This Snickers Cupcakes turns everyone’s favorite candy bar into a rich, chocolatey dessert you can eat with a fork.
Moist chocolate cupcakes get filled with a gooey caramel peanut center, then topped with fluffy peanut butter frosting and a chunk of real Snickers.
Every bite hits the same chocolate, caramel, and peanut combo you love from the candy aisle.
I make these for birthdays, potlucks, and honestly, any random Tuesday when I need something sweet.
For another candy bar inspired cupcake, check out: Red Velvet Cupcakes
| Quick Recipe Summary | |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 18 minutes |
| Total Time | 1 hour 20 minutes |
| Servings | 12 cupcakes |
| Difficulty Level | Medium |
Why You’ll Love This Snickers Cupcakes
These cupcakes taste like a candy bar and a bakery treat had a baby.
The chocolate cake stays soft for days, and the caramel peanut filling is the surprise everyone talks about.
This recipe also comes together with simple pantry staples, so you don’t need a special trip to the store.
If you’re into candy inspired bakes, my Chocolate Peanut Butter Pie hits a lot of the same notes and makes a great next bake.
- Rich, fudgy chocolate cupcake base that stays moist
- A gooey caramel peanut center in every bite
- Fluffy homemade peanut butter frosting, not overly sweet
- Topped with real Snickers pieces for that classic candy bar crunch
- Great for birthdays, bake sales, and game day spreads
Ingredients
You’ll need a few separate components here: the chocolate cupcakes, the caramel peanut filling, the peanut butter frosting, and the toppings.
Nothing complicated, just a bit of assembly.
You might also enjoy: Peanut Butter Fudge Recipe if you love this same flavor combo in candy form.
- For the chocolate cupcakes:
- 1 1/4 cups (155g) all-purpose flour
- 1/2 cup (45g) natural cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 1/2 cup (120ml) vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) buttermilk, room temperature
- 1/2 cup (120ml) hot coffee or hot water
- For the caramel peanut filling:
- 20 soft caramel candies, unwrapped
- 2 tablespoons heavy cream
- 1/3 cup chopped roasted peanuts
- 1 pinch of salt
- For the peanut butter frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup (260g) creamy peanut butter
- 3 1/2 cups (440g) powdered sugar
- 2 to 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 pinch of salt
- For the toppings:
- 6 fun size Snickers bars, halved
- 1/3 cup caramel sauce, for drizzling
- 2 tablespoons extra chopped roasted peanuts
Kitchen Equipment Needed
A few good tools make this recipe much easier, especially when it comes to filling and piping the cupcakes.
I always reach for my stand mixer when making both the batter and the frosting, thanks to the tips I picked up from my Peanut Butter Blossoms Recipe.
- Stand mixer or hand mixer
- 12 cup muffin pan
- Cupcake liners
- Small paring knife or apple corer
- Piping bags
- Star piping tip
- Medium saucepan
- Wire cooling rack
- Mixing bowls
Recommended Products for This Recipe
These are a few products I personally use whenever I make this Snickers Cupcakes Recipe. They make the process smoother and the results more consistent.
Another favorite tool for this same style of baking: Salted Caramel Brownies Recipe, which uses a similar caramel technique.
1. Wilton Perfect Results Muffin Pan
This pan bakes evenly so you don’t end up with cupcakes that dome unevenly or brown too fast on the edges.
The nonstick coating also makes cleanup quick, even with sticky caramel batter. It has held up well for me through years of regular baking.
2. KitchenAid Stand Mixer
Whipping peanut butter frosting to the right fluffy texture is so much easier with a stand mixer, especially with a full batch of butter and powdered sugar.
It also frees up your hands to scrape the bowl or prep the filling while it mixes. This is one of those tools that earns its counter space.
3. Reynolds Parchment Cupcake Liners
These liners peel away cleanly, so you don’t lose half your cupcake bottom when you unwrap it.
They hold up well against oil and caramel drips too. Small upgrade, but it makes a real difference in presentation.
4. Ateco Piping Tip Set
A good star tip is what gives these cupcakes that classic bakery style swirl on top.
