Recipe: Snickers Cupcakes

Instructions

1. CUPCAKES
2. Pre heat oven to 190C (180 fan forced). Line a 12 cup muffin tin with patty pans.
3. Cream the butter and sugar in a mixer or with electric beaters, till pale and creamy.
4. Add the eggs, vanilla, milk and mix until well combined.
5. Mix in crushed nuts, flour and cocoa in two batches. Then add caramel topping and mix till well combined.
6. Divide mixture between the 12 patty pans and bake for 15-20 mins or until a skewer comes out clean.
7. Allow to cool on a rack.
8. Cut a teaspoonful sized hole in the top of each cupcake. Discard (or eat) the cake you cut out.
9. FILLING
10. Add the marshmallows and caramel topping to a high sided microwave bowl. Microwave for 10 secs at a time until it puffs and the marshmallow is melted and mix well. Allow to cool a little for 15mins and spoon into cupcake ‘holes’.
11. It will seem runny but will soft set once chilled – just trust me! Put the filled cakes in an airtight container and put in the fridge for 10mins while you make the topping.
12. GANACHE TOPPING
13. Melt in the chocolate in microwave on medium, in 10 sec bursts, stirring each time till melted. Do be careful not to burn it! Allow the chocolate to cool at little while you whip the cream.
14. Whip the cream and sugar together until the cream is at medium peak. Fold the chocolate into the cream gently and pipe or spread on top of cakes. Top with a Snickers slice. These need to be kept in a good airtight container in the fridge.