It’s a Whatchamacallit candy bar! Stuffed in a brownie cupcake! And because I like to take things a little too far sometimes, I topped ‘em off with some caramel and chopped up salted peanuts. So delicious!
For the brownies you’ll need:
1 1/2 sticks unsalted butter
4 oz. unsweetened chocolate
2 c. sugar
2 t. vanilla
1/4 t. salt
1 c. flour
5 Whatchamacallit candy bars, cut into four pieces each
For the caramel topping you’ll need:
About 20 unwrapped caramel candies
1 tablespoon heavy cream
1/2 cup salted peanuts, chopped
Pre-heat the oven to 350 degrees (F).
Melt the butter and chocolate together in a microwave safe bowl for 90 seconds on high. Stir the mixture until all the chocolate is melted and combined with the butter. Stir in the sugar until it’s well combined, and then add the eggs one at a time (completely stir in each egg before adding the next). Stir in the vanilla and salt, and then add the flour and stir (again!) until just combined.
Fill paper-lined cupcake tins with a heaping tablespoon of the brownie batter. Plop one piece of the candy bar into the batter, and spread another spoonful of brownie batter over the top. The cupcake tins should be about 3/4 of the way full and the candy bar should be completely covered by batter. Bake for about 23 minutes until the brownies have set. The edges will be dry and the brownies won’t jiggle at all when you gently shake the pan. (Keep an eye on them, you don’t want to overbake.)
Remove them from the oven and allow them to cool in the pan for at least 10 minutes before transferring to a wire rack—they’ll be fragile. While they continue to cool, make the caramel sauce!
Begin by placing the caramel candies and cream in a small microwave-safe bowl. Cook on high for 20 seconds, stirring and cook for another 20 seconds. Continue cooking and stirring until the mixture is smooth and the caramels an cream have melted together. Once the mixture is ready, take a cooled cupcake and dip the top of it into the caramel. Allow some of the excess to drip off, then place the cupcakes right-side up on a plate and finish with a generous sprinkling of chopped peanuts. Hooray!
(Because of gravity, the caramel will want to drip down the sides of the cupcake. To prevent this from happening 1) Make sure the mixture isn’t too thin. If it’s quite runny, add another few caramels so it thickens up a bit. 2) Dip the cupcakes just before serving for best results.)
My cookbook, Bake It in a Cupcake: 50 Treats With a Surprise Inside, is available now at: Amazon.com, Barnes & Noble, and Indiebound.com!