Tragically, having started a (gasp!) diet last Monday, I was more than apprehensive when it came to this week's Tuesday's With Dorie challenge, Caramel Peanut-Topped Brownie Cake. Would I be able to control myself with a recipe that is essentially the love child of a cake and a snickers bar? Overcompensating for my inability to indulge, I went a little overboard by making a mini cake exactly like the original recipe, and cupcakes with salted caramel frosting.
They look pretty good right?
Well....I've got to admit I found the cake a little dry. I usually underbake recipes because I prefer a fudgier texture but this cake went from jiggly and underdone to dry and overdone so quickly! I need to try this recipe again to figure out where I went wrong because it should have been fabulous. Even the cupcakes were dry and hardened to a rock-like consistency the second day. The best part of this experience was making the caramel. It took a long time to reach the right amber hue (it was dangerously close to burning when I took it off the heat) but it smelled and tasted terrific. I used half to make the Caramel Peanut Topping and used the rest to make Salted Caramel Frosting similar to the recipe found here.
This frosting is too die for! If it it weren't the the "D" word, I would have eaten straight out the bowl. Well, I did sneak a few spoonfuls- a girl's gotta have a little fun!