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Snickers Cupcakes

These Snickers cupcakes are moist, filled with peanut caramel, and topped with the most delicious peanut butter buttercream! They taste just like our favorite candy bar!!

image of a snickers cupcake that's been decorated with peanut butter buttercream and caramel and chocolate ganache

How to Make These Snickers Cupcakes

Let’s walk through each step of this Snickers cupcake recipe to make sure it turns out as amazing as possible!

Step 1: Make the Peanut Caramel

Make the caramel first, because it needs time to cool and thicken before it’s used to fill and drizzle over the cupcakes.

Turn the stove to medium heat and place a saucepan over the element. Once the saucepan has warmed up, gradually pour in the sugar, adding 1/4 cup at a time.

Wait until the sugar is mostly liquified, then add in the next bit of sugar. Stir as needed with a rubber spatula. As the sugar melts it will slowly deepen in color.

image of granulated sugar gradually being added into a pot to make homemade caramel sauce

If you feel like the sugar might be burning or getting too dark, remove the pan from heat and turn down the temperature a bit.

Stir as needed until the sugar is fully dissolved and is an amber color. Turn off the heat.

Slowly mix in the butter, then stir in the heavy cream and salt. The mixture will be very thin at this point but will thicken as it cools.

Pour the caramel into a separate container and set aside to cool.

image of caramel sauce that's been made and is cooling in a glass bowl

Once the caramel has reached room temperature, whip it with a hand mixer or stand mixer fit with a whisk attachment for 1-2 minutes, until it becomes lighter in color and looks thicker.

image of caramel being whipped up with a hand mixer in a glass bowl

Place 1/3 cup of caramel into a small piping bag, seal the top with a rubber band, and set aside.

Then fold in the salted, chopped peanuts into the remaining caramel. Set aside.

image of chopped peanuts being folded into whipped caramel to make the filling for a snickers cake

Step 2: Make the Chocolate Cupcake Batter

Next, we tackle the chocolate cupcakes! Preheat the oven to 350°F/175°C and line a muffin pan with 12 cupcake liners.

Add the warm water and espresso powder to a large bowl. Stir together until combined. Whisk in the melted chocolate and cocoa powder and stir until smooth.

Next, mix in the eggs, oil, vinegar, and vanilla until the batter is smooth. The batter will be thin!

Then whisk in the dry ingredients and stir until just combined.

image of chocolate cake batter being made with a whisk in a green bowl

Scrape the sides and bottom of the bowl with a rubber spatula as needed.

Step 3: Bake the Chocolate Cupcakes

Fill cupcake liners 3/4 full and bake them for 18-20 minutes, or until a toothpick comes out with a few moist crumbs. Remove the pan from the oven.

Let the cupcakes cool in the pan for 10 minutes, then remove them and place them on a wire rack to finish cooling.

If you’re in a rush, place the entire pan in the freezer for 30 minutes to accelerate the cooling process.

image of a moist chocolate cupcake being held up to show how nicely baked it is

Step 4: Make the Peanut Butter Buttercream

While the cupcakes bake and cool, make the peanut butter frosting.

If the frosting seems too thick, add an extra Tbsp of heavy cream. If it seems too thin, add another 1/4 cup of powdered sugar.

Or if you’re unsure what consistency the frosting should be, check out my frosting consistency guide.

image of peanut butter buttercream frosting that's been made in a glass mixing bowl

Once the frosting is made, stir it by hand with a rubber spatula to get it SUPER smooth. Then place it in a piping bag fit with a Wilton 1M frosting tip and set aside.

Step 5: Make the Chocolate Ganache

The last component is the chocolate ganache. Heat the heavy cream in a heatproof bowl in the microwave for 30-45 seconds, until it’s just beginning to bubble.

Gently pour the semi-sweet chocolate chips into the heavy cream, making sure they are fully covered with cream. Let the mixture sit for 1 minute.

Stir until the cream and chocolate are combined and smooth. If the mixture seems too thin or thick, you can add a touch more chocolate chips or heavy cream.

image of chocolate ganache being mixed together in a glass bowl with a whisk

The type of cream and chocolate that you use can affect the consistency, along with the temperature of the ganache. Feel free to adjust as needed.

