-
1
For the cupcakes: Preheat the convection oven to 325 degrees F or a standard oven to 350 degrees F.
-
2
In large mixer bowl, cream together the granulated sugar, butter and peanut butter until light and fluffy with heavy duty mixer.
-
3
Add the eggs, one at a time, and mix thoroughly after each addition.
-
4
Add the vanilla and mix well.
-
5
Combine the flour, baking soda and salt.
-
6
Add half of the flour to the mixer bowl along with 1/2 cup of the half-and-half.
-
7
Mix until the flour is mixed in, scraping the sides of the bowl with a rubber spatula.
-
8
Add the rest of the flour and the other 1/2 cup half-and-half.
-
9
Mix until the batter is smooth and all of the flour lumps are gone.
-
10
Fill 24 cupcake liners half full and bake for 20 minutes in the convection oven or 28 minutes in the standard oven.
-
11
The tops of the cupcakes should be lightly browned.
-
12
Check the cupcakes to make sure no batter sticks to a wooden toothpick when inserted into the cupcake.
-
13
Cool the cupcakes completely.
-
14
For the salted caramel filling: In heavy medium saucepan, cook the granulated sugar by itself over medium-high heat.
-
15
As the sugar starts to melt, stir continuously until all the sugar is melted and is a dark amber color.
-
16
Remove from the heat.
-
17
Stir in the butter until it is completely melted; the mixture will bubble up.
-
18
Then add the cream and stir until smooth.
-
19
Sprinkle in the sea salt and stir slightly.
-
20
Cool to room temperature.
-
21
Refrigerate until ready to use.
-
22
For the peanut butter buttercream: In large mixer bowl, beat together the butter, peanut butter and half of the powdered sugar using heavy duty mixer.
-
23
Add the half-and-half and the rest of the powdered sugar, along with the vanilla, and mix well.
-
24
If the frosting is thicker than you would like, add 1 teaspoon of additional half-and-half at a time, mixing well after each addition until the frosting reaches the correct consistency.
-
25
The thickness may depend on the humidity levels in your region.
-
26
To assemble: When cupcakes are cooled to room temperature, make a 3/4-inch hole in the middle of each cupcake using a sharp knife.
-
27
Leave a small amount of cake in the bottom of each cupcake so that your filling doesn't fall out the bottom of the cupcake.
-
28
Using a small zipper bag, fill each cupcake to the top with salted caramel filling.
-
29
Then frost with peanut butter buttercream.
-
30
You may top cupcakes with chopped peanuts and a salted caramel drizzle as desired.
