Prepare the caramel. In a saucepan with a thick bottom, pour sugar, put on medium heat and wait for the bottom layer of sugar begins to melt-it will be seen, as there was an edging of melted sugar caramel color. Until that moment the sugar is to touch undesirable, because it may form lumps and the caramel will not work.

When the sugar began to melt, it is possible to prevent it. Stirring occasionally, to let the sugar completely melt. It is important not to overdo, so the caramel is not turned bitter.

When the sugar has completely melted, making a very small fire and pour in the hot cream. If they are not hot enough, the weight can secretaryoffice. Cream pour in a thin stream, while continuously and actively mix everything. Be careful not to burn yourself, because the ground begin to bubble and may splash. Once introduced in the cream, add the oil at room temperature, stir and wait, and when it has melted, optionally add salt. Remove from heat, caramel finish. Let cool to room temperature and refrigerate.

Prepare the dough. All ingredients should be at room temperature. Whisk for 1-2 minutes the butter, sugar. I have a photo, only oil, because something I was daydreaming and mechanically pre-mixed the sugar with the flour))the result is not affected. Add the egg, mix and add the second egg, stir.

Sift flour, cocoa, add salt, soda, baking powder, vanilla, stir. Add parts to the butter-egg mixture, alternating with milk. Mix on lowest speed of mixer, severely beat don't need.

Spread the dough in molds and bake at 175 deg. about 20 minutes until dry toothpick. The finished muffins to cool.

Peanuts to put in a bag and crush with a rolling pin.

Mix the peanuts with caramel, a number of peanuts-to your taste.

In the cake make a hole (I've done the nozzle for the cream, you can just knife cut), the bottom of the cupcake keep intact, put the filling, top can be removed close crumb.

For the cream well chilled cream to whip up to a steady state, in the process of gradually adding powdered sugar, then 2-3 reception to introduce the cheese, stirring either with a spatula or the mixer on the lowest speed. Also cheese should be well chilled. Optional cheese can be pre-mixed with a tablespoon of caramel. I have the cream, unfortunately, not "live"before cooking, because now we have a very hot, and they soured on the road from the store, so the photo I have butter. Also has turned out delicious, but, in my opinion, fatty. The butter should be softened.

Cover cupcakes with cream and calls all to tea!

Is a cupcake in the section. All a pleasant appetite!