Step 6: Fill and Frost these Snickers Cupcakes

Use the wide opening of a large frosting tip or a small knife to remove the center from each cooled cupcake.

Fill each cupcake with a little less than a Tbsp of the peanut caramel.

image of a snickers cupcake being filled with peanut caramel

Pipe swirls of peanut butter frosting on top of each cupcake. Chill the cupcakes in the fridge for 15 minutes or the freezer for 5 minutes to help the frosting firm up.

While the cupcakes chill, warm up the remaining caramel in 10-second intervals until it is thin enough to be drizzled.

image of chocolate ganache being drizzled onto a snickers cupcake

Remove the cupcakes from the fridge or freezer and drizzle with warm chocolate ganache and caramel. Add a sprinkle of chopped peanuts and a slice of a Snickers bar, then enjoy!

image of chopped peanuts being sprinkled on a snickers cupcake

If you don’t have any frosting bags and tips, you can also use a freezer Ziplock bag and trim the corner to have a 2 cm opening.

No matter how you decorate them, they’re going to be absolutely delicious!

Substitutions and Swaps – Snickers Cupcakes

Now that we’ve covered how to make these cupcakes, let’s talk about the ingredients!

This recipe uses quite a few ingredients and I know you might not have them all on hand.

Or if you have food allergies or restrictions, I’ve got you covered. Below are some swaps and substitutions that you can make.

  • Chocolate Chips – You can use milk, dark, or semi-sweet chocolate to make these chocolate cupcakes. Just be sure it’s a good quality chocolate so it will melt down smoothly.
  • Instant Espresso or Coffee – You can omit the instant espresso if needed, but it really enhances the chocolate flavor in these cupcakes.
  • All-Purpose Flour – This recipe turns out best with AP flour, but you can use a gluten-free flour blend if needed.
  • Granulated Sugar – I do not recommend reducing the amount of sugar or changing the type of sugar as it will change the texture of these cupcakes.
  • Vegetable Oil – You can use any flavorless oil in this recipe. Canola or sunflower oil would work great!
  • Large Eggs – If you have an egg allergy, try using 2 flaxseed eggs or a vegan egg replacer like this one made by Bob’s Red Mill.
  • Vinegar – This recipe needs a bit of vinegar because it uses baking soda as a leavening agent. The vinegar activates the baking soda and helps the cupcakes rise. You can use white or apple cider vinegar.
image of baked chocolate cupcakes cooling in a cupcake pan

Substitutions and Swaps – Peanut Butter Buttercream Frosting

  • Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place.
  • Peanut Butter – I recommend making this frosting with creamy peanut butter that is shelf-stable. I usually use JIF or Skippy. Natural peanut butter that separates easily can cause the frosting to break.
  • Heavy Cream – Whipping cream, coconut cream or alternative milk (soy, almond, oat, coconut) will work fine in this frosting recipe if that’s what you have on hand.
  • Vanilla Extract – Other extracts can also be used in place of the vanilla extract if needed.

Substitutions and Swaps – Caramel Filling

  • Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this recipe calls for.
  • Heavy Cream – To make vegan caramel sauce use coconut milk in place of the heavy cream in this recipe.
  • Salt – I love adding in a bit of salt to balance the sweetness of this caramel and enhance its flavor but you can omit it if needed.
image of a snickers cupcake that's been cut into to show its peanut caramel filling

Making These Snickers Cupcakes in Advance

You can make these cupcakes in advance! Frosted cupcakes can sit at room temperature overnight or be stored in the fridge for up to 5 days in an airtight container.

They can also last up to a month in the freezer. If you plan to freeze them, I suggest waiting to fill and frost them until they’re thawed.

The caramel can also be made up to a month in advance. Store it in the fridge in an airtight container. When you’re ready to use it, heat it in 10-second intervals until it reaches the right consistency to fill and drizzle over the cupcakes.

You can also make the buttercream ahead of time or save any leftovers. This buttercream frosting will last in the fridge for up to a month in an airtight container.

Be sure to give the frosting a good stir once it thaws to get the consistency nice and smooth again.

