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 chocolate cupcakes before for you. 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.

Ingredients:

Cupcakes

  • 1/2 cup (42g) unsweetened natural cocoa powder1
  • 3/4 cup (95g) all-purpose flour (spoon & leveled)
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large 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

Topping

  • 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

Directions:

  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.

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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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

SHOP THE RECIPE

Here are some items I used to make today’s recipe.

KitchenAid Stand Mixer | KitchenAid Hand Mixer | Colorful Mixing Bowls | Rainbow Whisk | Unsweetened Cocoa Powder | Cupcake Liners | Cupcake Pan | Frosting Bags | Wilton #12 Round Frosting Tip | Snickers Bars

So about those caramel snickers bars

Caramel Snickers 7 Layer Bars

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

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

91 Comments

Comments

  1. Amy @ Thoroughly Nourished Life on September 4, 2015 at 12:04 am

    My Mum is never without a packet of fun-size snickers bars in the freezer! As a kid I thought that was weird, as a grown woman, I now understand. Also, I need to make these for my Mum because she is one of my biggest supporters, a lover of peanut butter and caramel, and well, like the coolest Mum I know.
    Thanks for this recipe Sally, she’s going to love it!

  2. Kayle (The Cooking Actress) on September 4, 2015 at 12:12 pm

    ooooh these are the perfect cupcakes! that frosting is so heavenly! pinninghhh

  3. Jenny on September 4, 2015 at 1:24 pm

    The way you frost with the 12 tip looks amazing! How do you do that looking technique? !
    Jenny

    • Sally on September 4, 2015 at 1:45 pm

      Thanks Jenny! I put the tip in the very center of the cupcake, while holding the piping bag straight up, and I slowly lift it straight up as I squeeze. Takes a few tries when you first begin, but it creates a beautiful little dome shape.

  4. Ricky on September 5, 2015 at 6:35 am

    I’m a sucker for anything caramel, and this is no exception. I need to stop drooling over these pictures

  5. Angie on September 5, 2015 at 5:11 pm

    I made these for my sister’s birthday and they were AMAZING! 

  6. Apple cake recipe on September 6, 2015 at 3:31 pm

    Yummy! I could eat a whole tray of those cupakes right now.

  7. Jenn on September 6, 2015 at 10:13 pm

    I absolutely LOVE LOVE LOVE that you also have grams and Celsius on your recipes! It makes it so much easier for those of us that don’t live in the US! And I cannot wait to try these cupcakes – I love Snickers and these look so amazing (just like the rest of your recipes)

    • Sally on September 7, 2015 at 7:18 am

      SO happy it’s helpful! Let me know when you give these snickers cupcakes a try!

  8. Emma on September 7, 2015 at 7:26 pm

    Woweeeee! I absolutely must try these they look uh-mazing! Love everything on your blog, and the cups to grams conversions are super helpful! 🙂
    Emma x 

     emmasenclosure | baking & beauty blog

  9. Najia on September 9, 2015 at 7:17 am

    Hello!, this recipe will fill 2 9inch cake pans or just 1 with cupcakes on the side?

    Thanks so much!!

    • Sally on September 9, 2015 at 7:32 am

      Just one. It will make a single layer cake.

  10. Laura @ Laura's Culinary Adventures on September 9, 2015 at 7:44 am

    I need to build up some more fat reserves for the cold winter 🙂 . Looks super yummy!

  11. Najia on September 10, 2015 at 12:53 pm

    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?

    • Sally on September 10, 2015 at 7:14 pm

      Not much, really! Lots of the same ingredients just scaled down to make the right amount and get the perfect cupcake texture.

  12. Angela on September 13, 2015 at 7:40 pm

    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!

  13. Kid on September 14, 2015 at 12:36 pm

    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!

  14. Silvana on September 15, 2015 at 11:25 am

    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.

    • Silvana on September 16, 2015 at 12:38 pm

      I meant 2/3 cup from the marbled cupcakes recipe. Thanks!

  15. Beth on September 15, 2015 at 2:26 pm

    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!

