Snickers Cupcakes

Pictured above are my attempts at making "peanut cupcakes with nougat-chocolate frosting" - basically, cupcakes that are supposed to taste like Snickers. Again using a recipe from the Food Network magazine, this was a messy and time-consuming recipe, but hopefully worth it!

CUPCAKES:
2 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
3 large eggs, room temp
3/4 cup granulated sugar
1/2 cup packed light brown sugar
10 tablespoons unsalted butter, melted
1 tablespoon vanilla extract
3/4 cups whole milk
2 cups chopped salted roasted peanuts, plus more for garnish

NOUGAT FROSTING:
2-13 ounce jars marshmallow creme (about 4 cups)
1/2 cup creamy peanut butter
pinch of salt

CHOCOLATE FROSTING:
6 ounces milk chocolate, chopped
4 ounces semisweet chocolate, chopped
2 1/2 cups confectioner's sugar
1/4 cup whole milk
1 stick unsalted butter, softened
1 tablespoon vanilla extract
1/2 teaspoon salt

CUPCAKES:
1) Preheat oven to 350 degrees. Line 24 cupcake tins with paper liners.
2) Whisk flour, baking powder, and salt in a medium bowl.
3) In another bowl, beat eggs and both sugars with a mixer until light and fluffy, about 2 minutes.
4) Gradually beat in the melted butter and vanilla.
5) With mixer on low speed, add half of the flour mixture, the milk, and then the remaining flour.
6) Fold in peanuts but don't overmix.
7) Divide batter evenly among prepared cups, filling each about halfway. Bake about 20-22 minutes, until a toothpick is inserted and comes out clean. Let cool in pans 10 minutes, then transfer to racks to cool completely.

NOUGAT:
1) Beat the marshmallow creme, peanut butter, and salt with a mixer until smooth. Set aside.

CHOCOLATE FROSTING:
1) Put both chocolates in a large microwave safe bowl and microwave on 50 percent power until soft, about  minute. Stir, then continue to microwave until melted, 1-2 more minutes.
2) Add the confectioner's sugar, milk, butter, vanilla and salt and beat with a mixer until smooth and creamy.

Spread nougat frosting over each cupcakes, then top with chocolate frosting, leaving some of the nougat exposed. Garnish with peanuts.

Just a word of caution - once on the cupcake, the nougat spreads out and takes over everything. Trust me, I made a nice big mess! Use a little less nougat topping than you think you should, because no matter how sturdy it looks in the bowl, once it's on the cupcakes it's going to spread out like The Blob. Well, a very tasty Blob. :-) Happy eating!