Snickers muffins
Snickers muffins are amazing. The moist chocolate cakes are topped with a delicious peanut butter caramel cream. It’s not just children who will love the recipe with the classic chocolate bar.
INGREDIENTS
FOR THE DOUGH
50 g peanut chocolate bar
130 g soft butter
50 g peanut butter
100 g sugar
70 g brown sugar
1 pinch of salt
2 eggs (size M)
170 g wheat flour (type 405)
3 tbsp baking cocoa
2 tsp baking powder
50 ml milk (alternatively: coffee)
FOR THE CREAM
250 g mascarpone
50 g peanut butter
3 tbsp caramel sauce
150 g cream
1 pack of cream stiffener
ALSO
50 g whole milk chocolate coating
100 g peanut chocolate bar
Some caramel sauce for garnishing
PREPARATION
Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Line a muffin tray (12 cavities) with paper cases. For the dough, cut the chocolate bars into very small cubes and set aside.
Step 2
Beat the butter, peanut butter, sugar, brown sugar and salt with the whisk of a hand mixer on the highest setting until fluffy, add the eggs one after the other and mix in. Mix the flour, cocoa and baking powder in a bowl and stir briefly into the dough alternately with the milk.
Step 3
Spread your dough evenly into the paper cases using an ice cream scoop or two tablespoons. Bake the muffins in the preheated oven for approx. 25 minutes and then allow to cool.
Step 4
For the cream, mix the mascarpone, peanut butter and caramel sauce in a bowl. Beat the cream with the cream stiffener until stiff and fold into the cream. Fill into a piping bag with a perforated nozzle (approx. Ø 11 mm) and pipe the cream onto the muffins.
