Fudgy chocolate cupcakes stuffed with gooey caramel, topped with a mountain of creamy peanut butter frosting, and finished with chunks of actual Snickers bars, these Snickers cupcakes taste like someone took your favorite candy bar and turned it into the best dessert you've ever had. I first made these for my daughter's birthday party a few years back, and honestly they disappeared faster than I expected, which is really saying something.
If you love rich, layered desserts like my Espresso Chocolate Chip Cake or my S'mores Brownie Pie, these cupcakes are going to hit the same warm, indulgent spot. And if you're in the mood for something a little lighter alongside, my Mini Cheesecakes are a sweet addition to any dessert spread.
Why You'll Love This Snickers Cupcakes
- The chocolate Snickers Cupcakes bake up incredibly moist, with deep cocoa flavor that pairs perfectly with the peanut butter and caramel.
- That caramel filling gives each bite a gooey, melty center you don't see coming.
- The peanut butter frosting is thick, creamy, and rich without being too sweet.
- Chopped Snickers bars on top add crunch, chew, and that classic candy bar finish.
- They look bakery-level impressive but are totally doable at home, even on a weekday.
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Snickers Cupcakes Ingredients
Here's a look at all the ingredients before you get started.
See Recipe Card Below This Post For Ingredient Quantities
Chocolate Cupcakes
- All-purpose flour : Forms the structure of the cupcakes and keeps the crumb soft and tender.
- Unsweetened natural cocoa powder : Gives the cupcakes their deep, rich chocolate flavor. Natural cocoa works best here.
- Baking soda : Helps the cupcakes rise and stay fluffy.
- Baking powder : Works alongside the baking soda for the right lift.
- Salt : Balances the sweetness and deepens the chocolate flavor.
- Vegetable oil : Keeps the cupcakes moist without weighing them down. Oil-based cupcakes stay soft even after a day in the fridge.
- Granulated sugar : Sweetens the batter and helps with texture.
- Large egg , room temperature: Binds everything together and adds richness.
- Pure vanilla extract : Rounds out the chocolate flavor beautifully.
- Buttermilk , room temperature: Adds tang and moisture, and reacts with the baking soda for a tender crumb. Room temperature is important here.
- Hot water or hot coffee : Blooms the cocoa powder for a deeper chocolate flavor. Hot coffee is my favorite, but hot water works just as well.
Peanut Butter Frosting
- Unsalted butter , softened: Creates the creamy base for the frosting. Make sure it's truly softened so it whips up smooth.
- Creamy peanut butter : The star of the frosting. Use a regular creamy peanut butter, not natural, for the smoothest texture.
- Confectioners' sugar : Sweetens and thickens the frosting without making it grainy.
- Heavy cream : Loosens the frosting to a pipeable consistency and makes it silky.
- Pure vanilla extract : Adds a warm, subtle flavor to the frosting.
- Salt : Keeps the frosting from tasting flat or overly sweet.
Filling and Topping
- Caramel sauce , cooled and thickened: The gooey heart of each cupcake. Use a thick store-bought caramel or your favorite homemade version, just make sure it's cooled before you fill.
- Fun-size Snickers bars , chopped: The finishing touch. Chop them roughly so you get nice big chunks on top.
How to Make Snickers Cupcakes
Everything comes together in a few easy Snickers Cupcakes stages. Here's exactly how to do it.
Preheat oven: Heat your oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. You'll need 3 extra liners too, so either set up a second pan or plan to bake in batches.
Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set the bowl aside for now.
Mix the wet ingredients: In a large bowl, whisk together the oil, sugar, egg, vanilla extract, and buttermilk until everything looks smooth and combined.
Combine the batter: Add the dry ingredients to the wet ingredients and stir until mostly combined. Pour in the hot coffee or hot water and whisk until the batter is smooth. It'll look pretty thin, and that's totally normal.
Fill the liners: Pour the batter into the lined cups, filling each one about ⅔ full. Don't overfill or they'll puff up over the edges.
