Make sure you have some milk ready.
Well, that’s what my hubby said when eating these. And it’s not a bad thing. These bad boys are just REALLY rich.
I like candy bar cupcakes. I think it’s fun to try and take the essence of a candy bar and reflect it in cupcake form. So, the gist of these cupcakes it chocolate and peanut (with a hint of caramel).
Why did I decide to make these at 9:30 on a Wednesday night? You can thank Ben for that. He was wanting something sweet and we didn’t have chocolate chips to make cookies. I said “how about cupcakes?” and he made the request for the Guinness chocolate cupcakes I made for St Patty’s Day, sans booze filling and frosting.
I was already planning on making Snickers cupcakes, just not on Wednesday night, so I decided he could be my guinea pig.
You could really use whatever chocolate cupcake recipe you like. I’m listing the Guinness one here, but it’s up to you. There’s no filling in these, so the texture isn’t all that big of an issue. The peanut butter buttercream is pretty straight forward. Then, it’s topped with a drizzle of caramel and then a miniature Snickers bar. I would have added chopped peanuts had I remembered to pick some up at the store. Oh well.
But, Ben was a HUGE fan of them and I hope you will be too!
Chocolate Guinness Cupcakes
1 c. Guinness Stout (accept no substitutes!)
1 c. Unsalted Butter
3/4 c. Unsweetened Cocoa Powder
2 c. AP Flour
2 c. Baker’s Sugar
1 1/2 tsp. Baking Soda
3/4 tsp. Kosher Salt
2 Large Eggs
2/3 c. Sour Cream
1) Preheat your oven to 350 degrees. Line muffin tins with 24 cupcake liners
2) In a small saucepan, bring the Guinness and butter to a slight simmer over medium heat.
3) Remove from heat and stir in cocoa powder until smooth (hint, it helps to sift it gradually so you don’t get lumps). Let cool slightly.
4) In a medium sized bowl, whisk together the flour, sugar, baking soda, and salt. Set aside
5) In the bowl of your standup mixer, with paddle attachment affixed, beat together the eggs and sour cream until smooth
6) Slowly add the Guinness/butter/cocoa mix, one ladle at a time, mixing well after each addition. Continue until throughly combined
7) Now, slowly add the dry ingredients and mix until smooth (starting at low speed and working your way up to medium high)
8) Divid the batter amongst the 24 liners (about 2/3 full) and bake for 17 minutes. Your cupcake tester should come out clean
9) Remove from muffin tins and cool COMPLETELY on wire racks
Peanut Butter Buttercream
1/2 c. Salted Butter
1/2 c. Creamy Peanut Butter (I used Natural Jif)
3-4 c. Powdered Sugar
1-2 T. Milk
Caramel Ice Cream Topping for garnish
Chopped Peanuts for garnish
24 Miniature Snickers for garnish
1) In the bowl of your standup mixer, with the paddle attachment affixed, cream the butter and peanut butter for 2 minutes on medium-high.
2) Kick the speed down and slowly add the powdered sugar. The frosting will look really thick. Don’t be discouraged!
3) Now, add the milk until you get the desired consistency. Mix on medium-high for another minute
4) Fill a piping bag, I used a large round tip, and swirl a bit of frosting on each cupcake.
5) Drizzle caramel on top. Add peanuts (if you were smart and remembered them, unlike me). Top with a miniature Snickers