This set comes with multiple sizes, so you can adjust how thick or delicate the swirl looks. It is affordable and lasts for years of baking projects.
Step-by-Step Instructions: How to Make Snickers Cupcakes
I use a lot of the same low and slow melting technique here that I rely on for my Chocolate Fudge Recipe, so the caramel filling turns out smooth every time.
1. Prep the oven and pan
- Preheat your oven to 350°F (175°C).
- Line a 12 cup muffin pan with cupcake liners.
- Set the pan aside while you make the batter, so it’s ready to fill right away.
2. Mix the dry ingredients
- In a medium bowl, whisk together the flour, natural cocoa powder, baking soda, and salt.
- Break up any clumps in the cocoa powder as you whisk, so the batter bakes up smooth.
- Set this bowl aside for now.
3. Mix the wet ingredients
- In a large mixing bowl or the bowl of your stand mixer, whisk together the granulated sugar, brown sugar, and vegetable oil until combined.
- Add the eggs one at a time, whisking well after each addition.
- Whisk in the vanilla extract and buttermilk until the mixture looks smooth.
4. Combine the batter
- Add the dry ingredient mixture to the wet ingredients in two additions, mixing on low speed just until combined after each addition.
- Pour in the hot coffee or hot water last, and stir gently until the batter is smooth and thin. It will look loose, and that’s exactly right.
- Do not overmix once the flour is incorporated, or the cupcakes will bake up dense.
5. Bake the cupcakes
- Divide the batter evenly among the 12 lined muffin cups, filling each about two thirds full.
- Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before filling.
6. Make the caramel peanut filling
- Add the unwrapped soft caramel candies and heavy cream to a small saucepan over low heat.
- Stir constantly until the caramels are fully melted and the mixture is smooth, about 3 to 4 minutes.
- Remove from heat and stir in the chopped roasted peanuts and a pinch of salt. Let the filling cool for about 10 minutes so it thickens slightly.
7. Fill the cupcakes
- Once the cupcakes are completely cool, use a small paring knife or apple corer to cut a small cone shaped hole in the center of each one, going about three quarters of the way down.
- Spoon or pipe the caramel peanut filling into each hole until it’s filled to the top.
- You can trim the removed cake piece and use a small cap of it to cover the filling, or simply leave the filling exposed since the frosting will cover it.
8. Make the peanut butter frosting
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and creamy peanut butter together until smooth and fluffy, about 2 minutes.
- Add the powdered sugar one cup at a time, mixing on low speed after each addition to avoid a sugar cloud.
- Add the vanilla extract, a pinch of salt, and 2 tablespoons of heavy cream, then beat on medium high speed for 1 to 2 minutes until light and fluffy. Add the extra tablespoon of cream if the frosting seems too thick to pipe.
9. Frost the cupcakes
- Transfer the peanut butter frosting to a piping bag fitted with a star tip.
- Pipe a generous swirl of frosting onto each filled cupcake, starting from the outer edge and working inward.
- Work in batches if your kitchen is warm, keeping unfrosted cupcakes and extra frosting cool so everything holds its shape.
10. Add the toppings
- Drizzle each frosted cupcake with caramel sauce.
- Sprinkle the extra chopped roasted peanuts over the top.
- Finish each cupcake with half a fun size Snickers bar, cut side up, pressed gently into the frosting.
Tips for The Best Snickers Cupcakes
A few small details make a big difference with this recipe, especially around temperature and timing.
Read Also: Chocolate Truffles Recipe
- Use room temperature eggs and buttermilk so the batter mixes evenly and rises properly.
- Don’t skip the hot coffee or water. It deepens the chocolate flavor without making the cupcakes taste like coffee.
- Let the cupcakes cool completely before coring them, or the cake will tear instead of cutting cleanly.
- Freeze the Snickers bars for 10 minutes before cutting them in half for cleaner slices.
- Chill the caramel filling slightly if it’s too runny to hold its shape inside the cupcake.
Serving Suggestions
These cupcakes are rich enough to stand on their own, but they’re even better as part of a bigger dessert spread.
