¾cuppeanutscrushed (salted is fine if you cut down the salt in the caramel)
½cupcaramelrecipe follows
caramel Swiss meringue buttercreamrecipe follows
mini Snickers barschopped
Instructions
Preheat the oven to 350 degrees F. Line a muffin tin with cupcake liners.
Put one inch of water in a small saucepan and heat on medium high until boiling. Turn off the heat.
Place the oil, chocolate, cocoa powder, and espresso powder in a large heatproof bowl and place over the saucepan. Stir until the chocolate is melted and the ingredients are well mixed together. Set aside to cool.
In a large bowl, mix together the flour, salt, baking soda, and baking powder together. Stir to combine.
Once the chocolate mixture is cool, whisk in the eggs, sugar, and vanilla until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined, but there are no streaks of flour.
Fold in the sour cream and mix in just until there are no streaks of sour cream.
Evenly divide the batter among the cupcake tin. Bake for 18 20 minutes. Allow to cool to room temperature.
While the cupcakes are cooling, make the filing and frosting.
Crush the peanuts and mix in with the caramel. It may look like it isn't enough caramel, but it is plenty.
Cut out the centers of the cupcakes and fill with the caramel peanut filling. Top with frosting, then chopped Snickers bars.