Snickers Cupcakes Recipe

Introduction

These Snickers Cupcakes combine rich chocolate cake, creamy peanut butter frosting, and a decadent caramel drizzle topped with chopped Snickers bars. Perfect for satisfying your sweet tooth, they bring the classic candy bar to cupcake form with delightfully indulgent layers.

Ingredients

• 3/4 cup granulated sugar (150 grams)
• 1/4 cup unsalted butter (56 grams), cut into cubes
• 6 tablespoons heavy cream (90 ml) (33-35% MF)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon coarse salt
• 1 cup all-purpose flour (125 grams)
• 1/2 cup cocoa powder (45 grams), sifted
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar (200 grams)
• 1/3 cup vegetable oil (80 ml)
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk (120 ml)
• 1/3 cup hot coffee (80 ml) or boiling water
• 3/4 cup unsalted butter (168 grams), softened to room temperature
• 1/2 cup smooth peanut butter (do not use natural or separated oil on top)
• 2 to 2 1/2 cups powdered sugar (220 – 275 grams)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2-3 tablespoons cream or milk (30-45 ml)
• 1/2 cup caramel sauce (120 ml)
• 6 fun size Snickers bars, chopped in half

Instructions

1. Step 1: Make the caramel sauce (if making from scratch). Add the sugar to a medium saucepan over medium heat, stirring gently. The sugar will clump before melting into an amber liquid. Once smooth and amber, add the butter and stir as it melts. Reduce heat to low, then carefully whisk in the cream until smooth. Remove from heat and whisk in vanilla and salt. Let cool completely.
2. Step 2: Preheat the oven to 350°F (180°C) and line a 12-cavity muffin tin with paper liners.
3. Step 3: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
4. Step 4: In a separate bowl, whisk the oil, egg, buttermilk, and vanilla extract until combined.
5. Step 5: Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir gently to combine until about 80-90% mixed.
6. Step 6: Whisk in the hot coffee or boiling water until the batter is smooth and even in consistency.
7. Step 7: Spoon the batter evenly into the muffin liners, filling each about halfway to two-thirds full. You should get about 12 cupcakes; fewer means liners are too full.
8. Step 8: Bake in the center of the oven for 17-20 minutes or until a toothpick inserted comes out clean.
9. Step 9: Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Step 10: Prepare the peanut butter frosting by beating the softened butter until creamy. Add the peanut butter and mix until combined.
11. Step 11: Add 1 cup of powdered sugar, vanilla, and salt, mixing on low speed. Gradually add the remaining powdered sugar in half-cup increments, alternating with cream or milk, until your desired piping consistency is achieved.
12. Step 12: Transfer the frosting to a piping bag fitted with a large round or star tip. Pipe a circle around the cupcake edge, then swirl toward the center.
13. Step 13: Using a small bag or piping tip, drizzle the cooled caramel sauce over each frosted cupcake.
14. Step 14: Top each cupcake with half a chopped fun sized Snickers bar for a delicious finish.

Tips & Variations

• Use freshly brewed hot coffee rather than boiling water for a richer chocolate flavor in the cupcakes.
• Substitute smooth peanut butter with almond butter for a different nutty twist.
• Chill the frosting slightly before piping if it’s too soft to hold shape well.
• If you prefer a less sweet frosting, reduce the powdered sugar slightly.
• Add chopped nuts like peanuts or pecans on top for extra crunch.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for best texture. Leftover cupcakes can be frozen, wrapped individually, for up to 2 months. Thaw in the fridge overnight and bring to room temperature before frosting or serving. Reheat gently to revive softness if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes without coffee?

Yes, you can substitute the hot coffee with boiling water. The coffee enhances the chocolate flavor but is not essential.

What’s the best way to soften butter for the frosting?

Leave the butter out at room temperature for about an hour before making frosting. It should be soft but not melted to achieve a smooth, creamy texture.

Snickers Cupcakes Recipe

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Delicious and decadent Snickers Cupcakes featuring moist chocolate cupcakes topped with creamy peanut butter frosting, drizzled with homemade salted caramel sauce, and garnished with chopped Snickers bars for a perfect blend of chocolate, caramel, and peanut flavors.

• Author: Rita
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Caramel Sauce

• 3/4 cup granulated sugar (150 grams)
• 1/4 cup unsalted butter (56 grams), cut into cubes
• 6 tablespoons heavy cream (90 ml) (33-35% MF)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon coarse salt

Chocolate Cupcakes

• 1 cup all-purpose flour (125 grams)
• 1/2 cup cocoa powder (45 grams), sifted
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar (200 grams)
• 1/3 cup vegetable oil (80 ml)
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk (120 ml)
• 1/3 cup hot coffee (80 ml) (or boiling water)

Peanut Butter Frosting

• 3/4 cup unsalted butter (168 grams), softened to room temperature
• 1/2 cup smooth peanut butter (do not use natural or anything with oil separation)
• 2 to 2 1/2 cups powdered sugar (220 – 275 grams)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2–3 tablespoons cream (30–45 ml) (or milk)

Decorations

• 1/2 cup caramel sauce (120 ml), cooled
• 6 fun size Snickers bars, chopped in half

Instructions

1. Make Caramel Sauce: Add the sugar to a medium saucepan over medium heat. Stir gently until the sugar forms clumps and then melts into an amber liquid. Once smooth, add the butter cubes, stirring as they melt and bubble. Reduce heat to low. Carefully whisk in the heavy cream until the caramel is smooth and even. Remove from heat and whisk in vanilla extract and coarse salt. Let cool completely before use.
2. Prepare Chocolate Cupcakes: Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar. In another bowl, whisk together vegetable oil, egg, buttermilk, and vanilla extract until combined.
3. Combine Batter: Make a well in the center of the dry ingredients and pour the wet mixture into it. Gently whisk the batter until it is about 80-90% combined. Then, whisk in the hot coffee (or boiling water) until the batter is smooth and uniform.
4. Bake Cupcakes: Spoon the batter evenly into the lined muffin cups filling them about halfway to two-thirds full. Bake on the middle rack for 17-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for at least 10 minutes, then transfer to a wire rack to cool completely.
5. Make Peanut Butter Frosting: In a large bowl, beat the softened butter until smooth and creamy. Add peanut butter and beat until fully incorporated. Add 1 cup powdered sugar, vanilla extract, and salt, mixing on low speed at first. Gradually add the remaining powdered sugar in increments of about 1/2 cup, alternating with tablespoons of cream or milk until the frosting reaches the desired smooth, spreadable consistency.
6. Decorate the Cupcakes: Transfer frosting to a piping bag fitted with a 1M tip. Pipe frosting onto each cooled cupcake by drawing a circle around the edge and swirling upwards to create a decorative top. Drizzle each cupcake with cooled salted caramel sauce using a small piping or Ziploc bag with a round tip. Finish by placing half a fun-sized chopped Snickers bar on top of each cupcake as garnish.

Notes

• Use smooth peanut butter for the frosting to avoid oil separation and ensure creamy texture.
• Hot coffee enhances the chocolate flavor in the cupcakes but can be substituted with boiling water if preferred.
• Ensure caramel sauce is fully cooled before drizzling to prevent melting the frosting.
• Do not overfill cupcake liners to avoid overflowing during baking.
• Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

Keywords: Snickers cupcakes, chocolate cupcakes, peanut butter frosting, homemade caramel sauce, dessert, chocolate peanut butter, fun size Snickers, party cupcakes