Ultimate Snickers Cupcakes Recipe

ByMaya Arden
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Introduction

These Ultimate Snickers Cupcakes combine rich chocolate cake with creamy peanut butter frosting, gooey caramel filling, and crunchy Snickers pieces for a truly indulgent treat. Perfect for chocolate and peanut butter lovers looking to impress at any gathering.

The image shows a close-up of a chocolate cupcake with three main layers. The bottom layer is a dark brown chocolate cake, wrapped in a ridged gray and white baking cup. On top of the cake is a smooth, light brown frosting dome. Drizzled over the frosting is a shiny caramel sauce dripping down the sides. Small pieces of a candy bar with chocolate and nuts sit on top of the caramel, adding texture. The cupcake sits on a white plate with a light brown, slightly scalloped edge, all placed on a white marbled surface. In the background, there are blurred cupcakes that look similar. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 cup (125g) all-purpose flour (spooned & leveled)
  • 1/2 cup (42g) unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup (75g/80ml) vegetable oil
  • 1 cup (200g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120g/ml) buttermilk, at room temperature
  • 1/2 cup (120g/ml) hot water or hot coffee (decaf is fine)
  • 5 tablespoons (71g) unsalted butter, softened to room temperature
  • 1 cup (250g) creamy peanut butter
  • 1 cup (120g) confectioners’ sugar
  • 1/3 cup (80g/ml) heavy cream
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup (145g) store-bought or homemade caramel sauce (cooled & thickened)
  • 5–6 fun-size Snickers bars, chopped

Instructions

  1. Step 1: Preheat the oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners. Since this recipe makes about 15 cupcakes, line an additional pan with 3 liners or plan to bake in batches.
  2. Step 2: In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. Step 3: In a large bowl, whisk together vegetable oil, sugar, egg, vanilla extract, and buttermilk until combined. Pour the dry ingredients into the wet mixture, then add hot water or coffee. Whisk until the batter is smooth; it will be thin.
  4. Step 4: Fill each cupcake liner about two-thirds full with batter to avoid overflow. You should have enough batter for 15 cupcakes.
  5. Step 5: Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
  6. Step 6: Let cupcakes cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Chill for 20–30 minutes if tops are sticky before assembling.
  7. Step 7: To make the frosting, beat softened butter on medium speed until smooth, about 1 minute. Add peanut butter and beat on medium-high until combined.
  8. Step 8: Add confectioners’ sugar, heavy cream, vanilla extract, and salt. Beat on low speed for 20 seconds, then increase to high and beat for 1 minute until fluffy.
  9. Step 9: Using a sharp knife, cut a 1-inch deep circle from the center of each cooled cupcake to create a pocket. Remove the cone-shaped piece and slice off its pointed end.
  10. Step 10: Spoon 1–2 teaspoons of cooled caramel sauce into each cupcake pocket. Press the cut cupcake piece back on top to close the cavity.
  11. Step 11: Pipe or spread the peanut butter frosting on each cupcake. Drizzle additional caramel sauce and sprinkle chopped Snickers bars on top.
  12. Step 12: Serve immediately or store covered in the refrigerator for up to 1 day. Bring to room temperature before serving.

Tips & Variations

  • Use hot coffee instead of water in the batter for a deeper chocolate flavor.
  • Chill cupcakes before filling to make carving easier and prevent crumbling.
  • Substitute regular caramel with salted caramel for an extra flavor dimension.
  • For a nut-free version, omit the peanut butter frosting and Snickers topping; try a classic chocolate buttercream instead.

Storage

Store cupcakes covered in the refrigerator for up to 3 days. To enjoy the best texture and flavor, bring them to room temperature before serving. Use a cupcake carrier if you need to transport or avoid crushing the frosting and toppings.