You can also store this buttercream in a piping bag in the fridge. I find buttercream keeps its consistency well in piping bags and doesn’t require any mixing after it’s thawed.

Tips for Making the Best Snickers Cupcakes

  • Ingredients at room temp mix together better. Set out any cold ingredients ahead of time.
  • Properly measure the flour (spoon into the cup measure, then level) or use a kitchen scale to measure the dry ingredients.
  • Mix the cupcake batter until the ingredients are just incorporated. This will ensure the cupcakes are tender and fluffy.
  • Use a large cookie scoop to easily fill the cupcake liners. It also makes sure the cupcakes end up being the same height.
  • Chill the frosted cupcakes in the fridge or freezer before drizzling on the warm caramel and chocolate ganache. This will prevent the frosting from melting.
  • Seal off the top of the piping bag with a rubber band to prevent any frosting from coming out of the top of the bag and make the piping bag easier to use.
image of a snickers cupcake that's been decorated with peanut butter buttercream and caramel and chocolate ganache

Let Me Know What You Think!

If you make these Snickers cupcakes, I’d love to hear what you think! Please leave a comment and rating below.

Don’t forget to tag me @chelsweets and #chelsweets so that I can see your delicious creations on social media.

Other Recipes You Might Like:

Yield: 12

Snickers Cupcakes

image of a snickers cupcake that's been decorated with peanut butter buttercream and caramel and chocolate ganache

These Snickers cupcakes are moist, filled with peanut caramel, and topped with the most delicious peanut butter buttercream! They taste just like our favorite candy bar!!

Prep Time 20 minutes
Cook Time 18 minutes
Additional Time 15 minutes
Total Time 53 minutes

Ingredients

Caramel Filling & Drizzle

  • 1 cup granulated sugar (200g)
  • 6 Tbsp unsalted butter, room temperature (85g)
  • 1/4 cup heavy cream, room temperature (60g)
  • 1/4 tsp fine salt (2g)
  • 1/2 cup salted peanuts, chopped (75g)

Chocolate Cupcakes

  • 3/4 cup water, warm (180g)
  • 1 1/2 tsp instant espresso or coffee - optional (3g)
  • 1/3 cup milk or dark chocolate chips, melted (60g)
  • 1/3 cup unsweetened cocoa powder (30g)
  • 2 large eggs, room temperature (114g)
  • 1/3 cup vegetable oil (75g)
  • 1 tsp vanilla extract (4g)
  • 1 tsp white vinegar (4g)
  • 3/4 cup all-purpose flour (100g)
  • 3/4 cup granulated sugar (150g)
  • 1/2 tsp baking soda (3g)
  • 1/2 tsp fine salt (2g)

Peanut Butter Buttercream Frosting

  • 1/2 cup (or 1 stick) unsalted butter, room temperature (113g)
  • 1/2 cup creamy peanut butter (125g)
  • 1 tsp vanilla extract (4g)
  • 1/4 tsp salt (2g)
  • 3 1/2 cups powdered sugar (454g or a 1 lb. bag)
  • 1/3 cup heavy cream (80g)

Chocolate Drip - Optional

  • 1/2 cup semi-sweet chocolate chips (95g)
  • 1/3 cup heavy cream (80g)

Additional Decorations

  • 6 mini Snickers bars, cut in half
  • 1/2 cup salted peanuts, chopped (75g)

Suggested Equipment

Instructions

Peanut Caramel Filling & Drizzle

  1. Make the caramel first, because it needs time to cool and thicken before it's used to fill and drizzle over the cupcakes.
  2. Turn the stove to medium heat and place a saucepan over the element.
  3. Once the saucepan has warmed up, pour in 1 cup of sugar gradually, adding 1/4 cup at a time. Wait until the sugar is mostly liquified, then add in the next bit of sugar. As the sugar melts it will slowly deepen in color. If you feel like the sugar is burning, remove the pan from the element and turn down the heat a bit.
  4. Stir as needed until the sugar is fully dissolved and is an amber color. Turn off the heat.
  5. Slowly mix in 6 Tbsp of butter, 2 Tbsp at a time. Stir until each addition of butter is fully incorporated before adding the next bit. Then stir in 1/4 cup of heavy cream and 1/4 tsp salt. The mixture will be very thin but will thicken as it cools. Pour the caramel into a separate container and set aside to cool.
  6. Once the caramel has reached room temperature, whip it with a hand mixer or stand mixer on a medium-high speed for 1-2 minutes, until it becomes lighter in color and looks thicker. Place 1/3 cup of the caramel into a small dish and set aside. Then fold in 1/2 cup of salted, chopped peanuts into the remaining caramel. Set aside.

