This cupcake recipe is modeled after candy bars. This one is supposed to be a Snickers. I was very excited to come across this as I thumbed through the magazine, which also included cupcakes for York Peppermint Patties, Reeses, Butterfingers, Almond Joys, and Crunch bars. I made these for my mother-in-laws recent birthday. I was sort of in a hurry, and so they didn’t turn out how I had anticipated and how the picture made them look. The nougat was so runny that I couldn’t frost any of the cupcakes until we were ready to eat them, even then only frosting enough to be eaten right away. I would try them again, but maybe tweak them a little somehow.
Source: The Food Network Magazine
For the cupcakes:
2 1/2 c. all-purpose flour
2 1/4 tsp. baking powder
1/2 tsp. salt
3 large eggs, at room temperature
3/4 c. granulated sugar
1/2 c. packed light brown sugar
10 tbsp. unsalted butter, melted
1 tbsp. vanilla extract
3/4 c. whole milk
2 c. chopped salted roasted peanuts, plus more for garnish
For the nougat frosting:
2-13 oz. jars marshmallow cream (about 4 cups)
1/2 c. creamy peanut butter
Pinch of salt
For the chocolate frosting:
6 oz. milk chocolate, chopped
4 oz. semisweet chocolate, chopped
2 1/2 c. confectioners sugar
1/4 c. whole milk
1 stick unsalted butter, softened
1 tbsp. vanilla extract
1/2 tsp. salt
Make the cupcakes: position a rack in the middle of the oven and preheat oven to 350. Line two 12-cup muffin pans with paper liners. Whisk the flour, baking powder and salt in a medium bowl. In another bowl, beat the eggs and both sugars with a mixer until light and fluffy, about 2 minutes. Gradually beat in the melted butter and vanilla. With the mixer on low speed, add half of the flour mixture, the milk and then the remaining flour. Fold in the peanuts but don’t over mix. Divide the batter evenly among the prepared cups, filling each halfway. Bake until a toothpick inserted into a cupcake comes out clean, 20-22 minutes. Let cool in the pans 10 minutes, then transfer to racks to cool completely. Make the nougat frosting: beat the marshmallow cream, peanut butter, and salt with a mixer until smooth; set aside. Make the chocolate frosting: put both chocolates in a large microwave safe bowl and microwave on 50 percent power until soft, about 1 minute. Stir, then continue to microwave until melted, 1 to 2 more minutes. Add the confectioners sugar, milk, butter, vanilla and salt and beat with a mixer until smooth and creamy. Spread nougat frosting over each cupcake, then top with chocolate frosting, leaving some of the nougat exposed. Garnish with peanuts.
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