Oh my gosh, you guys—these Snickers cupcakes are my absolute weakness! I’ve been baking them for years, ever since I discovered how perfectly the chocolate-peanut butter-caramel combo works in cupcake form. Trust me, these disappear FAST at parties—I once watched my niece sneak three when she thought no one was looking!
What makes them special? That rich chocolate cupcake base (with a sneaky splash of coffee to deepen the flavor), piled high with fluffy peanut butter frosting, then drizzled with gooey caramel and topped with crunchy Snickers chunks. It’s like eating the candy bar, but better because, well—cupcakes! My recipe balances all those flavors so no single element overpowers the others. After dozens of test batches (and very happy taste-testers), I’ve got this down to a science.
Why You’ll Love These Snickers Cupcakes
Let me count the ways these cupcakes will steal your heart (and probably your willpower):
- They taste like happiness: That perfect trio of chocolate cake, peanut butter frosting, and caramel drizzle? Pure magic.
- Foolproof baking: My secret? The batter comes together in one bowl—no fancy techniques needed.
- Party superstar: These disappear faster than you can say “Snickers”—I always make a double batch!
- Texture heaven: Fluffy cake meets creamy frosting meets crunchy candy bits in every bite.
Snickers Cupcakes Ingredients
Okay, let’s gather our goodies! Here’s everything you’ll need to make these irresistible cupcakes. I’ve grouped them so you can prep efficiently – no running back and forth to the pantry mid-recipe!
For the Chocolate Cupcakes:
- 1 cup all-purpose flour (spooned and leveled)
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder (I prefer Dutch-processed)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1 large egg, room temperature (this matters!)
- 1 tsp vanilla extract
- 1/2 cup buttermilk (or make your own with milk + 1 1/2 tsp vinegar)
- 1/2 cup hot coffee (or hot water if you’re caffeine-avoiding)
For the Peanut Butter Frosting:
- 1 cup (2 sticks) unsalted butter, softened (not melted!)
- 1 cup creamy peanut butter (the regular kind, not natural)
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2-4 Tbsp heavy cream or milk (as needed)
- Pinch of salt
For the Toppings:
- 1/3-1/2 cup caramel sauce (store-bought is fine, but homemade is amazing)
- 4-6 Snickers bars (or about 12 fun-size), chopped into chunks
- Optional: chopped peanuts or flaky sea salt for extra crunch
How to Make Snickers Cupcakes
Alright, let’s get baking! These Snickers cupcakes come together in four simple parts – batter, baking, frosting, and assembly. Follow these steps and you’ll have bakery-worthy treats in no time. Just promise me one thing – don’t skip the cooling step! I learned that lesson the hard way when my first batch turned into a melty mess.
Preparing the Chocolate Cupcake Batter
First things first – preheat that oven to 350°F and line your cupcake pan. Now, grab a big bowl and whisk together all your dry ingredients (flour, sugar, cocoa powder, baking soda, baking powder, and salt). In goes the oil, egg, vanilla, and buttermilk – mix until just combined. Here’s where the magic happens: slowly pour in that hot coffee while whisking. The batter will thin out and turn gloriously shiny. Don’t panic – that thin consistency is exactly what we want! Just resist the urge to overmix – a few small lumps are totally fine.
Baking and Cooling the Cupcakes
Fill those liners about 2/3 full (I use an ice cream scoop for perfect portions every time). Into the oven they go for 16-18 minutes. You’ll know they’re done when a toothpick comes out with just a few moist crumbs – no wet batter! Let them cool in the pan for 5 minutes, then transfer to a wire rack. This step is crucial – if you frost warm cupcakes, you’ll end up with a melty disaster. Trust me, I’ve been there!
Making the Peanut Butter Frosting
While those beauties cool, let’s make the frosting. Beat that softened butter and peanut butter together for a full 2 minutes until it’s light and fluffy – this makes all the difference! Gradually add the powdered sugar, then the vanilla, salt, and 2 Tbsp of cream. Now beat it like it owes you money for another minute until it’s super fluffy. If it’s too thick, add more cream a teaspoon at a time until it’s pipeable but still holds its shape.
Assembling the Snickers Cupcakes
The fun part! Pipe a tall swirl of that luscious peanut butter frosting onto each cooled cupcake. Now drizzle caramel sauce generously over the tops – let it drip down the sides for that gorgeous messy look. Pile on those chopped Snickers pieces (be generous!) and if you’re feeling fancy, sprinkle with chopped peanuts or a tiny pinch of flaky salt. Now try not to eat them all at once – though I won’t judge if you do!
Tips for Perfect Snickers Cupcakes
After making these cupcakes more times than I can count (and eating even more!), here are my can’t-live-without tips:
- Room temp is your friend: Cold eggs and butter make dense cupcakes and lumpy frosting. I leave mine out for at least an hour before baking.
- Frosting consistency matters: Too thin? Add more powdered sugar. Too thick? More cream, a teaspoon at a time. You want it to hold peaks but still pipe easily.
- Don’t rush the cooling: I know it’s hard, but warm cupcakes melt frosting instantly. Wait until they’re completely cool!
- Store smart: Keep leftovers in an airtight container at room temp for up to 2 days. The fridge dries them out – though honestly, they never last that long!
