April is lucky I love her.

Really lucky.

This morning, I come in the bakery tired and frustrated and she had the nerve – the NERVE – to not only poke fun at me but to do it with her own cupcake creation. And, to only make it worse, it was a good idea.

The “Sometimes You Feel Like a Nut” Cupcake, which basically took an Almond Joy and turned it into a cupcake. While I can take credit for the base recipe she used – the chocolate-coconut cupcake recipe – she did think to put a piece of Almond Joy in the batter and add toasted almonds to the garnish. It was delicious, and she may just put me out of business – or keep me in it.

Of course, I’d like to think that she learned to take something you see one way and turn it into a different version. Coffee and doughnuts = Spare Tire Cupcakes. Almond Joy = Chocolate-Coconut Cupcake. Snickers = Peanut Butter Cake with Nutty Caramel Filling and Chocolate Icing.

Yeah, you read that correctly. A Snickers cake.

Snickers Cake

For the cake:

1 cup (2 sticks) butter

2 cups water

1 cup peanut butter

1 cup canola

4 cups all-purpose flour

4 large eggs

4 cups sugar

1 cup milk

2 teaspoons vanilla extract

2 teaspoons baking soda

For the filling:

1 (14-ounce) package caramels

1/2 cup unsalted butter

1/3 cup heavy cream

1 cup chopped peanuts

Preheat oven to 350 degrees.

Combine butter, water, peanut butter and oil in large saucepan; bring to a boil, stirring constantly. Remove from heat; cool. Add remaining cake ingredients. Mix until well blended; pour onto two 9-inch cake pans, greased and floured. Bake 25 to 30 minutes or until toothpick inserted near center comes out clean. Cool.

Meanwhile, melt caramels with cream and butter. Stir in peanuts. Pour caramel mixture in the middle of one cake and then top with second cake. Cool. Frost with favorite chocolate icing.

– Adapted from Jif.com and Food.com