Snickers Cupcakes

These Snickers cupcakes taste just like the chocolate bar.

You are in for a treat!

Snickers Cupcakes

 A tender chocolate cupcake is baked with a Snickers bar in the middle and then frosted with a creamy light peanut butter-flavored meringue frosting and drizzled with caramel and peanuts. 

I love making cupcakes, and sometimes my cupcakes are inspired by indulgent treats like Snickers chocolate bars.

Salty Peanuts, caramel, and chocolate are a perfect combination, and this cupcake showcases them. Just as they shine in this Snickers peanut butter cheesecake, you will love the combination in the form of cupcakes. 

You can serve these candy bar cupcakes year-round at parties and birthday parties. Everyone will love biting into these Snickers stuffed cupcakes with a chocolate base and a hidden Snickers bar in the middle.

The Snickers cupcake frosting makes this cupcake shine with a light-tasting peanut butter frosting topped with salted peanuts and caramel. 

Snickers Cupcake Ingredients

This recipe requires many ingredients but it makes such a delicious cupcake that it is worth it!

• granulated sugar
• all-purpose flour (sifted)
• cocoa powder (sifted)
• baking powder
• baking soda
• kosher salt
• unsalted butter & salted butter
• a few large eggs & egg whites
• Greek Yogurt (or sour cream)
• pure vanilla extract
• creamy peanut butter
• salted roasted peanuts
• heavy cream

How to Make Snickers Cupcakes

Preheat the oven to 350 degrees F.

Put the sugar, flour, cocoa, baking powder, baking soda, and salt in a large mixing bowl and stir to combine.

Mix in the softened butter on low speed until the mixture resembles moist crumbs.

Blend in the eggs, one at a time, scraping the bowl after each addition. Add the Greek yogurt, and vanilla, scraping the bowl to be sure everything is combined. Beat on medium speed for 90 seconds.

Fill lined cupcake wells just over half full. (An ice cream scoop works well). Add half a snack-sized Snickers bar into the cupcake batter unless you decide to add it to the top of the frosting.

Bake for 15 minutes, and insert a toothpick in the center and ensure it comes out clean, or with moist crumbs.

Cool completely before frosting.

Swiss Buttercream Frosting

Place the egg whites and granulated sugar in a heat-safe mixing bowl and whisk together.

Set the bowl over a small pot of simmering water, and heat, whisking occasionally, until the mixture becomes. Ensure the bottom of the bowl doesn’t touch the simmering water.

Remove from heat and whip on high speed until the meringue becomes glossy and thick and until the bowl is cool. It MUST be cool otherwise, your butter will melt in the next step. 

Add the softened butter a tablespoon at a time, while whipping the mixture on medium-high. Mix until it is smooth and well combined. 

When all the butter has been added, remove from the mixer, and fold in the peanut butter, vanilla, and salt with a spatula or wooden spoon.

Transfer the buttercream to a pastry bag fitted with a piping tip (I use Wilton 4B).

Pipe swirls of frosting onto the cupcakes.

Salted Caramel

Heat sugar in a medium heavy-duty saucepan (avoid using non-stick) over medium-low heat, stirring constantly with a high heat-resistant spatula or wooden spoon. Sugar will form clumps and eventually melt into a brown, amber-colored liquid as you continue to stir. Do not overcook it.

When the sugar is completely melted, immediately stir in the butter until combined. The caramel will bubble rapidly when the butter is added, so be careful. If the butter separates or if the sugar clumps up, remove it from the heat and vigorously whisk to combine it again.

Whisk until it combines. (It may take 3-4 minutes). Return to heat when it’s combined.

After the butter has melted and combined with the caramelized sugar, stir constantly as you slowly pour in the cream. The mixture may bubble at first. After all the cream has been added, stop stirring and allow to boil for 1 minute. It may rise in the pan as it boils.

Remove from heat and stir in the salt. Caramel thickens as it cools.

Drizzle Salted Caramel sauce over the frosting, and sprinkle with chopped peanuts.

How to Store Snickers Cupcakes

Store these cupcakes in an airtight container in your refrigerator for up to 5 days or store the unfrosted cupcakes in your freezer for up to 3 months. 

More Cupcake Recipes

• Peanut Butter High Hat Cupcakes
• Chocolate Cupcakes with Peanut Butter Frosting
• Chocolate Milky Way Cupcakes
• S’mores Cupcakes
• Root Beer Float Cupcakes

What do you think of this amazing Snickers cupcake recipe? What would you serve with these cupcakes? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Snickers Cupcake Recipe

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Yield: 24 servings

Snickers Cupcakes

These Snickers cupcakes taste just like the chocolate bar. A tender chocolate cupcake is baked with a Snickers bar in the middle and then frosted with a creamy light peanut butter-flavored meringue frosting and drizzled with caramel and peanuts. 

