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1
To make the cupcakes:In a bowl, whisk the flour, baking powder, baking soda and salt together. Stir the chocolate and cocoa powder together.
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2
Add the sugar, butter and water to a saucepan and set over medium-high heat. Cook until the butter is melted and the sugar is dissolved, about 3-4 minutes. Pour over the chocolate-cocoa powder mixture and whisk until the chocolate is melted and the batter is smooth. Add the milk, egg, egg yolk and vanilla to the batter and whisk until well combined. Add the dry ingredients to the bowl and whisk until incorporated. Let the batter rest for at least 1 hour at room temperature.
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3
Preheat oven to 350 F. Fill each liner about 3/4 full. Bake for 25-30 minutes.
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4
Make the caramel sauce: Stir the sugar, corn syrup, water and lemon juice together in a measuring cup or bowl. Microwave until the caramel is just barely starting to take on some color, 5-8 minutes.It will take about 5 minutes for your caramel to darken once you remove it from the microwave. Heat your cream in a small saucepan until it is hot.Once the caramel reaches the right color, add the hot cream, a few tablespoons at a time. After you've added all of the cream, stir, then add the butter.Stir until it is melted and combined.
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5
To fill the cupcakes, first cut a cone from the center of each cupcake. Combine the Peanut Butter Snickers with 3-4 tablespoons of the caramel sauce and toss to coat. Divide the filling among each cupcake.
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6
To make the frosting: Add the butter to the bowl of a mixer. Beat on medium-high speed for about 1 minute, or until very smooth. Add the confectioners' sugar and beat until well incorporated and smooth, about 1-2 minutes. Mix in the vanilla, (cooled) caramel sauce and salt until incorporated. Add the heavy cream and beat on mediun-high speed until light and fluffy, about 3-4 minutes.
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7
Pipe frosting on each cupcake then top with additional fun-size Peanut Butter Snicker and drizzle with caramel sauce, if desired.
