'That Candy Bar' Cupcakes
 
 
A soft brown sugar cupcake, filled with salted caramel and frosted with peanut butter ganache!
Author:
Serves: 12
Ingredients
  • For the cupcakes:
  • 1 + ⅔ cups (250g) plain flour
  • pinch of salt
  • 1 tsp baking powder
  • 1 cup (225g) brown sugar
  • 1 stick (115g) butter
  • 1 egg
  • ¾ cup milk
For the salted caramel:
  • 1 cup (225g) caster sugar
  • ½ cup (125ml) cream
  • ½ stick (55g) butter, melted
  • 1 tsp sea salt
For the peanut butter ganache:
  • ½ cup (125ml) cream
  • 4oz (100g) milk chocolate
  • 2 oz (50g) dark chocolate
  • ⅓ cup (85g) peanut butter
  • 2 tbsp golden syrup, glucose syrup or light corn syrup
  • optional; sea salt to decorate
Instructions
  1. First, make the cupcakes. Preheat the oven to 350F/170C and lightly grease a 12-hole cupcake tray, or line it with cupcake wrappers.
  2. In a mixing bowl, stir together the flour, salt, baking powder and brown sugar. In a separate bowl, whisk together the melted butter, egg and milk. Add the wet ingredients to the dry, and stir together briskly, until there are no lumps.
  3. Divide the batter evenly into the cupcake tray (pro tip: ice cream scoops are great for this) and place into the oven. Bake for 20-25 minutes, or until they spring back when pressed, or a skewer comes out clean. Remove from the tin immediately, and place on a rack to cool.
  4. To make the salted caramel filling, place the sugar into a deep saucepan with a splash of water (about 2 tbsp). Heat over a medium flame, without stirring, until the sugar all melts, and begins to bubble.
  5. When the bubbling sugar reaches an even amber colour, remove it from the heat, and VERY CAREFULLY add the butter, cream and salt. The mixture will bubble up A LOT, but just give it a stir every now and then until it calms down, and then put it back on the heat for a few seconds until everything comes together and looks smooth. Set this aside to cool completely.
  6. To make the peanut butter ganache, combine all the ingredients in a medium saucepan and heat over a very low flame until everything is melted and smooth. Be sure to keep the heat very low, as this can burn easily. Once everything is melted and smooth, set this aside to cool completely.
  7. To assemble the cupcakes, place the completely cool caramel filling into a squeeze bottle or piping bag fitted with an ⅛inch (1/2cm) nozzle. Insert the tip of your implement into the middle of the cupcake and squeeze until the cupcake feels slightly heavier. If it overflows it's no big deal.
  8. Once they are all filled, simple spread the ganache on top in whatever way you like. I favour a 'rustic' approach, because I have absolutely no hand-eye coordination. Sprinkle them with sea salt (or not) and then serve!
Recipe by The Sugar Hit at http://www.thesugarhit.com/dev/2014/06/candy-bar-cupcakes-recipe.html