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

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

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. 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.

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. Chopped Snickers are the finishing touch. Without a doubt my favorite candy bar!

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

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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 (42g) unsweetened natural cocoa powder*
  • 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 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

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

93 Comments

  1. Looks amazing! I love all your recipes– hopefully I can make some money here soon to buy your book! 🙂

  2. Heather (Delicious Not Gorgeous) says:

    that pb frosting- could probably just spoon that up alone! 

  3. Mahdiya -Madz's Kitchen- says:

    Yummy cupcakes! Just a Q, i am curious why would you freeze your snickers bars?

    1. For taste! They’re incredibly good when frozen. Try it.

      1. Neeli @ Neeli's Unique Creations says:

        Years ago, I microwaved a Snickers candy bar for a few seconds and it was so good. But, I’ve never tried it frozen. That used to be my favorite candy bar when I was a kid.

      2. OMG. I need to try that.

  4. Aaarrghhhhhh! That’s a good scream by the way. A ohmygodiwantthose scream. I made some Snickers muffins last year that I haven’t got round to editing the photos for to post about but these cupcakes put them to shame!

  5. Such beautiful pictures, Sally! I love your caramel waterfalls 😉 Your cupcakes always inspire me to make a batch, even though I’m not very good at frosting them all attractively, haha 🙂

  6. All of my favorite things just got combined into one cupcake! Aaaah. I think I’m on sensory overload. It’s very hard to be breezy and pretend, “Hey, it’s just a cupcake,” when it’s NOT just a cupcake. It’s life-changing!

  7. Looks INCREDIBLE. Too bad I’m allergic to peanuts but still looks so good. 

  8. Linda @ Today She Loves says:

    If I wasn’t going on vacation TODAY, these will be on my list! I love snickers AND twix and these cupcakes do the trick. Love how the caramel drips off, mmm. 

  9. I make Snickers cupcakes a LOT (though not to this exact recipe 😉 ). My colleagues just about inhale them! I prefer filling them with caramel, to get the true Snickery feeling 🙂 I will defo adopt the chopped Snickers on top, that sounds great!

    1. DEFINITELY filling with caramel next time.

      1. Could we fill these with a caramel we buy in a jar? Or is that too runny? Because homemade caramel is usually a little thicker! 

      2. I think that should be just fine!

  10. Catherine Smith says:

    Sally – You must trademark the phrase “Snickers-esque”. So cute!!

  11. Leah @ Grain Changer says:

    “Actually if there’s an excuse for peanut butter anything, I’m doing it.” <– AMEN!!!!

    These look DANGEROUSLY good, Sally! I will happily kiss my bikini goodbye in favor of one of these bad boys (and THAT is saying something….]

  12. oh god… that looks so good!!!! peanut butter, caremal, chocolate, snicker pieces,  just heavenly!!! can I request a mint version of it? I love mint ^_^

  13. They look incredible! Snicker’s are my second favorite candy bar (Mars is the 1st, but they don’t really sell them in the U.S. anymore). 

  14. I love snickers bars and I love cupcakes – this recipe sounds amazing! Thanks.
    x M.
    http://nevermindnm.blogspot.com/

  15. I can tell these are going to be my new favourite cupcake — they’ve got everything I love, chocolate, peanut butter, caramel, SUGAR… Great segway into Fall, Sally 🙂

  16. Senika @ Foodie Blog Stalker says:

    Amen to the end of bikini season! And an even bigger AMEN to these amazingly decadent snickers cupcakes! That caramel sauce is my definition of pure beauty.

  17. these look UNREAL- I have to try this out ASAP!!!

  18. Mary Ann | The Beach House Kitchen says:

    Chocolate, peanut butter and snickers = HEAVEN!! Love these Sally!

  19. Megan @ Pastry School Dropout says:

    These sound delicious! Although I have to say, what I like best about Snickers is their texture. I might try these with chopped peanuts added to the filling. Mmmm..

  20. Eve @ Baking the Day says:

    Wow Sally, these are so over the top and delicious! I love the gorgeous topping of the caramel sauce and chopped snickers, with a bit of imagination, it could look like an ice-cream sundae, pinned!

  21. Nicole @ Young, Broke and Hungry says:

    I have a serious hankering for cupcakes now! Jesus, that caramel drizzle is killing me.

  22. What does it mean to be good at picking crabs? (TWSS) Do you get to choose the crabs you get steamed or do you mean the good ones up for grabs??? I don’t know if I choose bad crabs or not!!!

    1. Haha I mean like picking meat from the crabs to eat. I’m not that great at it. Kevin does it sooo fast. Skills.

      1. You’re a blonde, but I believe we must switch hair colors. I cannot believe I just said that. HAHAHAHA. wow. Just wow.

      2. Haha Laur. If you’ve never lived in Maryland or aren’t seasoned in the crab picking world, it’s confusing!

  23. I think these would be perfect along with my kale salad. It’s all about moderation right!?! These look fantastic! When I make these (hopefully soon) I will fill them with your homemade caramel sauce. My stomach is growling just thinking about it. Thanks for another fab recipe! PS I hope you consider making your way down to FL on your book tour. 

    1. I wish I could make it to FL! Too much for right now. Maybe with the next book tour? Thanks Julia– oh and kale salad is encouraged as an appetizer for these. Obviously.

  24. Neeli @ Neeli's Unique Creations says:

    Dang Sally, I wish you were coming to Michigan for your book tour. That peanut butter frosting is the creamiest I’ve ever seen. I love peanut butter and this frosting looks so good!

  25. Dorothy @ Crazy for Crust says:

    Oh Sally!! These are the best cupcakes ever. Bring on the sweat pants!!

  26. Yesssss! These cupcakes look dreamy! Everything I love in life in one caramel-y snickers loaded cupcakes :). And thank goodness bikini season is over lol.

  27. Hi Sally,

    I just wanted to let you know, that i am very happy to have found you and your foodblog! You have amazing recipes, tried your red velvet cake and WE loved it!!!!!!!
    I live in Europe, and I like the fact that you also state everything in gramms , so easy to follow then :):). You also know how to write and this keeps me interested, and you sometimes make me laugh after a hard day of labour. May God bless you and keep on doing what you do 🙂 thank you xoxox Sam

    1. Thank you so much Sam!

  28. Shelby http://bellabakes.net says:

    Oh my gosh sally these look like heaven! Your pictures are truly lovely as well. 🙂

  29. Monica @ Mocha and Moccasins says:

    I may have just drooled all over my keyboard… buh-bye bikini is so right!

  30. As always Sally, your beautiful pictures just scream “you have to try these!”. We are actually having a very warm spell of weather here in Northern Michigan (and very welcome after a mostly cool summer) so I will print and save this recipe to try once it is cool enough to turn the stove on. I know my husband will be crazy for these! I also like Liessa’s idea of filling with the caramel sauce. 🙂

    1. Stay cool, Misha! 

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