Snickers Cupcakes

There’s a lot of conflicting info out there about peanuts, but a client recently told me that he met a holy man type dude and he claims peanuts are an incredible superfood. Well, that’s good enough for me! Just messing with you.

Honestly though, if you’re not feeling the peanut vibe, feel free to sub it with almonds, hazelnuts or cashews. All will be just as good (lies).

In retrospect, the cupcakes would have been epic as mini cupcakes, so you might want to use my hindsight to your benefit and go mini. Either way, these are really fun to make and play with decorating in different ways.

Chocolate Peanut Cupcakes
Makes 6 cupcakes
125g ( ¾ cup ) buckwheat – soaked 1 hour and sprouted 10-12 hours  
50g ( ¼ cup )  peanut butter
250g ( 2 cups sliced) courgette, peeled and chopped
50g ( ¼ cup ) water
50g ( ½ cup ) cacao powder
1 tsp  apple cider vinegar
200g ( ½ cup ) coconut sugar  
45g ( ¼ cup ) cold pressed oil – hazelnut, sesame and walnut work well

35g ( ½ cup ) psyllium husk
60g ( ½ cup ) peanuts

100g ( ¾ cup ) almonds ground
25g ( 2 tbsp ) coconut flour


Method

• In a high speed blender combine the first set of ingredients and blend on high until smooth.
• Add the second set of ingredients ( psyllium and nuts ) and pulse in the blender just to break the nuts down a bit and incorporate the psyllium.
• In a bowl, mix together the ground almonds and coconut flour with your hands.
• Add the contents of the blender to the mixing bowl with the flours and mix well with your hands to combine.
• Allow the mix to sit 2 minutes, during this time it will firm up as the psyllium and coconut flour absorb moisture.
• Dampen your hands and the silicone muffin cups. 
• Roll the dough into small balls, enough to over fill the muffin cups just a bit to get that risen look. Wet your hands and shape the dough as needed to look nice.
• Repeat until all dough is used.
• Dry for 4-6 hours at 115f, remove from muffin cups and place onto a mesh sheet to dehydrate a further 6 hours.

Peanut Butter Frosting
50g ( ¼ cup ) peanut butter
50g ( ⅓ cup ) cashews, soaked 1 -2 hours and drained
15g ( 1 tbsp ) lemon juice
100g ( ¼ – ⅓ cup ) water
50g ( ¼ cup ) maple syrup
½ tsp vanilla powder or extract
½ tsp tamari or sea salt

70g ( ⅓ cup ) coconut oil, soft or melted
30g ( 2 tbsp ) cacao butter, melted

Method

• Process all ingredients in vitamix until very smooth.
• This mixture should be smooth and silky.
• Transfer to a bowl and place in the fridge or freezer to set, about 1-4 hours.
• Bring the frosting to room temp before using or warm/melt ¼ of it and whisk it through the rest of the frosting. This will give you a better consistency for piping.

Salted Peanut Caramel
50g ( ¼ cup ) coconut oil, melted
35g ( 2 tbsp + 2 tsp ) cacao butter, melted
40g ( 2 tbsp ) peanut butter
15g ( 1 tbsp ) lucuma powder
15g ( 1 tbsp ) mesquite powder
35g ( ¼ cup ) xylitol
35g ( ¼ cup ) coconut sugar
1 tsp tamari
½ tsp sea salt

35g ( ¼ cup ) warm water

Method

• In a blender, combine the first set of ingredients on low-med speed.
• With the blender running, slowly drizzle in the warm water and watch it emulsify.
• Transfer the caramel to a container or bowl and use right away or set in the fridge.
• Once ready to use, gently melt over a double boiler, whisking all the while so it doesn’t overheat and split.

To serve / assemble
Roasted peanuts
Peanut caramel sauce
Shaved chocolate
Sea salt flakes
Peanut frosting – set
Piping bag with desired tip

Method

• Allow the cupcakes to come to room temp before frosting, otherwise the frosting will melt when it touches the surface.
• Pipe frosting onto the cupcakes using whatever tip you desire.
• Spoon over some caramel sauce and then sprinkle with shaved chocolate, chopped peanuts and flaked sea salt.
• They are best served fresh, but can be stored in the fridge for up to 4 days in an airtight container.