Supreme Snickers Cupcakes: Chocolate, Caramel & Peanut

<strong>Prepare the Cupcakes:</strong> Preheat the oven to 180°C (350°F). Line a muffin tin with 12 paper liners. In a large bowl, sift the flour, cocoa, baking powder, baking soda, and salt. Mix well until incorporated.

Em outro recipiente, combine os açúcares, ovos, óleo, leite e baunilha. Adicione os ingredientes líquidos aos secos e misture em velocidade baixa até combinar. Não misture demais, apenas até a massa ficar homogênea e sem grumos.

The professional technique is to add the hot coffee last, mixing quickly. The batter will be liquid, but this ensures a super moist cupcake with intense color. Divide the batter equally into the molds, filling about 2/3.

Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before decorating.

<strong>Prepare the Salted Caramel (if homemade):</strong> In a heavy-bottomed saucepan, combine the sugar and water. Cook over medium-high heat without stirring. Cook until the caramel reaches a deep amber color (approximately 170°C).

Remove from the heat. Add the cold butter in cubes, stirring vigorously until melted. Carefully pour in the heated heavy cream, stirring constantly. The caramel will bubble and thicken. Add the fleur de sel and the vanilla.

Strain the caramel through a fine sieve to remove any crystallized pieces and transfer to a heat-resistant container. Let cool completely to room temperature before using. It will thicken more as it cools.

<strong>Prepare the Peanut Butter Cream:</strong> In a mixer, beat the unsalted butter at room temperature until light and fluffy (about 2-3 minutes). Add the peanut butter and beat until incorporated.

The short answer is: add the sifted powdered sugar, milk, vanilla, and salt. Start beating at low speed so as not to raise the sugar, then increase to high and beat for 3-5 minutes, until the cream is aerated and creamy.

<strong>Assemble the Cupcakes:</strong> With an apple corer or a small knife, remove a small cone from the center of each cupcake. Fill this hole with a teaspoon of the cold salted caramel.

Using a piping bag with a tip of your choice, decorate the cupcakes with the peanut butter cream. Finish each cupcake with generous pieces of chopped Snickers bars and, if desired, roasted peanuts.