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Snickers Cupcakes Recipe

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Snickers Cupcakes
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Ingredients

  • 3 ounces semisweet chocolate, finely chopped
  • ⅓ cup (28 grams) Dutch-processed cocoa
  • ¾ cup (177 ml) hot coffee
  • ¾ cup (117 grams) bread flour
  • ¾ cup (149 grams) granulated sugar
  • ½ teaspoon table salt
  • ½ teaspoon baking soda
  • 6 tablespoons vegetable oil
  • 2 eggs
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla extract
  • For the Nougat:
  • 2 tablespoons unsalted butter
  • ½ cup (99 grams) granulated sugar
  • 2 tablespoons evaporated milk
  • ¾ cup (96 grams) marshmallow fluff
  • 2 tablespoons creamy peanut butter
  • ½ teaspoon vanilla extract
  • ¾ cup (107 grams) salted peanuts, roughly chopped
  • For the Salted Caramel Frosting:
  • ½ cup (113 grams) unsalted butter, at room temperature
  • 4 ounces cream cheese, at room temperature
  • ¼ cup (80 grams) salted caramel sauce
  • 2 cups (227 grams) powdered sugar
  • For the Milk Chocolate Ganache:
  • 8 ounces milk chocolate, finely chopped
  • ½ cup (118 ml) heavy cream
  • For the Garnish:
  • Additional salted caramel sauce
  • Chopped peanuts

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