Go Back
Easy Snickers Cupcakes Recipe

Easy Snickers Cupcakes Recipe

Moist chocolate cupcakes packed with caramel-peanut candy bar pieces, topped with fluffy peanut butter frosting and a caramel drizzle.
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 25 minutes
Cook Time: 18 minutes
Total Time: 43 minutes
Servings: 12

Ingredients
 

Chocolate Cupcakes

  • 1.25 cup all-purpose flour
  • 1 cup granulated sugar
  • 0.33 cup unsweetened cocoa powder natural or Dutch-process both work
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine salt
  • 0.5 cup buttermilk room temperature
  • 0.33 cup vegetable oil
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 0.33 cup hot brewed coffee or hot water
  • 0.75 cup chopped chocolate-caramel peanut candy bars finely chopped for folding into batter

Peanut Butter Frosting

  • 0.75 cup creamy peanut butter
  • 0.5 cup unsalted butter, softened
  • 2.25 cup powdered sugar sifted for smoothness
  • 0.75 tsp vanilla extract
  • 2 tbsp milk or heavy cream more as needed for consistency
  • 0.13 tsp fine salt

Toppings

  • 0.25 cup thick caramel sauce for drizzling
  • 0.25 cup salted roasted peanuts, chopped
  • 0.5 cup chopped chocolate-caramel peanut candy bars for garnish

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
  • Whisk flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl.
  • Whisk buttermilk, oil, eggs, and vanilla in a separate bowl until smooth.
  • Pour the wet mixture into the dry ingredients. Stir just until combined.
  • Stream in hot coffee and mix until the batter is silky and pourable.
  • Divide batter among liners, about two-thirds full. Sprinkle in chopped candy and gently push under the surface.
  • Bake 17–19 minutes, until a tester comes out clean. Cool in the pan 5 minutes, then fully on a rack.
  • Beat butter and peanut butter on medium-high until fluffy, about 2 minutes.
  • Add powdered sugar, vanilla, and salt. Beat on low, then add milk to reach a creamy piping consistency.
  • Pipe or spread frosting on cooled cupcakes. Drizzle with caramel and finish with peanuts and more chopped candy.

Notes

Try a gooey center: core each cupcake and spoon in a little caramel before frosting. Or swap the drizzle for a quick chocolate ganache. Store cupcakes covered at room temperature for 1 day, or refrigerate up to 4 days; bring to room temp before serving.
This recipe is an original creation inspired by classic Easy Snickers Cupcakes Recipe flavors. All ingredient ratios and instructions are independently developed.