How to Serve

This image shows a close-up of a cupcake with three layers, placed on a white speckled plate with rustic edges on a white marbled surface. The bottom layer is dark, moist chocolate cake. The middle layer is gooey caramel dripping down the side. The top layer is light tan creamy frosting, shaped in a smooth mound. On top of the frosting are small pieces of chopped chocolate and nuts, with caramel sauce drizzled over everything. In the background, two more cupcakes with similar layers and toppings sit out of focus. A piece of cupcake wrapper and a small nut-topped chocolate piece lie on the white marbled surface near the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake and cool the cupcakes a day ahead. Store them in an airtight container in the refrigerator, and assemble the frosting and fillings just before serving for the freshest taste.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using.

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Ultimate Snickers Cupcakes Recipe

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★★★★★

4.6 from 89 reviews

These Ultimate Snickers Cupcakes combine moist chocolate cocoa cupcakes with a gooey salted caramel center, topped with creamy peanut butter frosting and chopped Snickers bars for a decadent treat perfect for any chocolate and caramel lover.

  • Author: Maya
  • Prep Time: 25 minutes
  • Cook Time: 22 minutes
  • Total Time: 47 minutes
  • Yield: 15 cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

Cupcakes

  • 1 cup (125g) all-purpose flour (spooned & leveled)
  • 1/2 cup (42g) unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup (75g/80ml) vegetable oil
  • 1 cup (200g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120g/ml) buttermilk, at room temperature
  • 1/2 cup (120g/ml) hot water or hot coffee

Peanut Butter Frosting

  • 5 Tablespoons (71g) unsalted butter, softened to room temperature
  • 1 cup (250g) creamy peanut butter
  • 1 cup (120g) confectioners’ sugar
  • 1/3 cup (80g/ml) heavy cream
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt

Filling and Topping

  • 1/2 cup (145g) store-bought or homemade caramel sauce (cooled & thickened)
  • 5–6 fun-size Snickers bars, chopped

Instructions

  1. Make the cupcakes: Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners, preparing a second pan for the extra 3 cupcakes since the recipe yields about 15.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt; set aside.
  3. Combine wet ingredients: In a large bowl, whisk the vegetable oil, sugar, egg, vanilla extract, and buttermilk until combined.
  4. Mingle wet and dry: Pour the dry ingredients into the wet mixture, then add the hot water or coffee and whisk until fully combined; the batter will be thin.
  5. Fill cupcake liners: Pour the batter into the cupcake liners, filling each about two-thirds full to prevent overflow. You should have enough for 15 cupcakes.
  6. Bake: Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool cupcakes: Allow cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Chill in the refrigerator for 20-30 minutes if tops are sticky.
  8. Make the frosting: Beat softened butter for 1 minute until smooth using a mixer fitted with a paddle attachment. Add peanut butter and beat until combined, then add confectioners’ sugar, heavy cream, vanilla, and salt. Beat on low 20 seconds, then high for 1 minute until fluffy.
  9. Prepare filling: Using a sharp knife, cut a 1-inch deep circle in the center of each cooled cupcake to create a pocket. Remove the cone-shaped piece, trimming the pointed end off.
  10. Fill cupcakes: Spoon 1-2 teaspoons of cooled caramel sauce into each pocket, then replace the trimmed cupcake piece on top, gently pressing to seal.
  11. Frost cupcakes: Pipe or spread the peanut butter frosting on each cupcake using a round piping tip or spatula.
  12. Top and serve: Drizzle additional caramel sauce on top and sprinkle with chopped Snickers bars. Serve immediately, or refrigerate covered for up to 1 day. Bring to room temperature before serving.
  13. Store leftovers: Keep leftover cupcakes refrigerated for up to 3 days, preferably in a cupcake carrier to maintain decoration integrity.

Notes

  • Ensure cupcakes are completely cooled and slightly chilled before filling to prevent melting the caramel.
  • Use hot coffee instead of water to enhance the chocolate flavor in the cupcakes.
  • For thicker caramel sauce, allow it to cool and thicken before filling.
  • Use a sharp knife to neatly carve cupcake centers to maintain structural integrity.
  • Peanut butter frosting can be adjusted for thickness by varying the heavy cream amount slightly.
  • If storing overnight, allow cupcakes to come to room temperature before serving for best texture and flavor.

Keywords: Snickers cupcakes, peanut butter frosting, caramel filled cupcakes, chocolate cupcakes, dessert, holiday treats

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