Snickers Cupcakes

In these Snickers Cupcakes, plain chocolate cupcakes are transformed into decadent, candy-bar inspired creations, featuring a peanut caramel filling, fluffy peanut butter frosting, and LOTS of chocolate and candy bars. 

So here’s whatcha do. Instead of spending $40 on a dozen fancy-shmancy cupcakes, take those two twenties and go to the store. Buy a bag of miniature Snickers, and some caramels, and some peanuts if you don’t already have them. Take the remaining money, and buy yourself some slippers and a pair of loose sweatpants, or maybe a Slanket. You are going to want to get verrrrry comfortable when you enjoy these Snickers cupcakes.


These Snickers Cupcakes are over-the-top, in the best way! They're chocolate caramels with a peanut-caramel filling, fluffy peanut butter frosting, and LOTS of chocolate and candy bars!

 Course Dessert
 Dessert Type Cupcakes
 Prep Time 1 hour
 Cook Time 22 minutes
 Total Time 1 hour 22 minutes
 Servings 20 cupcakes
 Calories 550 kcal


For the Cupcakes:
7.8 oz all-purpose flour (1 3/4 cups)
3 oz cocoa powder (1 cup)
1 1/2 tsp baking soda
1/2 tsp salt
1 cup full-fat buttermilk at room temperature
1/2 cup full-fat sour cream at room temperature
2 tbsp water can substitute brewed coffee for richer flavor
6 oz butter at room temperature
4.75 oz granulated sugar (2/3 cup)
5 oz brown sugar (2/3 cup)
2 large eggs at room temperature
1 tbsp vanilla extract
For the Caramel-Peanut Filling:
14 oz soft caramels
1/3 cup heavy cream
1 tbsp butter
1/2 cup salted peanuts coarsely chopped
For the Peanut-Marshmallow Frosting:
8 oz butter at room temperature
12 oz creamy peanut butter (1 1/4 cups)
1 tsp vanilla extract
1/4 cup cream
1 lb powdered sugar (4 cups)
7 oz marshmallow cream (1 jar)
To Finish:
1/2 cup chocolate fudge sauce
1/4 cup salted peanuts chopped
7 fun-size Snickers bars cut in half or coarsely chopped


To Make the Cupcakes:

  • Preheat the oven to 350 F. Line 20 cupcake cavities with paper liners.
  • In a bowl, sift together the flour, cocoa powder, baking soda, and salt. In a separate bowl or large mixing cup, whisk together the buttermilk, sour cream, and water (or coffee).
  • In the bowl of a large stand mixer fitted with a paddle attachment, beat together the butter and sugars until they’re light and fluffy, about 3-5 minutes. Add the eggs one at a time, beating well after each addition, then add the vanilla extract.
  • With the mixer running on low speed, add a quarter of the dry ingredients. When it’s mostly mixed in, add a third of the liquid ingredients. Continue to alternate adding drys and liquids, ending with the dry ingredients. When the drys are almost all mixed in and only a few streaks of flour remain, stop the mixer and finish mixing by hand with a spatula. Scrape down the bottom and sides of the bowl.
  • Scoop the batter into the lined cupcake pans. Bake in the preheated oven for 22-25 minutes, until the tops of the cupcakes spring back when lightly pressed. Cool completely
  • ....
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