Set them out alongside a batch of Fudge Brownies for a chocolate lover’s table that disappears fast.
- Serve with a cold glass of milk to balance the sweetness
- Pair with vanilla ice cream for an easy plated dessert
- Add to a dessert table alongside cookies and brownies for parties
- Serve slightly chilled on hot days, since the caramel filling firms up nicely
- Pack in a lunchbox as a fun after school treat
Variations of Snickers Cupcakes
This recipe is easy to adjust depending on what you have on hand or what flavors you’re craving.
Another favorite: Dubai Chocolate Brownies
- Nougat filling: Fold marshmallow fluff into the caramel filling for a more authentic nougat like texture.
- Dark chocolate version: Swap the natural cocoa powder for dark cocoa powder for a deeper, less sweet cupcake.
- Nutty upgrade: Mix chopped peanuts directly into the frosting for extra crunch in every bite.
- Salted caramel style: Add flaky sea salt on top of the caramel drizzle for a sweet and salty finish.
- Mini cupcakes: Use a mini muffin pan and reduce the bake time to about 10 minutes for bite sized treats.
Storage and Reheating
Because of the caramel filling and cream in the frosting, these cupcakes need to be stored properly to stay fresh.
I learned this the hard way while testing my Pink Champagne Cupcakes Recipe, where cream based frosting needs the same careful storage.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days.
- Bring cupcakes to room temperature for about 20 to 30 minutes before serving for the best texture.
- Unfrosted cupcakes can be kept at room temperature in an airtight container for up to 2 days.
- Freeze unfrosted, unfilled cupcakes for up to 2 months, wrapped tightly in plastic wrap.
- Add fresh caramel drizzle and Snickers topping right before serving for the best appearance.
Nutritional Facts
Nutrition will vary slightly depending on exact brands used, but here is a general estimate per cupcake.
Read Also: Lemon Cupcakes Recipe
- Calories: 480 kcal
- Carbohydrates: 58g
- Protein: 6g
- Fat: 26g
- Saturated Fat: 11g
- Cholesterol: 55mg
- Sodium: 310mg
- Fiber: 2g
- Sugar: 45g
Health Benefits of Key Ingredients
This is a treat first and foremost, but a few ingredients do bring some real nutritional value along for the ride.
You might also enjoy: Carrot Cake Cupcakes Recipe for a slightly lighter cupcake option.
- Peanuts: A good source of plant based protein and healthy unsaturated fats.
- Cocoa powder: Contains antioxidants called flavanols, which support heart health.
- Eggs: Provide protein along with vitamins like B12 and choline.
- Peanut butter: Offers protein and fiber that can help balance out the sugar in this dessert.
- Buttermilk: Contains calcium and probiotics that support digestion.
FAQs About Snickers Cupcakes
Read Also: Pumpkin Cupcakes With Cream Cheese Frosting
1. Can I use a box cake mix instead of making the cupcakes from scratch?
Yes, a chocolate box cake mix works fine if you’re short on time.
Just prepare it according to the package instructions, then follow the same filling and frosting steps below.
2. What if my caramel filling is too thick to pipe or spoon into the cupcakes?
Warm it gently in the microwave for 10 to 15 seconds to loosen it up.
You can also add an extra teaspoon of heavy cream while it’s still warm to thin it out.
3. Can I make these cupcakes ahead of time?
Yes, the unfrosted cupcakes can be baked and filled up to a day in advance.
Store them covered in the fridge, then frost and add toppings right before serving.
4. Why did my cupcakes sink in the middle after baking?
This usually happens from overmixing the batter or opening the oven door too early.
Mix just until the ingredients are combined, and avoid checking on the cupcakes until at least 14 minutes into baking.
5. Can I substitute the peanut butter frosting with a different flavor?
Absolutely, a classic chocolate buttercream or caramel buttercream both work well here.
Just keep the caramel filling and Snickers topping the same for that signature candy bar flavor.
