Heaven in a Cupcake!

Monday, October 5, 2009

Oh. My. God.

This cupcake is to die for! I have been asked to make quite a few cupcakes lately but they are all chocolate and vanilla...BORING (but still yummy!) Anyway I did a 21st birthday order and had a few chocolate cupcakes leftover, on that same day I also discoved this amazing blog
The Red Deer and a recipe for Snickers Cupcakes.

Do yourself a favour and try these! You can use any chocolate cake recipe you like, and if you have time boil the caramel for the centre. I also added top and fill to the buttercream instead of the caramel topping but either would be fine. YUM YUM YUM

Recipe from The Red Deer

Devil's Food Cake from The Australian Women's Weekly - Classic Cakes

Made 20 cupcakes

180g unsalted butter, softened
385g caster sugar
3 eggs
225g self-raising flour
75g plain flour
1/2 tsp bi-carb soda
70g cocoa powder
3 tsps instant coffee granules
125ml water
125ml milk
Preheat the oven to 180 C. Line 2 12-hole muffin trays with cupcake cases.
Beat butter and sugar until light and fluffy; beat in the eggs one at a time.
Fold in sifted flours, soda and cocoa with combined coffee, water and milk, in two batches.
Spoon mixture into cupcake cases and bake for 30 minutes (or until a toothpick comes out clean). Set aside to cool.

Snickers Cupcake Filling

1 cup peanuts
1 tin of Top'n'Fill Caramel (or boiled condensed milk)

Mix together the peanuts and caramel.
Once the cupcakes have cooled cut a well out of each cupcake, fill with the Snickers filling and then replace the piece of cupcake that was cut out.

Caramel Swiss Meringue Buttercream

4 large egg whites
1 1/4 cups caster sugar
250g butter (I actually used more like 400g)
3 tablespoons caramel topping or top'n'fill

Combine the egg whites and sugar into a heatproof bowl and whisk over a saucepan of simmering water until sugar is dissolved and the mixture is as hot as you can get it without the egg whites cooking. Make sure all sugar is dissolved

With the whisk attachment on your mixer whisk the egg white and sugar mixture on high speed until a stiff meringue is formed and the mix has cooled down to room temperature.

Now put the paddle attachment on your mixer and with the mixer on a low speed add a tablespoon or two of butter at a time. Once all the butter is incorporated turn the mixer up to medium speed and mix until the mixture is light and fluffy again.

Add the caramel and mix on medium speed until the SMBC is a good piping texture.

Topping and Assembly

First off you need to make your topping so you will need the following...

1 cup milk chocolate melts
1/4 cup peanuts, roughly chopped
2 Snickers bars, roughly chopped

Top each cupcake with a swirl of caramel swiss meringue buttercream.
Sprinkle each cupcake with the combined peanuts and Snickers bar.
Melt the chocolate in the microwave in 30 second intervals, stirring between intervals.
Drizzle each cupcake with chocolate.

My ratings 10/10 so so so good, I am so thankful to The Red Deer and have many more recipes from there to try!


Kate21 said...
This comment has been removed by the author.
Anonymous said...

Hi Kate! Comments are working now :)

Glad you enjoyed the Snickers cupcakes :)