Liddabit Cupcakes

• Chocolate Cake
• 3/4 cup cocoa powder
• 2/3 cup scalding hot coffee
• 2/3 cup buttermilk
• 2/3 cup canola oil
• 1 large egg
• 1 large egg yolk
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon kosher salt
• 1 1/3 cups all-purpose flour
• 1 3/4 cups sugar
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• Salted Caramel // Salted Caramel Nougat Cream // Topping
• 1/2 cup water
• 1 cup sugar
• 1 tablespoon corn syrup
• 2/3 cup heavy cream
• 1 tablespoon kosher or sea salt
• 1 recipe French Buttercream
• 1/2 cup Marshmallow Fluff Note: Matt says: Why Marshmallow Fluff instead of soft nougat? Because it's pretty much the same thing. You can make your own Marshmallow Fluff if you want, but really, aren't you already doing enough? Plus, the most common brand in stor
• 1/2 teaspoon pure vanilla extract
• 3/4 cup roasted peanuts. chopped
• Classic Ganache (See Chocolate Peanut Butter Pretzel Recipe)

1. Preheat the oven to 350u0b0F. Line two cupcake pans with 24 baking cups.Place the cocoa powder in the bowl of a stand mixer with the paddle attachment andrnpour the hot coffee over. Mix on low speed until a thick paste forms and the mixturernstops steaming, about 1 minute.
2. Increase the mixer speed to medium. In a 4 scup measuring cup, combine the buttermilk,rncanola oil, egg, egg yolk, vanilla, and salt, and mix lightly with a fork, ensuring the yolksrnare broken. Slowly pour into the mixer bowl.
3. Stop the mixer, detach the paddle, and scrape the bottom of the bowl well to loosen anyrncaked-on cocoa. Reattach the paddle and turn the mixer to medium, letting it run for 1rnminute. Stop the mixer again.
4. Sift together the flour, sugar, baking powder, and baking soda and add to the batter. Mixrnon low speed until just combined. Remove the bowl and paddle and use the paddle tornscrape down the sides of the bowl, ensuring everything is mixed.
5. Scoop the batter into the prepared baking cups, filling them two thirds of the way.rnBake in the middle of the oven for 20 to 25 minutes, rotating the pans halfway through.
6. The cupcakes are done when the centers spring back when you touch them.rnRemove the cupcakes from the oven. Let cool completely.
7. Salted Caramel: In a small nonreactive saucepan, mix the water, sugar, corn syrup, and cream of tartar.rnMix with a fork until the mixture resembles wet sand. Bring to a boil. Continue to cook, leaving the pan undisturbed, until the sugar begins to change color.rnOver heat, begin gently swirling the pan until the mixture becomes a beautiful goldenrnbrown. The darker it gets, the more intense the flavor gets-the French like it practicallyrnburned. Us? We go somewhere in the middle.
8. As soon as your desired color is reached, quickly remove the pan from the heat andrnImmediately dump in all the cream. This is going to steam and bubble and really just berngenerally angry, so stand back and don't keep your face too close to the pan. The creamrnis going to stop the caramel from cooking any further.
9. Add the salt. Using a wooden spoon or a heatproof spatula, gently stir until well mixedrn(and again, don't forget those saucepan corners!).rnIf any lumps develop, return the pan to the burner over low heat and gently stir untilrndissolved. Pour the cream into a bowl and set aside to cool.
10. Assembly: Fill a pastry bag fitted with a plain tip with the salted caramel-nougat buttercream andrnpipe onto each chocolate cupcake. Sprinkle a generous amount of peanuts on top of each cupcake.rnDrizzle with the reserved salted caramel and the ganache.
11. Half-Assed Corner: Use store-bought caramel sauce.
12. Note: Keep Salted Caramel in a jar in the refrigerator -- it lasts forever. Spoon over ice cream, microwave until liquid and thin out with some half-and-half to make arndip for fresh fruit.

chocolate cake, cocoa powder, scalding hot coffee, buttermilk, canola oil, egg, egg yolk, vanilla, kosher salt, flour, sugar, baking powder, baking soda, caramel nougat cream, water, sugar, corn syrup, heavy cream, kosher, marshmallow fluff, vanilla, peanuts, ganache

Taken from food52.com/recipes/24434-liddabit-cupcakes (may not work)