Snickers Cupcakes
Ingredients
- 1 1/4 cups all-purpose flour 155g
- 1/2 cup natural cocoa powder 45g
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar 100g
- 1/2 cup packed light brown sugar 110g
- 1/2 cup vegetable oil 120ml
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk 120ml, room temperature
- 1/2 cup hot coffee or hot water 120ml
- 20 soft caramel candies unwrapped
- 2 tablespoons heavy cream
- 1/3 cup chopped roasted peanuts
- 1 pinch salt
- 1 cup unsalted butter 2 sticks, softened
- 1 cup creamy peanut butter 260g
- 3 1/2 cups powdered sugar 440g
- 2 to 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 pinch salt
- 6 fun size Snickers bars halved
- 1/3 cup caramel sauce for drizzling
- 2 tablespoons extra chopped roasted peanuts
Equipment
- Stand mixer or hand mixer
- 12-cup muffin pan
- Cupcake liners
- Small paring knife or apple corer
- Piping bags
- Star piping tip
- Medium saucepan
- Wire cooling rack
- Mixing bowls
Method
- Preheat oven to 350°F (175°C) and line a 12 cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the flour, natural cocoa powder, baking soda, and salt, breaking up any clumps in the cocoa powder. Set aside.
- In a large mixing bowl, whisk together granulated sugar, brown sugar, and vegetable oil until combined. Add eggs one at a time, whisking well after each, then whisk in vanilla and buttermilk until smooth.
- Add dry ingredients to wet in two additions, mixing on low just until combined. Pour in hot coffee or water last and stir gently until smooth and thin. Do not overmix.
- Divide batter evenly among liners, filling each two thirds full. Bake for 16-18 minutes until a toothpick comes out clean. Cool in pan 5 minutes, then transfer to a rack to cool completely.
- In a small saucepan over low heat, melt caramels with heavy cream, stirring constantly until smooth, about 3-4 minutes. Remove from heat and stir in chopped peanuts and salt. Cool for 10 minutes to thicken.
- Once cupcakes are completely cool, cut a small cone-shaped hole in the center of each with a paring knife or apple corer. Spoon or pipe caramel peanut filling into each hole until filled to the top.
- In a stand mixer with paddle attachment, beat softened butter and peanut butter until smooth and fluffy, about 2 minutes. Add powdered sugar one cup at a time on low speed. Add vanilla, salt, and 2 tablespoons cream, then beat on medium-high 1-2 minutes until light and fluffy.
- Transfer frosting to a piping bag fitted with a star tip. Pipe a generous swirl onto each filled cupcake, starting from the outer edge and working inward.
- Drizzle each frosted cupcake with caramel sauce, sprinkle with extra chopped peanuts, and top with half a fun size Snickers bar, cut side up, pressed gently into the frosting.
Nutrition
Notes
- Use room temperature eggs and buttermilk so the batter mixes evenly and rises properly.
- Don’t skip the hot coffee or water—it deepens the chocolate flavor without making the cupcakes taste like coffee.
- Let the cupcakes cool completely before coring them, or the cake will tear instead of cutting cleanly.
- Freeze the Snickers bars for 10 minutes before cutting them in half for cleaner slices.
- Chill the caramel filling slightly if it’s too runny to hold its shape inside the cupcake.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days.
- Bring cupcakes to room temperature for about 20-30 minutes before serving for the best texture.
- Unfrosted cupcakes can be kept at room temperature in an airtight container for up to 2 days.
- Freeze unfrosted, unfilled cupcakes for up to 2 months, wrapped tightly in plastic wrap.
- Add fresh caramel drizzle and Snickers topping right before serving for the best appearance.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Snickers Cupcakes is one of those desserts that looks impressive but comes together with pretty simple steps.
Once you cut into that first cupcake and see the caramel filling, you’ll understand why I make these on repeat.
Give this recipe a try this weekend, and let me know in the comments how yours turned out.
If you make these, snap a photo and share it, I always love seeing your versions of my recipes.
Recommended:
- Chocolate Pecan Pie Recipe
- Hot Fudge Cake Recipe
- Peanut Butter Pie Recipe
- Peanut Butter Ice Cream Pie Recipe
- Smores Brownie Pie Recipe
