TWD: Chocolate Peanut Caramel Cupcakes

I couldn't find that chestnut paste Dorie calls for in this recipe, so I substituted peanut butter and loved the results. I cut the tops of the cupcakes at a 45 defree angle and filled them with the filling and some ganache then put the tops back on and froated them. They were quite dense (I put a lot of filling in each) and kinda reminded me of chocolate bars. Pretty rich and compact, so I'm glad I made them small. I imagine this recipe would be well suited to hazelnuts as well.



Thank you to Katya of Second Dinner for choosing this recipe!