Caramellige Snickers Cupcakes

This recipe is rich, sweet, decadent and every candy bar lover’s dream!

INGREDIENTS
-175 grams plain flour
-175 grams unsalted butter, softened.
-175 milliliters milk.
-225 grams caster sugar.
-200 grams white marshmallows.
-100 grams crushed peanuts.
Dark shaved chocolate.
-50 grams cocoa powder.
-3 tablespoons malt extract.
-2 large eggs, at room temperature.
-2 tablespoons smooth peanut butte.
-1 batch fluffy vanilla butter cream frosting.
-1 teaspoon vanilla extract.
-1/2 cup softened butter.
-1/2 teaspoon salt.
-1/2 teaspoon bicarbonate of soda.
-Salted caramel sauce.
Nougat Cream.
- Frosting.


method

-Place marshmallows in a large heat proof bowl and microwave for 1 minute. The marshmallows
should be soft and melted. Mix them to help break them apart. Add the butter, malt extract and vanilla. Mix until well combined. At first the butter will melt and cause the mixture to split, but keep mixing (a whisk or hand mixer will get the job done better) and it will all come together. Just trust me, it freaked me out the first time I made it too! Cover with cling wrap and set aside to cool completely. Place into a zip lock bag or piping bag when ready to use.

-Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.

-In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.

-Next, add milk and eggs in a jug and whisk well.

-Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.

-Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).

-Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.

-While your cupcakes are baking and cooling prepare your frosting by adding peanut butter to it and mix it all up until well combined.

-Fit the end of your piping bag with a round tip and frost your cupcakes in a swirl motion .

-Finish off with a drizzle of salted caramel Sauce and a sprinkle of crushed peanuts and dark choc shavings.