The Snickers Cupcake
Just like the oreo cupcake, you can't go wrong to offer guests a snickers cupcake. Just beware of anyone with nut allergies!
What you will need:
-Any chocolate cupcake batter
-Any caramel or brown sugar cupcake batter
-Your favorite nougat
-Chocolate chips (or any chocolate you don't mind melting)
If interested, go to our recipes page (here) for a nice chocolate batter, caramel batter, and/or peanut butter nougat.
Mix up your cupcake batters. Add chopped nuts to the caramel batter. If you like a lot of peanuts, add a lot. If you're not a huge peanut fan, just add a little.
Line your cupcake pan with liners, and fill halfway with chocolate batter. Fill the rest of the way with caramel/peanut batter.
(Note: If both batters are about the same consistency, you will get two distinct flavor layers, but if your caramel/peanut batter is heavier, it may sink in spots, giving you a swirly looking cupcake. If you want distinct layers, but your batters are two different consistencies, add the heavier batter to the pan first with the lighter batter on top.)
Bake cupcakes until a toothpick can go in and come out clean. Cool cupcakes to room temperature.
Using a small knife (or a coring tool, if you have one), cut the middle out of the cupcake. I like to use a paring knife and cut down at a diagonal to make a cone shaped hole in the center.
Your nougat should be gooey. Scoop it up with a small spoon (or even the back of the spoon if the nougat is a little more stiff) and add it to the center of the cupcake. Add nougat until it fills the center completely.
You will need to make a chocolate ganache. Most ganache recipes call for about 1 cup of heavy cream to 9 oz of chocolate, but that will likely make way more ganache than you need.
Using a double boiler setup (glass or metal bowl over a saucepan filled with boiling water), add a couple handfuls of chocolate chips. When chocolate chips begin to melt, add a tablespoon of cream and stir. Continue to add cream in small amounts until the chocolate mix is shiny and easily stirs around the bowl. (Be careful not to add so much cream that you end up with chocolate soup.)
Without removing the cupcake wrapper, turn the cupcake upside down and swirl the top of the cupcake in the warm ganache. You may get the top of the liner chocolatey... that is okay. If your nougat is too thin to turn upside down without dripping, simply allow the ganache to cool down a bit (so it is not so thin that it will make a big drippy mess) and spoon the ganache over the top of the cupcake.
Place cupcakes in the fridge until the ganache topping is firm.