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Snickers Cupcakes

Fudgy chocolate cupcakes, creamy peanut butter frosting and a drizzle of caramel - these Snickers cupcakes have everything you love about the classic candy bar! Then top them with a chunk of Snickers, and these cupcakes are truly next level delicious. 
Prep Time45 minutes
Cook Time20 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: Snickers Bar Cupcakes, Snickers Cupcakes
Servings: 12 cupcakes
Author: Fiona Dowling

Equipment

  • 12-cavity muffin pan

Ingredients

Caramel Sauce (or use store bought)

  • 3/4 cup granulated sugar (150 grams)
  • 1/4 cup unsalted butter (56 grams) cut into cubes
  • 6 tablespoons heavy cream (90 ml) 33-35% MF
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon coarse salt

Chocolate Cupcakes

  • 1 cup all-purpose flour (125 grams)
  • 1/2 cup cocoa powder (45 grams) sifted
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup granulated sugar (200 grams)
  • 1/3 cup vegetable oil (80 ml)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk (120 ml)
  • 1/3 cup hot coffee (80 ml) or boiling water

Peanut Butter Frosting

  • 3/4 cup unsalted butter (168 grams) softened to room temperature
  • 1/2 cup smooth peanut butter do not use natural or anything where the oil sits on top
  • 2 - 2 1/2 cups powdered sugar (220 - 275 grams)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2-3 tablespoons cream (30-45 ml) or milk

To Decorate

  • 1/2 cup caramel sauce (120 ml)
  • 6 fun size Snickers bars chopped in half

Instructions

Caramel Sauce (if making your own)

  • Add the sugar to a medium sauce pan over medium heat.
  • Begin stirring gently. The sugar will first form clumps and then melt into an amber liquid.
  • Once the sugar is an amber liquid without any clumps, add in the butter. Stir together as the butter melts and bubbles. Turn down the burner to a low temperature.
  • Then carefully whisk in the cream until the caramel is an even consistency.
  • Remove from the heat and whisk in the vanilla and salt. Cool fully.

Chocolate Cupcakes

  • Preheat the oven to 350F (180C). Line a 12-cavity muffin tin with muffin papers.
  • In a large bowl, whisk together the flour, cocoa, baking powder, baking soda, salt and sugar.
  • In a separate bowl, whisk together the oil, egg, milk and vanilla extract.
  • Make a well in the middle of the dry ingredients and pour the wet ingredients into the well. Whisk the mixture together.
  • Once the batter looks about 80-90% combined, whisk in the hot coffee/boiling water until the batter is an even consistency.
  • Spoon the cupcake batter into the prepared muffin tin, filling each muffin paper about 1/2 to 2/3 full. If you only end up with 9 or 10 cupcakes, then your liners are too full.
  • Bake in the middle of the preheated oven for 17-20 minutes, or until an inserted toothpick comes out clean.
  • Cool in the pan for at least 10 minutes, then transfer to a cooling rack to continue cooling.

Peanut Butter Frosting

  • In a large bowl, beat the butter until smooth and creamy.
  • Beat in the peanut butter until combined.
  • Add in 1 cup powdered sugar and the vanilla and salt. Start with the mixer on a low speed and gradually mix in the ingredients.
  • Beat in the rest of the powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon of cream/milk until the desired consistency is reached.

To Decorate

  • Transfer the frosting to a piping bag - I used a 1M tip.
  • Frost the cupcakes starting by drawing a circle around the edge with the piping bag, then swirling up.
  • Add the cooled salted caramel so a small Ziploc bag or piping bag with a small round tip. Drizzle on top of each cupcake.
  • Place half a fun sized Snickers bar on top of each cupcake.

Notes

  1. Caramel Sauce: Feel free to make your own or use store bought. With the recipe provided, you will likely have some leftover. 
  2. Storage: Store frosted cupcakes in an airtight container at room temperature for up to 8 hours, or in the fridge for up to 3 days. If cupcakes have been in the fridge, let them sit on the counter at room temperature for about 30 minutes before enjoying.
  3. Nutrition: Details provided are an estimate only and based on 1 cupcake with frosting, caramel and 1/2 a fun-sized Snickers bar. It is an estimate only. 

Nutrition

Calories: 470kcal | Carbohydrates: 60g | Protein: 5g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 312mg | Potassium: 176mg | Fiber: 2g | Sugar: 48g | Vitamin A: 439IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 1mg