Snickers Cupcakes

Snickers Cupcakes with a rich chocolate cake base, a gooey caramel centre, light peanut butter frosting, and topped with a caramel drizzle and chopped Snickers. These cupcakes are what dreams are made of!

This recipe is pure indulgence — a chocolate lover’s dream and the ultimate sugar rush. They do take a little more effort than your everyday cupcake (hello homemade salted caramel!), but trust me, they are so worth it.

If you’re looking for a showstopping cupcake to wow your friends and family, this is the one. Decadent, gooey, nutty, and a little bit outrageous — just how cupcakes should be!

Ingredients

For the Cupcakes:

• 200g plain flour | 1⅔ cups all-purpose flour

• 40g cocoa powder | ⅓ cup unsweetened cocoa powder

• 280g caster sugar | 1¼ cups superfine sugar

• 3 teaspoons baking powder

• 80g butter, at room temperature | ⅓ cup unsalted butter

• 240ml whole milk | 1 cup

• 2 eggs

• ½ teaspoon vanilla extract

For the Salted Caramel Filling:

• 200g granulated sugar | 1 cup

• 90g salted butter, cut into pieces | 6 tbsp

• 120ml heavy cream | ½ cup

• 1 teaspoon salt

  
  

For the Peanut Butter Frosting:

• 50g cream cheese | 2 oz

• 75g smooth peanut butter | ⅓ cup

• 300g icing sugar, sifted | 2½ cups powdered sugar

To Decorate:

• Extra caramel for drizzling

• Chopped Snickers bars

  
  

To Make

For the Cupcakes:

1. Preheat your oven to 180°C/350°F/Gas 4. Line a cupcake tray with cases.

2. In a large bowl, mix together the flour, cocoa powder, caster sugar, and baking powder.

3. Add the butter and mix until the mixture resembles fine breadcrumbs.

4. Slowly add the milk, eggs, and vanilla extract. Mix until just combined — be careful not to overmix.

5. Divide the batter between the cupcake cases, filling each about ¾ full.

6. Bake for 20–25 minutes, until risen and springy to the touch.

7. Cool completely on a wire rack.

For the Salted Caramel:

1. Heat the sugar in a medium saucepan over medium heat, stirring constantly. It will clump, then melt into an amber-coloured liquid — patience is key!

2. Once fully melted, immediately add the butter (careful, it will bubble rapidly) and stir until melted.

3. Slowly drizzle in the heavy cream (watch out for bubbling) and stir well.

4. Allow to boil for 1 minute, then remove from heat and stir in the salt.

5. Let cool before using. Store any extra in a sealed jar in the fridge for up to 2 weeks.

For the Peanut Butter Frosting:

1. Beat together the cream cheese and peanut butter until smooth and fluffy.

2. Gradually add the icing sugar, beating until light and creamy.

3. If needed, add a tiny splash of milk to loosen to piping consistency.

To Assemble:

1. Use a small knife to cut a hole in the centre of each cooled cupcake.

2. Fill each hole generously with salted caramel.

3. Pipe or swirl the peanut butter frosting on top.

4. Drizzle over more caramel and sprinkle with chopped Snickers pieces.

And there you have it — pure, gooey, nutty cupcake perfection!

Enjoy :)

Why You’ll Love These Snickers Cupcakes:

• Over-the-top indulgence: Chocolate, caramel, peanut butter, and Snickers — all in one bite!

• Perfect for celebrations: These cupcakes look and taste impressive.

• Make-ahead friendly: You can prepare the caramel and cupcakes in advance.

• Customisable: Swap Snickers for your favourite candy bar for a twist!

Top Tips for Snickers Cupcake Success:

• Don’t skip the caramel soak: Drizzling a little warm caramel over the cupcakes before frosting makes them extra moist.

• Use creamy peanut butter: Natural peanut butter tends to be too oily for frosting, so stick with a classic smooth version.

• Chill your cupcakes: After frosting, pop them into the fridge for 10 minutes to set the buttercream before adding the caramel drizzle.

Need More Chocolate?

Try these next:

• Peanut Butter Swirl Brownies

• Banana Chocolate Cake