This, for me, is indulgent cupcake heaven. You may have noticed that I am quite an avid peanut butter fan, and combined with chocolate and peanut caramel, well…what can I say? Obviously, these morsels of pure deliciousness are extremely rich and decadent, so I tried to make them a bit smaller than a standard sized cupcake!
I was thinking of making a salted peanut caramel to fIll the cupcake, but I thought with the peanut butter ganache it would just be a little too difficult to stomach, but delicious nonetheless. So, I opted for a small piece of Snickers in the middle. This surprise went down very well with my colleagues 🙂
The cupcakes I used are my usual trusted chocolate cupcake recipe which I have used in posts such as the Easter Egg Nest Chocolate Cupcakes, and you can find it here. This time, I halved the recipe, and it made about 15 medium sized cupcakes.
The peanut butter ganache is a Donna Hay recipe which I have used a number of times, and I could go on and on forever and ever about how amazing it is 😉 You can find the recipe in the Peanut Butter Macarons post.
To make the cupcakes, you will need a 12 piece fun size packet of Snickers. After spooning the cupcake mixture into the cases, place half a small Snickers bar into the mixture and push it down into the batter. To top the cupcakes, fill a piping bag with a wide round nozzle and pipe swirls on top of the cupcakes. Slice the remaining Snickers bars into small pieces, and place a piece on the top of each cupcake. To store, place in an airtight container and leave at room temperature – don’t put them in the fridge! They will last a good 3 days in the container, although I have a sneaking suspicion not many of these babies will be around for 3 days 🙂
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