Chocolate Cupcake Recipe

  1. Preheat the oven to 350°F / 175 C. Line a muffin pan with 12 cupcake liners and set aside.
  2. Pour 3/4 cup of warm water into a large bowl. Mix in 1 1/2 tsp of coffee or espresso powder (optional) and stir until dissolved.
  3. Add 1/3 cup of chocolate chips that have been melted and 1/3 cup of cocoa powder. Whisk together until the ingredients are fully combined.
  4. Whisk 2 large eggs, 1/3 cup vegetable oil, 1 tsp vanilla extract, and 1 tsp vinegar into the cocoa mixture.
  5. Add 3/4 cup flour, 3/4 cup sugar, 1/2 tsp baking soda, and 1/2 tsp salt into the chocolate espresso mixture and whisk until just combined. The batter will be thin, but that’s how it’s supposed to be.
  6. Fill the cupcake liners 3/4 full and bake for 18-20 minutes, or until a toothpick comes out with a few moist crumbs. Rotate the pan halfway through to help the cupcakes bake more evenly. Remove the pan from the oven.
  7. Let the cupcakes cool in the pan for 10 minutes, then place them on a wire rack to finish cooling. If you're in a rush, place the whole pan in the freezer for 30 minutes to accelerate the cooling process.

Peanut Butter Buttercream

  1. While the cupcakes bake and cool, make the peanut butter buttercream. In a large glass bowl or the bowl of a stand mixer, beat 1/2 cup of room-temperature butter and 1/2 cup creamy peanut butter on a medium speed for 30 seconds with a hand mixer or paddle attachment until smooth and combined.
  2. Mix in 1 tsp vanilla extract and 1/4 tsp salt on a low speed.
  3. Slowly mix in 3 1/2 cups of powdered sugar and 1/3 cup of heavy cream on a low speed. Scrape the sides and bottom of the bowl as needed with a rubber spatula. Mix on low until the ingredients are fully incorporated and the desired consistency is reached. If the frosting seems too thick, add an extra Tbsp of heavy cream. If it's too thin, add another 1/4 cup of powdered sugar.
  4. Stir by hand with a rubber spatula for a couple of minutes to make the frosting SUPER smooth. Place the frosting in a large piping bag fit with a Wilton 1M tip and seal the top of the bag with a rubber band or clip. Set aside.

Chocolate Ganache Drip

  1. Place 1/2 cup semi-sweet chocolate chips in a heatproof bowl and set aside.
  2. Heat 1/3 cup heavy cream in a heatproof bowl in the microwave for 45 seconds to 1 minute, until it's steaming and just starting to bubble. If you don’t have a microwave or prefer to use the stovetop, you can heat the cream over medium heat in a pan until it begins to simmer. Remove from heat.
  3. Gently pour the heavy cream over the chocolate. Make sure the chocolate is fully covered by the cream. Let the mixture sit for 1-2 minutes.
  4. Stir the mixture together until the cream and chocolate are fully combined and the mixture is smooth. Set aside to cool for about 10 minutes, until the mixture is slightly warm to the touch.

Decorating These Snickers Cupcakes

  1. Use the wide opening of a large frosting tip or a small knife to remove the center from each cooled cupcake.
  2. Fill each cupcake with a little less than a Tbsp of the peanut caramel.
  3. Pipe swirls of peanut butter frosting on top of each cupcake. Chill the cupcakes in the fridge for 15 minutes or the freezer for 5 minutes to help the frosting firm up.
  4. While the cupcakes chill, warm up the remaining caramel in 10-second intervals until it is thin enough to be drizzled.
  5. Remove the cupcakes from the fridge or freezer and drizzle with warm chocolate ganache and caramel. Add a sprinkle of chopped peanuts and a slice of a Snickers bar, then enjoy!

