“Be yourself. No one can say you are doing it wrong “- the Peanuts .
I love candy inspired treats and when someone asked me to come up with Snickers cupcakes , I literally jumped in excitement. Chocolate and caramel and peanuts ? Perfect elements in a cupcake! Or in anything really!
There are umpteen recipes for Snickers cupcakes and almost all have a chocolate cupcake with a peanut butter frosting and caramel sauce on top. I tried it that way, but I found the taste of peanut butter quite different from that of actual peanuts in a Snickers bar. That might be because the taste of peanut butter is new to me . No offence to anyone !
Also , the practical difficulty of drizzling a caramel sauce over frosting. I mean , it looks lovely of course. But the taste of caramel in each bite wasn’t really “there” . And packing , transporting , eating these cupcakes turned out to be a tad messy. Again, personal peeve. Might work for others.
So I thought of making a quick and easy peanut praline and swirling it into the frosting .The peanut praline is not unlike the Indian groundnut chikki, so you could just crush some of those instead! I tried a caramel buttercream and a caramel ganache . The caramel ganache won the contest hands down !
So here it is …my version of a Snickers cupcake . My one bowl moist chocolate cupcakes , with a chunk of Snickers hidden inside , topped with a peanut praline caramel ganache . Each bit loaded with chocolate , caramel and peanuts! Oh and its a long post, but this is an easy one . You don’t need to take out your mixer, and each element takes one bowl and less then 15 minutes to put together !
For the cupcakes:
- Preheat your oven to 160 c/ 325 F. Line your muffin pan with cupcake liners or grease and dust with flour.
- Whisk together the flour, cocoa , sugar , baking soda, baking powder , salt in a large bowl.
- Add the oil, curd, vanilla , egg and water/coffee. Whisk until smooth.
- Fill the cupcake liners 2/3rd full and press a small piece of Snickers into each.
- Bake at 160 C/ 325 F for 22-24 minutes or until a toothpick inserted in the centre , comes out clean.
- Cool completely before frosting
Step by step Tutorial :
- These can be stored in an airtight container for 3-4 days.
- Do not overfill the pan cavities/ liner as the batter will rise when you add in the snickers.
- I used one 50 gram Snickers bar, cut into 12 chunks.
- If you’d rather not bake with eggs, check out my egg free chocolate cupcakes here.
For the frosting :
- Chop the chocolate and keep aside. Keep the cream and butter ready.
- In a heavy bottomed saucepan, heat the sugar and water while stirring until all the sugar has melted.
- Let it boil (without stirring) until it is a deep amber colour. Don’t let it get too dark!
- Take off heat immediately and stir in half the cream . It will bubble up .
- Once the bubbling subsides , add the rest of the cream , and then the butter.
- Heat it again until its all smooth .
- Pour the caramel over your chopped chocolate . Let it rest for couple of minutes.
- Then using a whisk or spatula, mix it vigorously until all the chocolate melts and the ganache is smooth.
- Let rest covered in room temperature until it thickens , atleast 4 hours.
Step by step Tutorial :
- This can be stored at room temperature for upto 3 days and refrigerated for longer than a week.
- If using as a glaze, you can use it immediately. Rest or refrigerate until set to a consistency of your liking.
- If sugar hardens on the sides of the pan while making the caramel , brush with a wet pastry brush if you wish.
- While making caramel , you need to move fast. So keep all ingredients measured out and ready, and watch the caramel like a hawk!
For the praline:
- Line a sheet or plate with foil / parchment paper.
- In a skillet or saucepan , place the sugar and heat without stirring until it starts turning golden . Swirl for even colour.
- Once all the sugar has melted and it is a caramel colour , mix in the peanuts
- Immediately , spread the mixture on the lined plate.
- Let cool and then crush into coarse bits using a blender, food processor or a rolling pin.
- Mix the powdered praline into your ganache ! You can reserve some to sprinkle on top.
Step by step Tutorial:
- Store in an airtight container or the praline will go soft and sticky.
- To peel the peanuts , just dry roast them in a pan for few minutes and rub the loosened skin.
- Praline can be made and stored a week ahead.
You don’t eat these cupcakes..you “indulge ” in them. The cupcakes are so moist and richly chocolate , the caramel ganache is irresistibly decadent and the bits of the peanut praline are crunchily delightful. And the little surprise of candy deep in the cupcake!
Mr Snickers, I think I have done you justice !