Bake: Slide the pan into the oven and bake for 20 to 22 minutes. You'll know they're done when a toothpick stuck into the center comes out clean and the tops look set.
Cool the cupcakes: Let them cool in the pan for about 10 minutes, then move them to a wire rack to cool completely. Don't rush this step, warm cupcakes will melt your frosting.
Make the peanut butter frosting: Beat the softened butter with a handheld or stand mixer until creamy and smooth. Add the peanut butter and beat again until combined. Add the confectioners' sugar, heavy cream, vanilla extract, and salt. Start on low speed to keep things from going everywhere, then increase to high and beat until the frosting is light, fluffy, and pipeable, usually about 2 to 3 minutes.
Fill the cupcakes: Use a small knife to cut a little circle out of the center of each cooled cupcake, like you're coring it. Spoon a little caramel sauce into each cavity, then press the top piece of cupcake back over the filling.
Frost the cupcakes: Fit a piping bag with a Wilton #1A round tip and pipe the peanut butter frosting onto each cupcake in a generous swirl. Or spread it on with a knife if you prefer.
Add the toppings: Drizzle more caramel sauce over the frosting and scatter the chopped Snickers pieces on top.
Serve or store: These are best enjoyed right away, but you can refrigerate them covered for up to 1 day before serving. Leftovers keep covered in the fridge for up to 3 days.
Substitutions and Swaps
No buttermilk? Mix ½ cup regular milk with ½ teaspoon of white vinegar and let it sit for 5 minutes. It works just like buttermilk.
No coffee? Hot water is a fine substitute. The coffee just deepens the chocolate flavor without making the Snickers Cupcakes taste like espresso.
Can I use natural peanut butter in the frosting? It's not ideal. Natural peanut butter is oilier and can make the frosting separate or go grainy. Stick with a regular creamy variety like Jif or Skippy.
No Snickers bars? Chopped Reese's cups, Twix, or even plain chocolate chips make great toppings.
Want to make it even saltier? Sprinkle a tiny pinch of flaky sea salt over the caramel drizzle right before serving. It's incredible.
Equipment For Snickers Cupcakes
- 12-count muffin pan
- Cupcake liners
- Mixing bowls
- Whisk
- Electric mixer (handheld or stand mixer)
- Piping bag
- Wilton #1A round tip
- Wire cooling rack
- Sharp knife
- Cupcake carrier (optional, but great for transporting)
How to Store These Snickers Cupcakes
Refrigerator: Store in an airtight container or cover loosely with plastic wrap. They'll keep well for up to 3 days. Let them sit at room temperature for 20 to 30 minutes before eating so the frosting softens back up.
Make ahead: You can bake the Snickers Cupcakes a day ahead and store them unfrosted at room temperature. Make the frosting and fill them the day you plan to serve.
Freezing: The unfrosted, unfilled Snickers Cupcakes freeze well. Wrap individually in plastic wrap, place in a zip bag, and freeze for up to 2 months. Thaw at room temperature before filling and frosting.
Expert Tips
Don't skip the cooling step. Frosting warm Snickers Cupcakes is a fast way to end up with a melted, sliding mess. Give them the full cool time.
Use room-temperature ingredients. The egg and buttermilk especially. Cold ingredients can cause the batter to look curdled and bake up unevenly.
Thick caramel is key for filling. If your caramel is too thin, it'll soak into the cupcake and make it soggy. Pop it in the fridge for 15 to 20 minutes before filling to help it thicken up.
Pipe high for the bakery look. A generous swirl of peanut butter frosting makes all the difference visually. Don't be shy with it.
Serving Ideas
These Snickers Cupcakes are a full dessert on their own, but here are a few ways to round out the spread.
With a scoop of vanilla ice cream: A cold, creamy scoop next to a warm or room-temperature cupcake is one of those combinations that just works.
