Ultimate Snickers Cupcakes

Fluffy and moist chocolate cupcakes pretending to be Snickers bars.

chocolate cupcakes topped with peanut butter frosting, chopped Snickers candy bars, and salted caramel

chocolate cupcakes topped with peanut butter frosting, chopped Snickers candy bars, and salted caramel on a red plate

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?

2 images of peanut butter frosting in a glass bowl and piping peanut butter frosting onto chocolate cupcakes

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. 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.

And I know Snickers aren’t super peanut butter-y, but they have peanuts. And if there’s an excuse for peanut butter frosting, I’m doing it.

piping peanut butter frosting onto chocolate cupcakes

Glorious, glorious caramel comes next. You can make it from scratch or use store-bought. Chopped Snickers are the finishing touch. Without a doubt my favorite candy bar!

chocolate cupcakes topped with peanut butter frosting, chopped Snickers candy bars, and salted caramel

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chocolate cupcakes topped with peanut butter frosting, chopped Snickers candy bars, and salted caramel

Ultimate Snickers Cupcakes

  • Author: Sally
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 3 hours
  • Yield: 14 cupcakes
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American

Description

Here’s how to turn fan-favorite Snickers bars and homemade chocolate cupcakes into ultimate Snickers cupcakes!


Ingredients

Cupcakes

  • 1/2 cup (41g) unsweetened natural cocoa powder*
  • 3/4 cup (94g) all-purpose flour (spoon & leveled)
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature*
  • 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 pure vanilla extract
  • 1/2 cup (120ml) buttermilk*

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 pure vanilla extract
  • ¼ teaspoon salt
  • 1/2 cup store-bought or homemade caramel sauce*
  • 56 fun size Snickers bars, chopped

Instructions

  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.

Notes

  1. Make Ahead & Freezing Instructions: 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.
  2. As 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).
  3. Cocoa Powder: 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.
  4. Buttermilk: Buttermilk is required for this recipe. You can make your own DIY version of buttermilk if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1/2 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cupcakes won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
  5. Caramel Sauce: If using my homemade caramel sauce, 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.
  6. Special Tools (affiliate links): 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

Keywords: snickers cupcakes, cupcakes

22 Comments

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

  2. 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!

  3. 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 🙂

  4. 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! 

    1. 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?

  5. 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!

  6. 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)))

  7. Laura Sorenson says:

    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?

    1. 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!

  8. 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? 😉

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

  9. They taste just like snickers! The cake, frosting, caramel and snickers pieces add lots of different textures. Very flavorsome – a must try!

  10. I have made these twice now & they have become my husband’s #1 cupcake. I am not a big fan of chocolate but these are AMAZING I can’t get enough. Thank you for this ❤️❤️❤️❤️

  11. Megan Banfield says:

    Hi, sally!

    Can I cut this recipe in thirds? Will it be okay?

    1. Stephanie @ Sally's Baking Addiction says:

      Yes, you could!

  12. I made these today and they taste AMAZING. To be honest I’d be happy with a bucket full of that frosting and a spoon!

  13. Sophie Pettit says:

    I just made these snickers cupcakes and they turned out amazing! The recipe was very easy to follow and so much fun to make!

  14. If I want to freeze them already decorated, do I need to do anything special or just put them unwrapped in the freezer?

    1. Trina @ Sally's Baking Addiction says:

      Hi Katie! Cover tightly before freezing to keep the cupcakes from drying out.

      1. Thank you for your quick reply! So I shouldn’t pipe the frosting on then? Just bake the cupcakes, freeze then defrost and decorate when needed?

      2. Trina @ Sally's Baking Addiction says:

        Hi Katie! Either way is fine, frosted or unfrosted cupcakes can be frozen up to 2-3 months. We prefer to freeze the cupcakes unfrosted and decorate later, but you can freeze the whole cupcake in a pinch.

  15. Hey there madam,
    Been using recipes on your site for a while now, most notably the salted caramel one today and went a bit over the top so I made the apple pie slices and the snickers cupcakes…….sweet Jesus that frosting is like nothing else…..I had to beat the missus away with a stick so I could finish the cupcakes off.
    Thanks for another awesome recipe!

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