Hope you’re well?
I’ve been feeling a little under the weather for the last couple of days. Been feeling really cold (omg so cold – like 4/5 jumpers isn’t enough, kinda cold), sleeping a lot and on the whole, just feeling a little sorry for myself. Thankfully, with the nature of my work being largely online, I’m able to work from
home bed on days like this and not fall too far behind.
Anyway, on to today’s recipe… This weekend I made these Snickers inspired cupcakes for Mr Man.
Myself and Mr Man have been lucky enough to have visited the likes of Belgium and Switzerland and tasted some of the finest chocolates but somehow, Mr Man still has a very soft spot for a simple bar of Snickers. It’s definitely his fave and he’d always pick the peanutty, nougat bar over, say, a truffle… Can’t say I understand his love for Snickers, personally, aside from truffles, I’m far more interested in a plain, dark (ish), unadulterated, unadorned bar.
Moist, fluffy chocolate cakes, topped with peanut butter frosting, drizzled with a smooth caramel sauce, extra peanuts and a chunk of Snickers for decor. I’m not usually big on cupcakes, cos more often than not the icing to cake ratio doesn’t work for me, they’re just excessively sweet. In this case, thanks to the salty peanut butter, there’s a much better balance.
Aren’t they just so cute?
Make them soon. I promise they’re worth the effort.
(Also, shout out to my secret Santa for the new cake stand!)
Also, my icing job is a bit shabby, I know. I suck at decorating cakes.
- 110g plain flour
- 160g caster sugar
- 50g cocoa
- 3/4 teaspoon baking soda
- 110g buttermilk
- 1 egg
- 50g salted butter, melted
- 1 teaspoon vanilla extract
- 100ml boiling water
- 1 heaped teaspoon of instant coffee
Peanut butter frosting:
- 115g unsalted butter, at room temperature
- 280g peanut butter
- Whole milk
- 300g icing sugar, sifted
- 50g caster sugar
- 40g salted butter
- 30ml double cream
- Preheat oven to gas mark 5 and line your cupcake tin with 12 cases.
- Add flour, sugar, baking soda and cocoa to a bowl and whisk to combine.
- Add buttermilk, egg, vanilla extract and cooled butter to another bowl and whisk to combine.
- Add the instant coffee to the boiling water and stir to combine.
- Add the buttermilk mixture to the dry ingredients and stir before adding the coffee, mix well to combine.
- Divide the cupcake batter into the prepared cases and cake for 20 minutes or until a cake tester comes out clean.
- Once done, cool on a wire rack.
- For the peanut butter frosting, whisk the butter and peanut butter in a bowl until light and fluffy.
- Gradually, in 4-5 intervals, add the icing sugar, whisking well between each addition.
- Add a glug or two of milk, to achieve desired consistency.
- For the caramel sauce, on a medium heat, heat the sugar in a heavy-bottomed pan. Avoid stirring, instead, lift the pan by the handle and swirl regularly until it all melts into an amber coloured liquid, be mindful not to let it burn!
- Once the sugar has melted, immediately add the butter and stir to combine. Watch out for splashes, it will bubble up.
- When the butter has melted and has completely incorporated, slowly pour in the cream whilst continuing to stir. Again, watch out for splashes!
- To assemble, pipe the frosting onto the cupcakes, drizzle on the caramel sauce and decorate with Snickers and extra peanuts.