1 3/4 c flour
1 c cocoa powder
1 1/2 t baking soda
1/2 t salt
1 c buttermilk, at room temperature
1/2 c sour cream, at room temperature
2 T water
6 ounces butter, at room temperature
2/3 c sugar
2/3 c lightly packed brown sugar
2 eggs, room temperature
1 T vanilla extract
In a bowl, sift together flour, cocoa powder, baking soda and salt. In a separate bowl, whisk together buttermilk, sour cream and water.
In a bowl beat together butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition, add vanilla extract.
With mixer on low, add 1/4 of the dry ingredients. Mix then add 1/3 of the liquid ingredients. Continue alternating, ending with the dry ingredients. Mix after each addition.
Pour batter into paper lined cupcake holders. Bake at 350 degrees for 22-25 minutes, until the tops of the cupcakes spring back when lightly pressed. Cool completely. Makes 14
Filling –
14 ounces soft caramels
1/3 c heavy cream
1 T butter
1/2 c salted peanuts, coarsely chopped
Don’t make the filling until you’re ready to fill the cupcakes. Melt and combine caramels, cream and butter until smooth. Stir in peanuts.
Frosting –
8 ounces butter, at room temperature
1 1/4 c creamy peanut butter
1 t vanilla extract
1/4 c cream
4 c powdered sugar
7 ounces jar marshmallow cream
In a bowl combine butter and peanut butter; beat until light and fluffy. Add vanilla, cream and powdered sugar; mix on low speed until sugar is moistened; continue to beat until mixture lightens and becomes fluffy and smooth. Add marshmallow cream and stir it in by hand.
Assembly – Use a sharp knife and cut a cone shaped hole out of the top of the cupcakes. Spoon caramel peanut filling into the hole, almost to the top. Cut the bottom off the cupcake cone, and replace the top of cupcake on top of caramel. If the caramel starts to get a little hard to work with, microwave briefly until it is fluid again.
When all of the cupcakes are filled, pipe frosting on top in one big decorative swirl.
Finish –
1/2 c chocolate fudge sauce
1/4 c chopped peanuts
7 fun size Snickers bars, coarsely chopped
Add a drizzle of fudge sauce, a few chopped peanuts and Snickers on top. Store cupcakes in an airtight container at room temperature.
