From a Pot: Snickers Cupcakes

Cupcakes

• Flour: 120 g

• Dark cocoa: 40 g

• Sugar: 60 g

• Brown sugar: 30 g

• Salt: 1 tsp

• Baking Soda: 1 tsp

• Baking powder: 1 tsp

• Egg: 2

• Milk: 100 ml

• Sour cream: 40 g

• Oil: 10 ml

Homemade Caramel

• Sugar: 100 g

• Water: 25 ml

• Heavy cream: 100 g

• Butter: 30 g

• Salt: 1 tsp

Nutella Frosting

• Mascarpone: 500 g

• Nutella: 150 g

• Powdered sugar: 30 g

• Salt: 0.5 tsp

Peanuts

• Peanuts: 2 tbsp

1. Place the wet ingredients in a large bowl and mix well. Then sift in all the dry ingredients and mix lightly until combined.
2. Line a muffin tray with muffin tins and fill them with batter. Don’t fill them all the way to the top, fill them about ¼ cup.
3. Bake them at 180 degrees Celsius for about 20 minutes, then wait for them to cool.

1. Put sugar and water into a small saucepan and heat on medium heat. While heating, do not stir, or you will have lumps in the caramel. If there is some sugar around the edges, brush it off with a wet pastry brush.
2. Cook until the sugar turns golden brown. Then remove the pot from the stove and pour the heavy cream to the sugar and mix well to get a smooth texture.
3. Add butter and reheat the caramel on a medium heat to bring it to a boil. When it boils, add salt and then pour it into the jar.

1. Put all the ingredients in a large bowl and mix well to get a smooth frosting. Store it in the refrigerator before use.

1. Dig holes in the middle of cupcakes, to do that help yourself with a spoon, knife or a piping bag attachment.
2. Fill cupcakes with salted caramel and peanuts, then decorate them with a frosting as desired.