candy bar cupcakes

over the course of the past few weeks i have obtained a serious collection of healthy and heavy cookbooks. a few of them dedicated to dessert, only. *sidebar: every time i write the word dessert i think of my mom. she used to tell me, “you want two desserts and only one desert!”* since i love cooking for people and making them chuckle with happiness like santa claus, i handed the books over to a few friends and they all chose the same recipe for me to make: candy bar cupcakes – brown sugar cupcakes with caramel filling, peanut butter frosting, and salted peanuts.

this recipe is NOT a walk in the park. it has more moving parts than my janky-ass oven on wheels. so, i took to gchat and referenced a close friend of mine, lindsay. lindsay is the director of photography for an online animation school in emeryville, animation mentor. she and i have been talking about creating a stop motion video like marcel the shell and this was the perfect excuse to execute. that’s when my kitchen decided to take over, pour itself a glass of wine, and make some cupcakes on its own.

I want candybar cupcakes. from delightfulcrab on Vimeo.

candy bar cupcakes adapted from demolition desserts in three parts

caramel sauce

1/4 cup of water

1/8 teaspoon fresh lemon juice

2 tablespoons light corn syrup

1 tablespoon unsalted butter

1 cup heavy cream

1/2 teaspoon salt

1 teaspoon vanilla extract

1. in a medium saucepan mix: water, lemon juice, sugar, and corn syrup. stir until just combined, place over high heat, and cover.

2. cook for 2-3 minutes or until mixture is at a rolling boil and remove the lid.

3. continue until it is dark amber, 7-10 minutes. continually stir so the center does not burn.

4. remove the pan from the heat and add the butter and cream, slowly. the caramel may seize up and form clumps, but this is fine. they will melt when caramel is back over heat.

5. place the pan back over medium-low heat and stir with a wooden spoon until the mixture is back to a boil.

6. stir in the salt and vanilla and set aside to cool – use immediately, or cover and refrigerate.

peanut butter frosting

8 tablespoons unsalted butter, softened but cool

2 1/2 cups powdered sugar

1/2 teaspoon salt

1 tablespoon + 1 teaspoon whole milk

1 1/2 teaspoons vanilla extract

1 teaspoon fresh lemon juice

2/3 cup milk chocolate chips

2/3 cup bittersweet chocolate chips

1/2 cup heavy cream

3 tablespoons peanut butter

1. using a mixer and a large bowl, cream the butter on medium speed until light and creamy (30-60 seconds).

2. gradually add the sugar, scraping down the sides of the bowl when necessary.

3. once the sugar is incorporated add the salt, milk, vanilla, and lemon juice and beat on high for 6 minutes.

4. meanwhile, in a heat-proof bowl, combine the chocolates. heat the cream in a saucepan for 4-5 minutes or until comes to a boil and pour the cream over the chips.

5. mix the chocolate chip and cream mixture until smooth (if you need a little more heat, put it in the microwave for 30 seconds).

6. stir in the peanut butter and let sit for 10-20 minutes, until cool.

7. whisk in the white frosting you made with the electric mixer.

brown sugar cupcakes

1 1/2 cups + 2 tablespoons all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

8 tablespoons unsalted butter, softened but cool

3/4 cups firmly packed brown sugar

1/4 cup + 1 tablespoon granulated sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

3/4 cup whole milk

1. preheat oven to 325°F and line a 12-cup muffin pan with paper liners.

2. in a medium bowl, mix: flour, baking powder, salt. set aside.

3. in a large bowl and with an electric mixer cream together: butter, brown sugar, granulated sugar on medium speed for 3-4 minutes, or until light and fluffy.

4. add the eggs one at a time, beating until well incorporated between each and scraping down the sides as needed.

5. beat in the vanilla.

6. on low-speed, add the flour mixture and milk.

7. divide the batter evenly among the prepared muffin-pan cups and bake for 20-25 minutes, or until golden and a skewer inserted into the center of a cupcake comes out clean.

8. let cool in a pan for 10 minutes and remove from pan to cool completely.

9. using a chopstick, make a dime-sized hole in each cupcake, transfer the caramel to a ziplock, cut a hole in one of the corners of the bag, and fill the center of each cupcake with caramel.

10. transfer the frosting to a ziplock and cut a hole in a corner of the bag to frost each cupcake.

11. top with flaky sea salt and peanuts.

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5 comments

  1. are you joking? this is nothing short of INCREDIBLE. so impressed!!! these look positively sinful…

  2. the video is so great! how did i miss all these great eating adventures, i’m never leaving the states again!

  3. alannah banana · · Reply

    Wow wow wow. The video is amazing and makes it look simple but scrolling down to write a comment makes you realize it’s SO much work. You and Linds both rock.

    1. thanks alannah – YOU rock.

  4. Wendy you have a future in web design!
    So yummy looking.
    Aunt Karyn

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