These turned out pretty dang delicious. I would charge at least two bucks each.

DOUBLE-SNICKERS CHOCOLATE CUPCAKES
(adapted from Cook’s Illustrated’s Dark Chocolate Cupcakes recipe)

• 8 tbl Butter
  2 oz Semisweet chocolate
  1/2 cup Cocoa (I used Ghirardelli brand)
  3/4 cup All-Purpose flour
  1/2 tsp Baking Soda
  3/4 tsp Baking Powser
  2 large eggs
  3/4 cup sugar
  1 tsp Vanilla Extract
  1/2 tsp Salt
  1/2 cup Sour Cream
  3/4 cup Snicker’s Bar, cut into 1/8″ strips, then dusted with cocoa to prevent sticking

Frosting, recipe from Ghirardelli (enough to frost 12 cupcakes)

• 1/4 cup butter
• 3 tbl milk
• 1/2 cup cocoa
• 2 1/2 cup sugar
• dash salt
• 1/2 tsp Vanilla Extract

The frosting is made exactly like the chocolate ganache/wonder mix that used in the cupcakes. Here’s the pictures!

Creating chocolate mix:

Using double-boiling technique to melt chocolates and butter:

Got to take the mix off the heat every few seconds to prevent burning:

Back on, back off. The butter needs to be completely incorporated, it will linger if the whisking isn’t strong:

Plus chocolate:

Plus flour mixture: