Ultimate Snickers Cupcakes

Fluffy and moist chocolate cupcakes pretending to be Snickers bars.

Ultimate Snickers Cupcakes-- grab the ridiculously awesome cupcake recipe on sallysbakingaddiction.com

Since bikini season is pretty much over, I decided to bake something anti-bikini. Bring on the sweatpants and oversized sweaters, puh-lease.

Ok, that’s a total lie. I actually made these cupcakes last month but I knew you might be troubled with the temptation while trying to look your swimsuit best. So, I’m actually doing you a favor by sharing this completely ridiculous recipe with you today. A cupcake favor, if you will.

Ultimate Snickers Cupcakes for the ultimate Snickers candy bar lover! Grab the recipe on sallysbakingaddiction.com

In true Sally fashion, here’s something totally unrelated to both snickers and cupcakes. Kevin and I celebrated this moment with a little Maryland style crab feast last week– I shared it in my photography section. Our smorgasbord was complete with crabs, old bay mac & cheese, cornbread served with buttermilk yogurt, ice cold brews, and bottomless corn on the cob. Have I ever told you how good Kevin is at picking crabs?? His talent is absurd and I’m obviously horrible at it. Are you good at picking crabs? My skills definitely remain in the cupcake world.

Now that I lost your attention, let’s discuss what makes these cupcakes ultimate:

  • From-scratch chocolate cupcakes
  • Creamy, rich peanut butter frosting
  • Homemade caramel sauce
  • Chopped Snickers bars

Are those not the 4 most incredible bullet points you’ve ever read?

Peanut Butter Frosting

So, I’ve made these actual chocolate cupcakes before. Not in a snickers-esque way, but a more classic variety. Here they are with vanilla frosting and sprinkles, and again with raspberry frosting. I love these chocolate cupcakes so much because their flavor is spot on. They actually taste like chocolate, where some chocolate cupcakes I’ve tried are lacking in the flavor department. I knooooow you know what I mean.

Cocoa powder tends to dry cupcakes and cakes out, so I make up for it every way I can. Buttermilk, eggs, oil, and a touch of brown sugar leave the cupcakes super-moist. Quite the line-up of moist-makers, am I right? Don’t leave any of them out!

And the frosting. Ahh! So good, I could (just did) scream. I usually use it to frost these brownie cupcakes or an actual pan of brownies. But the pairing with chocolate cupcakes is an obvious win. What I love most about this frosting is that it’s prominently peanut butter. Not butter and sugar with a little peanut butter flavor. Just all mostly peanut butter. 

I know Snickers aren’t super peanut butter-y, but they have peanuts sooo… it makes sense. And if there’s an excuse for peanut butter frosting, I’m doing it. Actually if there’s an excuse for peanut butter anything, I’m doing it. (Truffles.)

Ultimate Snickers Cupcakes for the ultimate Snickers candy bar lover! Grab the recipe on sallysbakingaddiction.com

Glorious, glorious caramel comes next. You can make it from scratch or use store-bought. Pick your poison. Or whatever. You know. Let the sweet caramel drip right off that cupcake!

Chopped Snickers are the finishing touch. Without a doubt my favorite candy bar! Have you ever tried freezing your snickers bars? Incredible. Or better yet– making your own 7 layer snickers bars? –> Those should be illegal.

Ultimate Snickers Cupcakes for the ultimate Snickers candy bar lover! Grab the recipe on sallysbakingaddiction.com

Candy. Bar. Bliss. Buhbye bikini.

PS: Here are my upcoming book tour dates. We are working on adding more stops, so check back for definite additions!

Ultimate Snickers Cupcakes

Goodbye diet.



  • 1/2 cup (42g) unsweetened natural cocoa powder1
  • 3/4 cup (95g) all-purpose flour (measured correctly)
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large Eggland's Best eggs, at room temperature2
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1/3 cup (80ml) vegetable oil (melted coconut oil works too)
  • 2 teaspoons vanilla extract
  • 1/2 cup (120ml) buttermilk3


  • 5 Tablespoons (75g) unsalted butter, softened to room temperature
  • 1 cup (250g) creamy peanut butter
  • 1 cup (120g) confectioners' sugar
  • 1/3 cup (80ml) heavy cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1/2 cup store-bought or homemade caramel sauce4
  • 5-6 fun size Snickers bars, chopped


  1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
  2. Make the cupcakes: In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently stir - about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter won't be very thick.
  3. Pour/spoon the batter into the liners - fill only halfway to avoid spilling over the sides. Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 10 minutes, same oven temperature. Allow to cool completely before frosting.
  4. Make the frosting: Using a handheld or stand mixer fitted with a whisk attachment, beat the softened butter on medium speed for 1 minute until completely smooth and creamy. Add the peanut butter and beat on medium-high speed until the two are combined. Add the confectioners' sugar, cream, vanilla extract, and salt. Beat on low speed for about 20 seconds, then gradually increase to high speed. Beat on high for 1 minute.
  5. Frost cooled cupcakes. I used a Wilton #12 round tip. Top with caramel sauce and chopped Snickers.
  6. Make ahead tip: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Decorate/assemble cupcakes immediately before serving. Leftover cupcakes keep well covered tightly at room temperature or in the refrigerator for 3 days. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.

