For the cupcakes:
- 1 box Pillsbury Moist Supreme Devil's Food Cake Mix
- 1 1/4 cup water
- 1/2 cup olive oil
- 3 eggs
- 1 cup heavy whipping cream
- 1 cup milk chocolate chips
- 1 cup semisweet chocolate chips
- 1/2 cup packed dark brown sugar
- 3 tbsp butter
- 1 tsp vanilla
- 1/8 tsp salt
- 14 oz. can sweetened condensed milk
- Peanuts, chopped, for garnish
Mix together cake mix, water, oil and eggs as directed on the package. Pour batter into prepared cupcake tins, until each cup is 2/3 full. Bake in preheated oven for 18 to 22 minutes, until a toothpick inserted into the middle of one comes out clean. Cool on a wire rack.
Place the chocolate chips in a heat proof bowl with a lid. In a heavy saucepan over medium heat, bring the cream to a simmer. Pour over chocolate chips and cover. Let stand for 3-4 minutes and then stir to fully blend the chocolate and cream. Place chocolate in the fridge to cool.
Meanwhile, make the caramel: Combine brown sugar, butter, vanilla, salt, and sweetened condensed milk in a heavy saucepan over medium heat. Bring to a boil. Cook constantly at boiling point for 2 minutes, until thickened. Allow to cool for a few minutes. While it is still warm, but not too hot to handle, spoon the caramel into a piping bag and use a filling tip (like Wilton 230) to pipe the caramel into the cupcakes. Squeeze as much as possible in there. It's thick, so even when you think you're getting a lot in there, it probably isn't too much.
Once your cupcakes have been filled with caramel, remove your ganache from the fridge and whip on high using an electric mixer for 7-10 minutes, until the ganache is the consistency of thick whipped cream and peaks form and hold their position when you remove the beaters. Frost your cupcakes with the ganache and then sprinkle peanuts on top. Serve promptly and be sure to keep left overs refrigerated.
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This recipe was featured on Feed Your Soul at Around My Family Table.