Notes

Ingredient Swaps & Substitutions

For a detailed list of ingredient swaps and substitutions that can be made in each component of this recipe, please refer to the "swaps and substitutions" section above.

Making Mini Snickers Cupcakes

If you want to make mini chocolate cupcakes, this recipe can be baked in mini muffin tins! It makes about 40 mini cupcakes, and they only need to bake for 10-12 minutes at 350 F / 175 C.

Tips for Making the Best Snickers Cupcakes

  • Ingredients at room temp mix together better. Set out any cold ingredients ahead of time.
  • Properly measure your flour (spoon into the cup measure and then level) or use a kitchen scale to measure your dry ingredients.
  • Once you add the flour, mix the cupcake batter just until the ingredients are incorporated. This will ensure the cupcakes are tender and fluffy.
  • Use a large cookie scoop to easily fill your cupcake liners. It also makes sure the cupcakes end up being the same height.
  • Seal off the top of your piping bag with a rubber band to prevent any frosting from seeping out the top of the bag and make the piping bag easier to use.

Snickers Cupcake Variations

To make gluten-free Snickers cupcakes, swap in your favorite gluten-free flour blend for the AP flour this recipe calls for. Be sure to over-mix your batter and let it sit for at least 30 minutes before baking for best results.

Making These Chocolate Snickers Cupcakes in Advance & Storage Tips

You can make these cupcakes in advance! Frosted cupcakes can sit at room temperature overnight or be stored in the fridge for up to 5 days in an airtight container.

They can also last up to a month in the freezer. If you plan to freeze them, I suggest waiting to fill and frost them until they're thawed.

The caramel can also be made up to a month in advance. Store it in the fridge in an airtight container. When you're ready to use it, heat it in 10-second intervals until it reaches the right consistency to fill and drizzle over the cupcakes.

You can also make the buttercream ahead of time or save any leftovers. This buttercream frosting will last in the fridge for up to a month or the freezer for up to 3 months.

Be sure to give the frosting a good stir once it thaws to get the consistency nice and smooth again.

You can also store buttercream in a piping bag in the fridge. I find buttercream keeps its consistency well in piping bags and doesn't require any mixing after it's thawed.

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 442Total Fat 18gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 11gCholesterol 40mgSodium 282mgCarbohydrates 67gFiber 2gSugar 55gProtein 6g

Melissa

Tuesday 13th of February 2024

Hello! I just made this recipe and when it says to whip the caramel, mine split! I was left with a layer of butter. What did I do wrong?! Caramel is the bane of my arsenal. Thanks for a delicious recipe!

Chelsweets

Saturday 17th of February 2024

Hi Melissa,

I'm so sorry to hear that!! That's happened to me before too! For me this usually happens if I cook my caramel a little bit too long, or if the temp is a little bit too high! I'd recommend turning the heat down a tiny bit next time and see if that helps! Hopefully it does the trick, happy baking!

Atalia

Monday 28th of June 2021

Hello, is this recipe supposed to be exactly like your moist chocolate cupcakes. I noticed that this one doesn’t call for melted chocolate and has 2 tsp of vinegar rather than 1.

Thank you

Valerie Ramberg

Monday 13th of May 2019

If I wanted to make a 7" three layer cake would I double this recipe?

Azalea Ayala

Tuesday 14th of May 2019

Dumb question but for the coco powder is it 3/4 cup or 3/4 teaspoon?

Carol

Monday 13th of May 2019

Hi! Just wondering why the video shows melted chocolate added to the recipe, but the recipe does not have that listed?

Chelsweets

Wednesday 22nd of May 2019

Just updated this post with a new recipe card! I made the video with my moist chocolate cupcake recipe, which uses melted chocolate! it's now my go to chocolate cupcake recipe, so I've updated the recipe to match the video :) Sorry for any confusion carol!

Maygen

Thursday 12th of October 2017

Can you use natural coco powder instead of the dutch process coco powder?

Chelsweets

Thursday 12th of October 2017

yup!

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