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Ingredients

Salted Caramel

• 1 cup granulated sugar
• 6 tablespoons salted butter, cut into cubes, room temperature
• 1/2 cup heavy cream (room temperature)
• 1 teaspoon kosher salt

Cupcakes

• 1 1/2 cups granulated sugar
• 1 1/2 cups all-purpose flour (sifted)
• 1 cup cocoa powder (sifted)
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup unsalted butter (2 sticks, softened)
• 4 large eggs, at room temperature
• 1 cup Greek Yogurt (or sour cream)
• 2 teaspoons pure vanilla extract
• 6 snack-sized Snickers bar, cut in half

Swiss Buttercream Frosting

• 4 large egg whites, at room temperature
• 1 1/3 cup granulated sugar
• 1 2/3 cups unsalted butter (softened)
• 3/4 cup creamy peanut butter
• 1 teaspoon pure vanilla extract
• 3/4 teaspoon kosher salt
• 1/2 cup chopped salted roasted peanuts, to top

Instructions

Salted Caramel

1. Place the sugar in a medium heavy-duty saucepan (avoid using non-stick) and heat over medium-low heat, stirring constantly with a high heat-resistant spatula or wooden spoon. Sugar will form clumps and eventually melt into a brown, amber liquid as you stir.
2. When the sugar is completely melted, immediately stir in the butter until combined. The caramel will bubble rapidly when the butter is added, so be careful. If the butter separates or if the sugar clumps up, remove it from the heat and vigorously whisk to combine it again.
3. Whisk until it combines. (It may take 3-4 minutes). Return to heat when it’s combined.
4. After the butter has melted and combined with the caramelized sugar, stir constantly as you slowly pour in the cream. The mixture may bubble at first. After all the cream has been added, stop stirring and boil for 1 minute. It may rise in the pan as it boils.
5. Remove from heat and stir in the salt. Let cool. You can store leftover caramel in an airtight container refrigerated.

How to Make Snickers Cupcakes

1. Preheat the oven to 350 degrees F. Line a muffin tin with cupcake liners.
2. Put the sugar, flour, cocoa, baking powder, baking soda, and salt in a large mixing bowl and stir to combine.
3. Mix in the softened butter using an electric mixer at low speed until the mixture resembles moist crumbs.
4. Add in the eggs, one at a time, scraping the bowl after each addition. Add the Greek yogurt, and vanilla extract, scraping the bowl to be sure everything is combined. Beat on medium speed for 1-2 minutes to be thoroughly combined.
5. Fill the lined cupcake wells about 2/3 full (An ice cream scoop works well). Add a snack-sized Snickers bar into the cupcake batter,
6. Bake for 15 minutes, and insert a toothpick in the center and ensure it comes out clean or with moist crumbs.
7. Cool completely before frosting.

Buttercream Frosting

1. Place the egg whites and granulated sugar in a heat-safe mixing bowl and whisk together.
2. Set the bowl over a small pot of simmering water, and heat, whisking occasionally, until the sugar melts. Ensure the bottom of the bowl doesn’t touch the simmering water.
3. Remove from heat and whip on high speed until the meringue becomes glossy and thick and the bowl is cool to the touch. This is important as your butter will melt if the mixture is not cool.
4. Add the softened butter, one cube at a time, while whipping the mixture on medium-high.
5. When all the butter has been added, continue whipping until the buttercream comes together and is smooth and creamy. Add in the peanut butter, vanilla extract, and salt and beat on high for about a minute or until the mixture is thoroughly combined.
6. Transfer the buttercream to a pastry bag fitted with a decorating tip.
7. Pipe swirls of frosting onto the cupcakes.
8. Drizzle the caramel over the buttercream and salted peanuts.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Wilton 1M Open Star Piping Tip
• 
  Pastry Bag -50 Pack-16-Inch Extra Thick Large Cake/Cupcake Decorating Bags-Disposable Icing Piping Bags Set
• 
  Wilton 2105-6789 Perfect Results Premium Non-Stick Bakeware Muffin and Cupcake Pan, 12-Cup, Standard, Silver

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 476Total Fat: 32gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 99mgSodium: 304mgCarbohydrates: 43gFiber: 2gSugar: 33gProtein: 7g

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