Ingredient Substitutions & Notes
Listen, I know we don’t always have everything on hand – here’s how to improvise without losing that Snickers magic:
- Buttermilk hack: No buttermilk? Mix 1/2 cup milk with 1 1/2 tsp vinegar or lemon juice. Let it sit for 5 minutes until slightly curdled – works like a charm!
- Peanut butter rules: Use regular creamy peanut butter, not the natural kind. The oil separation in natural PB makes frosting too runny (learned that the messy way!).
- Coffee substitute: If you’re avoiding caffeine, hot water works fine – but coffee really deepens the chocolate flavor beautifully.
- Caramel shortcuts: Store-bought caramel sauce is totally fine, but if you’ve got 10 extra minutes, my easy homemade version takes these over the top!
One non-negotiable? Those Snickers chunks – they’re the star! But in a pinch, any chocolate-peanut-caramel candy will do.
Serving and Storing Snickers Cupcakes
Here’s the best way to enjoy these beauties – serve them at room temperature so the caramel drizzle stays gloriously gooey! If you’ve refrigerated them (maybe to resist temptation?), let them sit out for 30 minutes first. Store any leftovers (ha!) in an airtight container at room temp for up to 2 days. Avoid the fridge unless absolutely necessary – it dries out the cupcakes and makes the caramel seize up. Trust me, they’re always better fresh!
Snickers Cupcakes Nutritional Information
Just keeping it real – these are definitely a treat! Nutrition varies based on your specific ingredients, but here’s the general breakdown per cupcake: about 560 calories, 32g fat (12g saturated), and 45g sugar. Worth every delicious bite if you ask me!
Snickers Cupcakes FAQs
You’ve got questions? I’ve got answers! Here are the most common things people ask me about these chocolate peanut butter cupcakes:
Can I use milk instead of coffee in the batter?
Absolutely! The coffee just enhances the chocolate flavor, but hot water or milk works fine. I’ve even used chai tea for a fun twist – just make sure whatever liquid you use is hot to help bloom the cocoa.
How far in advance can I make these candy bar cupcakes?
The cupcakes themselves can be baked 1 day ahead (store unfrosted in an airtight container). Frost them the day you’re serving for best texture. The peanut butter frosting can be made 2 days ahead and kept refrigerated – just rewhip before piping.
Can I freeze these caramel drizzle cupcakes?
Yes – but only the unfrosted cupcakes! Freeze them in a single layer, then transfer to a freezer bag for up to 2 months. Thaw at room temperature before frosting. The caramel and toppings should always be added fresh.
Why did my frosting turn out runny?
Oh no! Usually this means either your butter was too soft or you used natural peanut butter (the kind that separates). Next time, make sure your butter is just softened (not melted) and use regular creamy peanut butter. If it’s already runny, chill it for 15 minutes then beat in more powdered sugar.
Can I make these as mini cupcakes?
Of course! Just bake them for 10-12 minutes instead. You’ll get about 36 mini chocolate cupcakes from this recipe – perfect for parties where people want to try all the desserts!
Share Your Snickers Cupcakes
I’d love to see your creations! Snap a photo of your Snickers cupcakes and tag me – there’s nothing more fun than seeing how you decorate them. Did you add extra peanuts? Try a salted caramel twist? Tell me all your tasty tweaks in the comments below!
Print
Irresistible Snickers Cupcakes Packed with 3 Layers of Bliss
- Total Time: 43 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delicious chocolate cupcakes inspired by Snickers bars, featuring peanut butter frosting, caramel drizzle, and chopped Snickers pieces.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1 large egg, room temp
- 1 tsp vanilla extract
- 1/2 cup buttermilk (or milk + 1 1/2 tsp vinegar)
- 1/2 cup hot coffee (or hot water)
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup creamy peanut butter
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2–4 Tbsp heavy cream or milk (as needed)
- Pinch of salt
- 1/3–1/2 cup caramel sauce (store-bought or homemade)
- 4–6 Snickers bars (or fun-size), chopped into chunks
- Optional: chopped peanuts or a tiny pinch of flaky sea salt
Instructions
- Preheat oven to 350°F. Line a cupcake pan with 12 liners.
- Whisk flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl.
- Add oil, egg, vanilla, and buttermilk. Mix until smooth.
- Slowly whisk in hot coffee (or hot water) until batter is thin and glossy.
- Fill liners 2/3 full.
- Bake 16–18 minutes (toothpick should come out with a few moist crumbs).
- Cool 5 minutes in pan, then cool completely on a rack.
- Beat butter and peanut butter together 2 minutes until light and fluffy.
- Add powdered sugar 1 cup at a time, mixing until smooth.
- Mix in vanilla, salt, and 2 Tbsp cream.
- Beat 1–2 minutes until fluffy. Add more cream as needed for a thick, pipeable texture.
- Pipe a tall swirl of peanut butter frosting onto each cooled cupcake.
- Drizzle caramel sauce over the top (let it drip down the sides).
- Pile on chopped Snickers pieces and sprinkle with peanuts or flaky salt if you like.
Notes
- Store cupcakes in an airtight container at room temperature for up to 2 days.
- For best results, use room-temperature ingredients.
- Adjust frosting consistency with more cream or powdered sugar as needed.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 560
- Sugar: 45g
- Sodium: 280mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 45mg
Keywords: snickers cupcakes, chocolate peanut butter cupcakes, caramel drizzle dessert, candy bar cupcakes, chocolate cupcakes recipe, party dessert ideas