caramel peanuts and chocolate has a tastier combination than this one today you will know all the secrets to make cupcakes inspired by a very famous chocolate the Snickers chocolate this cupcake has a fluffy and delicious chocolate dough and a tasty and creamy filling that will leave any one mouth watering besides being delicious this cupcake is beautiful easy to make and sells a lot before it starts I'll explain how this video will work first I'll teach you how to make the caramel and peanut filling inspired by sneakers Then I I'll show you how to fill and
cover the cupcakes the right way during the video, let's talk about validity, pricing, so stay with me until the end so you don't miss anything . on the notification bell so you don't miss any content on the channel and you can help us grow by leaving your like on this video and telling me in the comments if you want to learn other flavors of cupcakes inspired by famous chocolates I also left it down here in the video description the recipe for sneakers cupcakes and the link to other videos that I'm sure can help you a
lot so Get your kitchen ready and let's go to the recipe Today I used the recipe for a chocolate cupcake batter that we already have here on the channel I'll leave it her link at the end of this video for you . perfect cupcakes to make the caramel of the Snickers filling I'm going to start with the crushed peanuts and we're going to roast this peanut in Fogo very low I already buy roasted peanuts but they always wither a little so I like to toast them again in the pan so that our stuffing is very
crispy and the flavor is very pronounced I left the peanuts here in the pan for two minutes and it is ready now just take it out and set aside now I'm going to put the sugar in the pan I'm going to leave the sugar here without stirring until it starts to melt correctly the temperature of the fire needs to be low so that the caramel does not burn if the caramel burns it will become bitter so pay close attention to this point now the caramel has started to melt and we will start to integrate the
sugar in the syrup just to help it melt faster the aroma that this caramel leaves in the kitchen is just perfect you're going to love the sugar it's all melted now we're going to let it get a little more Golden when it's like this the color of Guarana i I'm going to add the cold butter now I stir it well I add the glucose Remembering that this glucose is optional cream and I keep stirring it until it thickens Look how the caramel has already changed color, it's more Golden It's still falling in strands from the
spatula but that's the point here I don't want a caramel that is too hard, remember that after this caramel goes to the fridge it will be a little firmer because the sugar will harden now that it's ready Just add the peanuts, stir, transfer the caramel to the bowl and let it cool before using it I'm going to cover it with a plastic bag so as not to form a film my chocolate cupcakes are ready and baked Look at the cuteness of these cupcakes now let's go to assembling the cupcakes we're going to start drilling holes
in the cupcakes for that I'm going to use this tool here it is a perforator it is very easy to work with it just fit it here over the cupcake and pull the cupcake out It is ready to be stuffed but if you do not have the perforator no problem you can use a little knife to cut I like to use the perforator because with it the work is ready much faster it is very practical to use let's close these delights now my caramel It's rested and that's how it gets after it's cold Look what
a perfect texture I'm going to put the caramel in the pastry sleeve and the people are going to fill the cupcakes I cut the tip of the pastry sleeve and now I'm going to deposit the filling in the cupcakes [Music] this cupcake has an incredible flavor you will be surprised when we finish this delight look how beautiful these cupcakes are already filled now we are going to the chocolate whipped cream that will cover the cupcake for him I will need very cold whipped cream Ninho milk and the cocoa powder and I'm going to stir all
these ingredients before beating now just fit the beater and beat until you reach the point I start at low speed and then I increase the beating speed as the cream thickens I increase the speed of the mixer as soon as the whipped cream sticks to the sides of the bowl and also to the whisk because the whipping is ready its texture is this one right here very porous very firm now we are going to smooth this whipped cream to use in the cupcakes now I transferred this whipped cream from chocolate to another bowl this whipped
cream is very porous and we will smooth it out until it is at the point of use, okay first I'll stir it here in the bowl without putting anything even here on the channel, we have a video where I teach you how to smooth this chantininho and hydrate in the mixer which is very practical I'll leave the link to it down here in the description for you now that I've already made this whipped cream a little smoother we're going to add the condensed milk I prefer to add the condensed milk at this point after I
already smoothed the whipped cream slightly first because I'm going to use less condensed milk second because we have a whipped cream that doesn't lose its point when we do it this way if I add condensed milk at the beginning of the process I can add more condensed milk than would be needed And then this whipped cream doesn't lose stability I separated a little bit of the whipped cream and dye it brown now I'm going to add a part of this whipped cream here is my whipped cream that is light so that we have the color
a little more accentuated now just smooth it out until my little whipped cream is very smooth like this here now just take this little whipped cream into the pastry sleeve so we can decorate our cupcakes I put the 1m nozzle in my pastry sleeve and now let's decorate the cupcakes I'm going to do it first a little drop of chantininho here so that my decoration is a little higher and then just make a circular movement with the pastry sleeve this Pitanga is very important for the decoration to be higher more filled in it is prettier
I make the my Pitanga and I've been circling the Pitanga with the chantininho when I reach the center I stop pressing and now I'm going to do the same thing with all the other cupcakes if you notice that your chantininho is getting a little more porous put everything back in the bowl and smooth it again when the chantininho is standing still it will gain a little more porosity, it's common if you go back and stir it again it will be very smooth now that the cupcakes are already covered I'm going to take them to the
fridge a little bit so that chantininho will be fine firm now we're going to finish decorating these cupcakes And for that I'm going to use the semi-sweet fractional frosting I'm going to take this frosting to melt in the microwave for 30 seconds since if the chocolate and now we're going to stir it until it melts like I did I'm using a crockery pot it gets very hot So the very heat of the bowl is already helping to melt the chocolate the chocolate is completely melted did you notice that my frosting is very firm for this
cupcake I want a very fluid frosting like the frostings of old-fashioned ice cream, so for that I'm going to add a little bit of vegetable oil here to my topping you can use the oil you prefer, it can be coconut oil it can be sunflower seed oil it can be corn oil it's just important that this oil does not leave a very strong aftertaste here in the coverage you add it until the coverage is in the texture you want I want it to be very fluid and very thin I don't make a large amount of
this coverage because it cannot be reused again later it's like us added a liquid oil to this coverage it will not harden it will not firm after the rest now I'm going to add a little peanut here and I'm going to mix the finished frosting now I'm going to take my cupcakes out of the fridge [Music] And then now just put the frosting here on top of your cupcake and it's important that your icing is very fluid so that it drains properly Because if it's too firm it won't drain cupcake the dough is very soft
and tasty and this filling is perfect besides being beautiful it is fluffy and very soft Look how perfect the filling is I want to know if you are still here with me if you made it this far leave your like now tell me in the comments what is it are you thinking of these cupcakes if you want to stay even more in the know of what happens in my kitchen ? your production costs if you choose to sell on commemorative dates such as teachers' day remember to pay attention to the packaging to add even more
value to the product the validity of the cupcake batter is up to seven days if kept in the fridge they can also be frozen for up to 90 days already the stuffed cupcakes without expiry of up to five days and then tell me what you think of our cupcakes sneakers also tell me in the comments what other flavor of cupcakes inspired by famous chocolates you want to see here on the channel and if you want meet two other flavors of delicious and super responsible cupcakes I've separated special videos for you just click right here to
watch see you in the next video ok Big kiss and see you later
