Candy Bar Cupcakes

Preheat oven to 350° F. Line a cupcake pan with 12 cupcake liners.
In a small bowl or a glass liquid measuring cup, stir together chocolate chips, dark cocoa powder, and boiling water until the chocolate chips are melted. Set aside to cool.
In a mixing bowl, whisk together all-purpose flour, granulated sugar, baking soda, and salt.
Pour the melted chocolate mixture into the dry ingredients and whisk gently until just combined.
Add vegetable oil, eggs, and vanilla extract. Whisk until fully combined and smooth.
Portion the cupcake batter into the cupcake liners to about ⅔ full. Use a large cookie scoop or pour the batter into the cupcake liners using a large liquid measuring cup.
Bake the cupcakes for 20 minutes or until the tops of the cupcakes bounce back slightly when touched.
Remove from the oven and cool in the pan for 5 minutes. Remove the cupcakes from the pan and transfer to a wire rack to cool completely.

In a large mixing bowl or the bowl of a stand mixer fitted with a whisk or paddle attachment, add in room temperature unsalted butter. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally.
Add in creamy peanut butter and mix until combined with the butter.
Add the powdered sugar and mix on the lowest speed setting until fully combined.
Add vanilla extract and salt. While mixing on low speed, slowly drizzle in the heavy cream.
Turn the mixer on medium and whip for an additional 2 to 3 minutes until smooth and creamy. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.

In a microwave safe bowl, combine chocolate chips and heavy cream.
Microwave for 30 seconds. Remove from microwave and stir until the chocolate is fully melted and the ganache is smooth.
Cool for a few minutes and then spoon the chocolate ganache into a small piping bag.

In a microwave safe bowl, combine caramel bits and heavy cream.
Microwave for 30 seconds. Remove from microwave and stir.
Microwave on 15 second intervals, stirring in between until the caramel is melted and smooth.
Cool for a few minutes and spoon the caramel sauce into a piping bag.

Use a piping bag fitted with a Wilton 1M piping tip to create an "ice cream swirl" of peanut butter buttercream frosting on the cooled chocolate cupcakes.
Cut the tip of the caramel drizzle bag and drizzle the caramel over the buttercream swirl.
Cut the tip of the chocolate ganache bag and drizzle the ganache over the buttercream and caramel.
Immediately sprinkle the chopped salted peanuts on the cupcakes.

Candy bar cupcakes can be stored in an airtight container in the refrigerator for up to five days. To serve, bring the cupcakes to room temperature.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

Recipe updated 12/28/22