Summary

Ingredients

For the dough:

• 180 g flour
• 150 grams sugar
• 1 teaspoon Baking powder
• 1 pinch (s) salt
• 50 g butter
• 50 g peanut butter, crunchy
• 100 g dark chocolate couverture
• 2 medium egg (s)
• 0.5 ½ vanilla pod (s), including the pulp
• 250 ml milk, room temperature
• 12 small chocolate bars (Snickers mini)

Also: (brittle)

• 50 g peanuts, chopped
• 80 g suar

For the frosting:

• 125 g butter, unsalted
• 500 g cream cheese

Also: (caramel)

• 240 g suar
• 80 ml water, cold
• 160 ml cream

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Instructions

1. First preheat the oven to 200 ° C top / bottom heat.
2. Mix the flour, baking powder, sugar and a pinch of salt well in a mixing bowl. Make a hollow in the middle with a spoon or your hand.
3. Now melt the butter and peanut butter together with 50 g of the couverture in a saucepan over a water bath. Let cool a little.
4. Beat the eggs in a separate bowl and whisk gently with a fork. Scrape out the pulp of half the vanilla pod with a sharp knife and mix with the milk at room temperature.
5. Now gradually add all the liquid to the dry ingredients with the whisk in the mixing bowl, always stirring well: First stir in the butter and chocolate mixture, then the beaten eggs and finally the vanilla milk. Stir until you get a nice, smooth dough. Roughly chop the remaining 50 grams of the couverture and stir in.
6. Line the hollows of a muffin sheet with molds and fill them halfway with the batter, put one of the mini snickers in the middle and then fill up completely with batter. Then put in the oven and bake for 20 minutes.
7. In the meantime, you can make the brittle and caramel for the frosting. For the brittle, first melt 80 g of sugar in the pan and caramelize until golden brown, then add the chopped peanuts and stir in. Place the peanut caramel on a layer of baking paper and a second layer of baking paper on top of the caramel. Now roll out the whole thing as thinly as possible with the rolling pin. Careful, very hot! Let cool and break into decorative pieces.
8. Now for the caramel in a saucepan, first heat the water with sugar over medium heat, stirring occasionally. The sugar must be completely dissolved and must not settle on the edge. Increase the heat and cook without stirring until the sugar turns light amber (approx. 15 minutes). Swing occasionally. The sugar crystals that settle on the edge can be wiped off with a brush dipped in water. As soon as the sugar turns a medium light brown color, remove it from the hob and slowly add the cream, stirring constantly. Careful, very hot! When everything is well mixed together, put the saucepan back on the plate over medium heat and heat for about 1 minute, stirring until everything is nice and creamy. Let the finished caramel cool down completely.
9. Take the cupcakes out of the oven and let them cool down.
10. When the cupcakes and caramel have cooled completely, prepare the frosting. Mix the butter and cream cheese (both at room temperature) with a hand mixer for 3 minutes until creamy. Then add about 3/4 of the caramel and stir until everything is well mixed together.
11. Put the frosting in a piping bag with a nozzle of your choice and decorate the cupcakes with it. Then drizzle the rest of the caramel decoratively over the frosting and finally decorate with the brittle