For the cupcake batter you’ll need the following:
- unsalted butter, 180 grams (3/4 cup)
- caster sugar, 180 grams
- self-rising flour, 140 grams
- cocoa powder, 40 grams
- semi-skimmed milk, ~3 tbsp
- eggs, 3
For the frosting, gather these ingredients:
- unsalted butter, 100 grams
- peanut butter, 50 grams
- powdered sugar, 300 grams
- semi-skimmed milk, ~3 tbsp
- caramel, 300 grams
- Snickers bars (3), chopped up into bite-size pieces
- mini Snickers bars (11)
- salted peanuts, 50 grams
Let's start with the batter. In a mixing bowl, combine the butter and caster sugar and beat until "light and fluffy." Then, add your eggs, self-rising flour, cocoa powder, and about .5 tsp of baking powder. Mix your batter and add in the milk until you have a nice, creamy consistency.
Fill up the muffin tins with batter and place them in the oven for 20 or so minutes at 325 degrees.
Now time for the frosting. Set aside the Snickers (both large and small) and the peanuts, and combine the rest of the ingredients in a mixing bowl.
Now, add the Snickers chunks to your caramel.
Carefully stuff the caramel coated Snickers pieces into the cupcakes.
Top off the cupcakes with frosting, a handful of peanuts, and a mini Snickers bar. Voila!