  16. Marie on September 21, 2015 at 3:55 am

    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 🙂

  17. Monica on December 15, 2015 at 7:56 pm

    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! 

    • Sally on December 15, 2015 at 8:12 pm

      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?

  18. mitzki on December 26, 2015 at 8:29 am

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

    • Sally on December 26, 2015 at 9:51 am

      That would be fine.

  19. Jaimi on February 24, 2016 at 8:41 pm

    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!

  20. Jo on April 20, 2016 at 10:58 am

    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?

    • Sally on April 20, 2016 at 4:44 pm

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

      • Jo on April 20, 2016 at 8:53 pm

        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!



  21. lisa on May 25, 2016 at 8:36 pm

    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.  

    • Sally on May 26, 2016 at 8:18 am

      Yep, they’re essentially the same thing 🙂

  22. Brizzie on June 19, 2016 at 12:21 am

    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? 

    ❤️❤️❤️Brizzie 

    • Alissa on January 27, 2017 at 5:38 am

      Not a professional like Sally but you might have over mixed the batter. 

  23. Jenny on August 20, 2016 at 10:18 am

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

    • Sally on August 21, 2016 at 5:51 pm

      That’s exactly how I do it. Begin squeezing and slowly pull it up.

  24. Angela on October 10, 2016 at 12:29 pm

    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? 🙂

    • Sally on October 11, 2016 at 9:34 am

      I would simply make 2 batches so you have 28 cupcakes. 😉 Sounds so cute!

  25. Amabel on November 7, 2016 at 9:00 pm

    Hi Sally

    This recipe looks amazing. I have a really quick question about the frosting. Is the frosting strong email to mask a 4 layered chocolate cake (semi-naked)? I am hoping to also put a caramel/chocolate drizzle on the cake. I was wondering if the frosting is strong enough once cooled on the cake. Wasn’t sure if I applied drizzle whether the frosting would smear/drag.

    Thank you!

    • Sally on November 8, 2016 at 8:14 am

      Definitely strong enough. I would let it semi-dry out before topping with caramel or chocolate. So let it sit out for a few hours before garnishing with either.

      • Amabel on November 8, 2016 at 4:49 pm

        Thanks so much Sally. That is super helpful 🙂 I’m going to give it a go this weekend. Cheers!



  26. Yvonne on November 9, 2016 at 7:21 am

    Anyone in doubt of this recipe, go ahead and try it!  I can bake cakes but had never been good with cupcakes. I baked this for my husband’s birthday today and it tastes reeeeeaaallly good.  The cupcakes came off from the linens smoothly, which never happened to all my other cupcakes. 

    Thank you so much for this recipe :0)))

    • Sally on November 9, 2016 at 12:20 pm

      Yvonne, so happy that you achieved cupcake success!! 🙂 And happy birthday to your husband!

  27. Briana on February 13, 2017 at 12:01 pm

    Hey sally!!! Love your blog and recipes!! I was wondering if I could put a mini snickers in the middle or would that mess things up????

    P.s. cant wait for your new book! Love all the IG updates. The recipes look delicious

    • cellest on June 15, 2018 at 6:35 pm

      it would probably mess it up

  28. Laura Sorenson on May 27, 2017 at 10:47 am

    I’ve made these cupcakes twice and they are so delicious! I have had a problem with the the tops of the cupcakes caving in and pulling away from the cupcake liner after they have cooled. Any ideas on what is causing this?

    • Sally on May 28, 2017 at 6:25 pm

      Hi Laura! They could be underbaked OR there is too much cupcake batter going into each liner. Scale back on the batter and try baking an extra minute. Enjoy!

  29. Jocelyn S. on December 11, 2017 at 3:27 pm

    Would it work to place a fun size snickers inside the cupcake batter and bake it that way? I’m planning to make these for my brother since he’ll be home for the first time in a few years this weekend & Snickers are his favorite candy. I’ve seen other recipes that add the candy bar in the cupcake, but like your cupcakes the best. Would doing this ruin the integrity of the cupcake? 😉

    • Sally on December 12, 2017 at 6:53 am

      I think that should be just fine. I’d chop the Snickers up very small.

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