Preheat your fan oven to 160°C (325°F) or 175°C (350°F) if you're not using a fan oven. Line your cupcake pan with paper cases. Depending on their size, this recipw will yield 12 to 14 cupcakes.
In a medium bowl sift together flour, cocoa powder, baking powder and salt. Add sugars, whisk until combined and set aside.
In a small bowl or a measuring jug, whisk together eggs, vegetable oil, sour cream and vanilla extract. These are your wet ingredients.
In a small pot, bring your water to a boil or simmer, it's important that it's hot. Add the wet ingredients to dry ones, stir a little bit, it'll be somewhat dry. Then add the boiling water and whisk until combined. I usually add the water in two stages to minimize clumps forming.
Divide the batter evenly among the paper cases, filling them ¾ of the way full. Bake for 18-22 minutes or until they're springy on the top. You can poke one with a toothpick - if it comes out with a few moist crumbs, they're done.
When they're done, leave them in pan for 5-10 minutes to cool. Then transfer them to a wire rack to cool completely before frosting.
for caramel sauce:
In a thick bottom saucepan combine sugar and water. Make sure every sugar granule is covered with water. Heat it up over medium to high heat, until it reaches golden amber colour. DO NOT STIR IT. This will take about 15 minutes.
While the sugar is dissolving, heat up the heavy cream to a simmer. Once the sugar syrup reaches a desired colour, pour the heavy cream over it in a steady stream, stirring constantly with a silicone spatula. There will be a lot of bubbles and steam, be careful not to burn yourself.
Once all the bubbles have subsided, put the saucepan back on the stove and cook it for 1-2 minutes, stirring constantly. When it's done, put the caramel sauce in a clean jar and leave it to cool to room temperature.
for dark chocolate ganache drizzle:
Place finely chopped chocolate in a bowl. Bring heavy cream just barely to a simmer and pour over chopped chocolate. Cover it with a plate and leave it 1-2 minutes. Stir with a spatula until combined and smooth.
for peanut butter buttercream:
In a small saucepan (I always use heavy-bottomed one to prevent burning) combine flour, sugar, salt and milk. Cook over medium-high heat, stirring constantly with a whisk until it thickens. This can take about 15 minutes. The moment you realize it’s thicker, cook for another 3-4 minutes. It should look a little bit like a loose pastry cream.
Once it's done, put a cling film over it touching the surface to prevent "skin" forming and let it cool to room temperature. This is your pudding base. You can do this in a fridge, but before using it let it come to room temperature.
Using a stand mixer fitted with the paddle attachment, beat the butter and peanut butter for 5 minutes until it's pale and fluffy. Then add spoonful by spoonful of previously made pudding. Mix until it's all nicely incorporated and with no lumps. Add vanilla extract and mix until everything is combined.
Using an apple corer, core the middle of each cooled cupcake and fill it with caramel sauce. Put the buttercream in a piping bag fitted with 2D tip (or whichever you prefer ? ) and frost the cupcakes. Drizzle them with the rest of caramel sauce and chocolate ganache and top with some roasted & salted peanuts.They are best eaten at room temperature. You can keep them in an airtight container at room temperature for 2 days or longer in the fridge. Just let them come to room temperature before eating them. Fridge makes cakes and cupcakes drier so bear that in mind.
You can use a hand mixer if you don't have a stand mixer.
For tips on making caramel sauce check out this post!
If you still don't own one, I advise you to buy a kitchen scale - they're cheap and easy to use, and always guarantee the same results in baking!
Not all ovens are the same. I suggest to check the cupcakes at 18 minute mark and then adjust the baking time accordingly. Get to know your oven!
Peanut Butter Chocolate cupcakes filled with Salted Caramel https://www.anasbakingchronicles.com/peanut-butter-chocolate-cupcakes-salted-caramel/ March 28, 2019