The One With the Snickers Cupcakes

My almost-sister-in-law, Jami, was confirmed in the Catholic church over Easter. I asked her if she wanted anything special at Easter dinner with my in-laws for a celebration. She said she liked Snickers and wanted some Snickers inspired cupcakes... These are my version.

They have a hidden inside layer that makes them very Snickers-y: A caramel filling. It is G.O.O.D.

Snickers Cupcakes
(Makes 15)

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

For the chocolate ganache:

• 1 cup heavy whipping cream
• 1 cup milk chocolate chips
• 1 cup semisweet chocolate chips

For the caramel filling:

• 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

Preheat oven to 350 degrees.
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.

These are really yummy and should be eaten as soon as possible. I chose to go with a ganache for the frosting instead of my favorite, the buttercream, because a ganache is lighter and a little less intense - which makes it  a perfect compliment to the rich caramel filling. However, ganache doesn't hold up as well as time goes on. It really should be consumed within a day or two for optimal results.

Check out my "Show and Tell" tab to see where I linked this bad boy up! 
This recipe was featured on Feed Your Soul at Around My Family Table.