1 1/2 sticks butter
4 ounces unsweetened chocolate
2 c sugar
3 eggs
1 t vanilla
1/2 t salt
1 c flour
3 Goo Goo Clusters (cut into fourths)
In microwave melt together the butter and unsweetened chocolate 70-90 seconds. Remove from microwave and stir until all the chocolate is melted and the mixture is smooth.
Add sugar and stir until well combined. Mix in eggs, one at a time, then vanilla and salt. Finally, stir in the flour.
Fill paper-lined cupcake tins 1/2 full with batter. Press one piece of Goo Goo Cluster into the brownie batter. Cover with a tablespoon of batter, so the cupcake tins are about 3/4 full.
Bake at 350 degrees for 23-25 minutes, until the brownie is set.
Cool completely before frosting.
Frosting-
1 c butter (room temperature)
7 ounce jar marshmallow cream
15 caramels
2 T cream
2 c powdered sugar
Melt caramels with cream in microwave at 30 second increments, stirring in between to avoid burning. Once the caramel is melted and smooth (90 – 120 seconds), place in refrigerator so it cools a little.
In a bowl whip butter and marshmallow cream until fluffy. Once the caramel is cool to the touch, drizzle it into the butter mixture, with mixer on low-medium speed, whip until fluffy. Add powdered sugar, a half cup at a time, until desired taste and consistency. Place a generous amount on top of each brownie, top with peanuts and drizzle with melted chocolate.
Makes 12 cupcakes.
