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Ultimate Snickers Cupcakes Recipe

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4.1 from 10 reviews

Ultimate Snickers Cupcakes combine rich chocolate cupcakes with creamy peanut butter frosting, a gooey salted caramel center, and chopped Snickers bars for an indulgent treat that’s perfect for any celebration or sweet craving.

Ingredients

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 (decaf is fine)

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

Fillings and Garnishes

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

Instructions

  1. Preheat and prepare pans: Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners and prepare a second pan or bake in batches to accommodate 15 cupcakes total.
  2. Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. Prepare wet ingredients and combine: In a large bowl with a pour spout, whisk together vegetable oil, granulated sugar, egg, vanilla extract, and buttermilk until smooth. Gradually add the dry ingredients, then stir in the hot coffee or water. Whisk until the batter is fully combined and has a thin consistency.
  4. Fill cupcake liners: Pour or spoon the batter into the prepared cupcake liners, filling each about two-thirds full to prevent overflow.
  5. Bake cupcakes: Bake for 20–22 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool in pans for 10 minutes.
  6. Cool completely: Transfer cupcakes to a wire rack to cool fully. For sticky tops, chill in the refrigerator for 20–30 minutes before filling.
  7. Make peanut butter frosting: Using a mixer with paddle attachment, beat softened butter on medium speed until smooth. Add peanut butter and beat on medium-high until thoroughly combined. Add confectioners’ sugar, heavy cream, vanilla extract, and salt. Beat on low to combine, then high for 1 minute to achieve fluffy frosting.
  8. Fill cupcakes with caramel: 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, spoon 1–2 teaspoons of cooled, thickened caramel sauce into the pocket, then trim the cone’s pointed end and press it back on top to seal the filling.
  9. Frost cupcakes: Generously frost each filled cupcake with the peanut butter frosting using a spatula or piping bag.
  10. Top with Snickers: Sprinkle chopped fun-size Snickers bars over the frosting as a delicious garnish before serving.

Notes

  • Make sure cupcakes are completely cooled and chilled if necessary before filling to prevent melting the caramel or crushing the cake.
  • You can substitute hot coffee for water to enhance the chocolate flavor.
  • Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
  • For homemade caramel sauce, ensure it is cooled and thickened before filling cupcakes to avoid sogginess.
  • If desired, garnish with extra chopped peanuts or drizzle additional caramel on top for a more decadent presentation.

Find it online: https://recipesbyliza.com/ultimate-snickers-cupcakes-recipe/