Cupcakes with caramel filling and peanut butter frosting

Ingredients:

Filling

• 25 soft caramel candies, such as Kraft Classic Caramels
• 1/4 cup heavy cream

Cupcakes

• 1 cup premium flour
• 0.5 tsp baking powder
• 0.5 tsp fine sea salt
• 1 and 1/4 cups granulated sugar
• 165 g unsalted butter at room temperature
• 1 tsp vanilla extract
• 3 eggs at room temperature
• 0.5 cup creamy peanut butter

Peanut butter frosting

• 110 g unsalted butter at room temperature
• 4 cups powdered sugar
• 1/4 cup whole milk at room temperature

Preparation:

1. Position a rack in the center of the oven. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Set aside.
2. Filling:
   
   In a small, heavy-bottomed saucepan, combine the caramel candies and heavy cream and heat over low heat. Cook, stirring occasionally, until the candies are melted and the mixture is smooth, about 10 minutes. Set aside to cool slightly.
3. Cupcakes:
   
   In a medium bowl, combine the flour, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar and butter and beat on high speed until light and fluffy, 2-3 minutes. Reduce the mixer speed to medium and add the vanilla extract and eggs. With the mixer running, gradually add the flour mixture until a thick dough forms. Stir in the peanut butter.
4. Place 3 tablespoons of batter in the bottom of each mold. Top with 1 tablespoon of caramel mixture. Spoon 1/4 cup of batter over the caramel filling.
5. Bake for 23-25 ​​minutes, or until a tester inserted into a cupcake comes out with moist crumbs. Let cool for 5 minutes. Remove the cupcakes from the pan and let cool completely on a wire rack, about 1 hour (the cupcakes will fall slightly).
6. Glaze:
   
   In a medium bowl, beat the butter with a mixer until light and fluffy. Stir in the powdered sugar and milk until fully incorporated. Using a rubber spatula, fold the peanut butter into the glaze until it forms marbled streaks.
7. Place the icing in a piping bag and pipe it onto the cupcakes, or use a small offset spatula to cover the cupcakes with it.