Alongside my Angel Food Cupcakes: If you're doing a dessert table, the lighter, airy Angel Food Cupcakes are a nice contrast to these rich, chocolate ones.
With a tall glass of cold milk: Classic. Kids love it, adults love it.
At a birthday party with Cranberry Frangipane Tart: If you want a mix of textures and flavors on the table, the Cranberry Frangipane Tart adds a gorgeous, elegant contrast to these indulgent Snickers Cupcakes.
FAQ
How do you fill cupcakes with caramel?
Use a small sharp knife to cut a cone-shaped plug out of the center of each cooled cupcake. Spoon in a generous amount of thickened caramel sauce, then press the top back on. The caramel stays tucked inside and gives you that gooey surprise in every bite. Jackeline's tip: don't fill too much or it'll overflow when you bite in, which is messy but honestly still delicious.
Can Snickers cupcakes be made ahead?
Yes. You can bake the cupcakes a day in advance and store them at room temperature, unfrosted and unfilled. Make the frosting and fill them the day you're serving. The fully assembled Snickers Cupcakes hold up in the fridge for up to 1 day before serving if you need a head start.
What frosting goes best with chocolate cupcakes?
Peanut butter frosting is a natural match, especially for a candy bar cupcake recipe like this one. If you're not a peanut butter fan, a classic chocolate buttercream or even a salted caramel frosting would work beautifully with this moist chocolate cupcake base.
Can I freeze filled cupcakes?
For best results, freeze the baked Snickers Cupcakes before filling and frosting them. Once you add the caramel filling and peanut butter buttercream frosting, the texture can get a little off after freezing. Freeze the plain cupcakes for up to 2 months, then thaw, fill, and frost fresh.
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Pairing
These are my favorite dishes to serve with Snickers Cupcakes
Snickers Cupcakes
Ingredients
Method
- Preheat your oven to 350°F (177°C) and line a standard 12-cup muffin pan with cupcake liners; set up a second pan with 3 more liners for the remaining batter.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until evenly combined, then set aside.
- In a large bowl with a pour spout, whisk together the vegetable oil, granulated sugar, egg, vanilla extract, and buttermilk until smooth and fully incorporated.
- Pour the dry ingredients into the wet mixture, add the hot coffee or hot water, and whisk everything together until a thin, smooth batter forms.
- Divide the batter evenly among the prepared liners, filling each one no more than two-thirds full to allow for proper rise without overflow.
- Slide the pans into the oven and bake for 20 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with just a few dry crumbs.
- Remove the pans from the oven and let the cupcakes rest in the pan for 10 minutes, then transfer them to a wire rack to cool completely to room temperature - at least 60 minutes - before moving on.
- Once cooled, place the cupcakes in the refrigerator for 20 to 30 minutes to firm up the tops, which makes hollowing and filling much cleaner.
- While the cupcakes chill, make the frosting: beat the softened butter in a stand or handheld mixer on medium speed for about 1 minute until completely smooth, then add the creamy peanut butter and beat on medium-high until fully combined.
- Add the powdered sugar, heavy cream, vanilla extract, and salt to the mixer bowl; mix on low for about 20 seconds to bring it together, then increase to high speed and beat for a full minute until the frosting is light and fluffy.
- Using a small sharp knife, cut a shallow circle - about 1 inch wide and 1 inch deep - into the center of each chilled cupcake and lift out the cone-shaped piece; slice off the pointed tip of the cone and set the flat top piece aside.
- Spoon roughly 1 to 2 teaspoons of the cooled, thickened salted caramel into each carved cavity, then gently press the reserved flat top piece back over the filling to seal it in.
- Pipe or spread the peanut butter frosting generously over each filled cupcake, then finish each one with an extra drizzle of caramel sauce and a scattering of chopped Snickers pieces.
- Serve the cupcakes right away or refrigerate them covered for up to 3 days, bringing them to room temperature for about 20 minutes before serving for the best texture and flavor.
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