Recipe Notes:

To Turn Into a Cake: Use a 9 inch cake pan. Fill only halfway – there will be extra batter to make some cupcakes. I am unsure of the exact bake time for the cake. Around the 30 minute mark at 350°F (177°C).

  1. Do not use dutch-process cocoa. Dutch-process is treated with an alkali to neutralize its acids and therefore will not react with the alkaline baking soda in the batter. Natural unsweetened is paired with the brown sugar and buttermilk to react with baking soda and maintain the proper balance of acid and alkaline as the cupcakes bake.
  2. Room temperature eggs are required for the cupcakes. To bring eggs to room temperature quickly, put them in a glass of warm water for 5-10 minutes.
  3. Buttermilk is required for this recipe. If you do not have buttermilk, make your own by mixing 1 teaspoon white vinegar or lemon juice with 1/2 cup milk. Stir and let sit for 5 minutes.
  4. If using my homemade caramel sauce, please keep in mind this is a salted caramel. For a sweeter caramel, reduce salt to 1/2 teaspoon. You can make the caramel sauce in advance-- see make ahead tip in the caramel recipe.

Adapted from Death by Chocolate Cupcakes

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So about those caramel snickers bars

Caramel Snickers 7 Layer Bars

Eggland’s Best provided me with eggs to bring you this cupcake recipe.

The ULTIMATE cupcake! Snickers style. Grab the recipe on sallysbakingaddiction.com
The ULTIMATE cupcake recipe! Learn how to make these Snickers Cupcakes on sallysbakingaddiction.com


  1. Hey!, I am definitely gonna try this recipe, I looooooove snickers!!!. I see that you also have a triple choc cake recipe, what is the difference in cake between the triple choc cake and this snickers choc cupcake recipe?

  2. I made these (with your caramel sauce) over the weekend for a family dinner and they were a hit!  The frosting is definitely the best part.  I wish I had more leftover in the bowl for licking!

  3. I made this for my cousin’s birthday today, I changed the recipe around a bit because I used butter instead of veggie oil and added the snickers in the middle when the cupcakes were cooling. it turned out ok BUT the frosting I followed to the letter and my god was it TO DIE FOR!!!! this is my new go to recipe, peanut butter madness FTW 😀

    thank you for this recipe Sally, the kids loved it!

  4. Dear Sally, can I use a measurement cup (those for liquids) to measure the 3/4 cup of flour?  My measurement cup set only have 1, 1/2 and 1/4 and I don’t have scale yet to weight. Thanks.

  5. I just made these yummy looking cupcakes for my best friend’s Birthday dinner. They were a huge hit! The recipe is easy to follow, and the frosting made just the right amount – I had 15 generously frosted cupcakes and just enough for a big spoonful to lick afterwards! PERFECT!

    I mixed up my mini candy bars with some snickers and some milkey ways – they were all gone before the night was over. Thanks for the great ideas and pictures!

  6. Yum yum yum! I made this into a two layer cake (2x 7 inch pans), and it was perfect! Used crunchy peanut butter and topped the cake with chopped chocolate and salted peanuts. I plan to double the recipe and serve it as desert at a dinner party coming up soon 🙂

  7. Hi Sally! I Am a HUGE fan! I started baking this summer and only use your recipes, I am yet to make one that hasn’t been fantastic!  For this recipe you note “peanut butter” but there are so many varieties out there… Sweetened, salted, no salt, etc. is there a certain type of peanut butter that I should be using?  Thanks again! 

    • Thanks Monica!

      I prefer to use commercial style peanut butter in the frosting for the best taste and texture, so a sweetened version like Jif or Skippy. Does that help?

  8. Hi! Can I substitute canola oil for vegetable oil? Thanks

  9. I used the cake and frosting recipes to make cake ball filling! I drizzled the cake balls with the homemade caramel. They were fantastic! Thank you!

  10. Can I reduce the sugar for a less sweet version without altering the structure of the cupcake? How much is a safe amount to reduce?

    • I’d say you can go down to 1/2 cup total sugar. So, reduce each by half.

      • Thank you for your reply.
         I wanna say that I absolutely adore your site and your cake recipes are my go-to recipes now! Keep up the good work Sally!

  11. Hi these cupcakes looks amazing and I was going to make them for work and I was wondering if I can use heavy whipping cream? I could only find heavy whipping cream at the store.  

  12. Hey Sally. I made these for Father’s Day, and my batter was thick and my cupcake papers were more than 1/2 way full. I followed the recipe and it came out like this. Any suggestions? 


  13. To frost these ….did you just apply pressure and pull up?? I love how these look.

  14. Hey girl! So I am planning to make these for a Halloween party I’m hosting this year. I have a cupcake holder shaped like a haunted house and super cute cake toppers/ wrappers to use. SO EXCITED!!!!!!!! I do have a question– I see your recipe makes 14. My holder has spots for 24… do you have any recommendations on how to adjust this to bake 24? If worse comes to worse, I’ll have 4 extra cupcakes and wouldn’t THAT just be a tragedy? 🙂

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