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Snickers Cupcakes Recipe

Snickers Cupcakes

iamwinfred
These Snickers Cupcakes turn 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.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 480 kcal

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

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

For the Caramel Peanut Filling

  • 20 soft caramel candies unwrapped
  • 2 tablespoons heavy cream
  • 1/3 cup chopped roasted peanuts
  • 1 pinch salt

For the Peanut Butter Frosting

  • 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

For the Toppings

  • 6 fun size Snickers bars halved
  • 1/3 cup caramel sauce for drizzling
  • 2 tablespoons extra chopped roasted peanuts

Instructions
 

  • 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.

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.

Nutrition

Serving: 1cupcakeCalories: 480kcalCarbohydrates: 58gProtein: 6gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 55mgSodium: 310mgPotassium: 180mgFiber: 2gSugar: 45gVitamin A: 8IUCalcium: 4mgIron: 10mg
Keyword candy bar cupcakes, peanut butter cupcakes, snickers cupcakes
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