Ingredients

The following ingredients have 12 Servings
  • 8 tablespoons vegetable or canola oil
  • 2 oz dark chocolate
  • 1/2 cup Dutch processed cocoa powder
  • 1 tablespoon espresso powder
  • 3/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 2 large eggs (room temperature)
  • 3/4 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream (room temperature)
  • 3/4 cup peanuts (crushed (salted is fine if you cut down the salt in the caramel))
  • 1/2 cup caramel (recipe follows)
  • caramel Swiss meringue buttercream (recipe follows)
  • mini Snickers bars (chopped)

Instruction

  • Preheat the oven to 350 degrees F. Line a muffin tin with cupcake liners.
  • Put one inch of water in a small saucepan and heat on medium high until boiling. Turn off the heat.
  • Place the oil, chocolate, cocoa powder, and espresso powder in a large heatproof bowl and place over the saucepan. Stir until the chocolate is melted and the ingredients are well mixed together. Set aside to cool.
  • In a large bowl, mix together the flour, salt, baking soda, and baking powder together. Stir to combine.
  • Once the chocolate mixture is cool, whisk in the eggs, sugar, and vanilla until well combined.
  • Pour the wet ingredients into the dry ingredients and mix until just combined, but there are no streaks of flour.
  • Fold in the sour cream and mix in just until there are no streaks of sour cream.
  • Evenly divide the batter among the cupcake tin. Bake for 18 20 minutes. Allow to cool to room temperature.
  • While the cupcakes are cooling, make the filing and frosting.
  • Crush the peanuts and mix in with the caramel. It may look like it isn't enough caramel, but it is plenty.
  • Cut out the centers of the cupcakes and fill with the caramel peanut filling. Top with frosting, then chopped Snickers bars.