Snickers Cupcakes

Recipe for the cupcakes is from http://sweetpeaskitchen.com/2011/03/24/snickers-cupcakes/ and the recipe for the filling, frosting, and garnish is from http://www.mybakingdom.com/2011/03/snickers-cupcakes.html)

CUPCAKES

½ cup Dutch-process cocoa powder

½ cup hot water

2 cups all-purpose flour

¾ teaspoon baking soda

¾ teaspoon baking powder

¾ teaspoon coarse salt

1 cup (2 sticks) unsalted butter

1½ cups sugar

2 large eggs, room temperature

1 egg yolk, room temperature

1¾ teaspoon vanilla extract

2/3 cup sour cream, at room temperature

Preheat the oven to 350˚ F. Line muffin pan with paper liners.

In a two-cup glass measuring cup, whisk together the cocoa powder and hot water until smooth; set aside.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.

In a medium saucepan over medium heat, combine the butter and the sugar, stirring occasionally until the butter is melted and mixture is combined. Remove from the heat and transfer to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-low speed until the mixture is cooled, about 4-5 minutes.

Add eggs and egg yolk, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in vanilla and cocoa mixture until incorporated. With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined.

Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly. Bake, rotating tins halfway through, until a toothpick inserted in centers comes out clean, 18-20 minutes. Allow the cupcakes to cool in the pan 5-10 minutes before transferring to a wire rack to cool completely.

FILLING

1 ¼  cups sugar
1 tablespoon corn syrup (can be omitted, but watch the sugar color more vigilantly)
¼ cup water
1 cup heavy cream
pinch salt
5 tablespoons butter
¼ teaspoon vanilla extract

36 Snickers miniatures, quartered

FROSTING
1 cup (2 sticks) unsalted butter, at room temperature
1 lb. confectioners’ sugar
1 teaspoon vanilla
½ teaspoon salt
1/3 cup caramel sauce (from the filling)
1 to 2 tablespoons heavy cream

GARNISH
24 Snickers miniatures, quartered
about 7 tablespoons (scant half cup) of caramel sauce (from filling)

Chopped peanuts (optional)

To make the filling: Place the sugar, water, and corn syrup in a small saucepan, stirring to combine. Without stirring, bring to a boil over high heat, swirling the ingredients in the pan occasionally. Continue boiling until the mixture reaches an amber color. Remove from heat and very carefully (the mixture will quickly expand and sputter) add the cream in a slow steady stream, being sure to stir constantly.

Once combined, add the salt and butter and continue stirring until both are completely melted and combined. Stir in the vanilla. Cool to room temperature before using. Reserve 3/4 cup of the filling for the frosting and garnish. Once cooled, stir in the quartered Snickers candy.

To make the frosting: Beat the butter on high speed until light and fluffy. Beat in the sugar until combined. Stir in the vanilla, sugar, and caramel. Add 1 tablespoon of heavy cream and whisk on high for 4 minutes. If necessary, add more heavy cream, up to 1 extra tablespoon.

Assemble the cupcakes: Once the cupcakes are cooled, use a paring knife to cut a small cone of cake out of the center (or use an apple corer to core out a small piece of cake). Fill each cupcake with a portion of the Snickers caramel filling (about a tablespoon each, which will be 5 or 6 candies in each cupcake). Frost each cupcake as desired. Garnish with 4 or 5 quartered Snickers candies (per cupcake), some chopped peanuts, and drizzle with caramel sauce.