Fudgy chocolate cupcakes, creamy peanut butter frosting and a drizzle of caramel — these Snickers cupcakes combine everything you love about the candy bar. Top each cupcake with a chunk of Snickers for an indulgent finish. 
If you love Snickers bars, meet your new favorite dessert: Snickers cupcakes. This recipe starts with moist, fudgy chocolate cupcakes, topped with a smooth peanut butter frosting, drizzled with salted caramel and finished with half of a fun-sized Snickers bar. The combination of chocolate, peanuts and caramel is classic for a reason — sweet, salty and rich all at once. The peanut butter frosting balances the intense chocolate base, while the caramel adds a sticky, buttery finish.
Making The Chocolate Cupcakes
The cupcake base is tender and extra moist. Begin by whisking the dry ingredients together: flour, cocoa, sugar, baking soda, baking powder and salt. In a separate bowl combine the wet ingredients — oil, egg, vanilla and buttermilk (or milk). Fold the wet mixture into the dry ingredients, then gradually whisk in hot coffee or boiling water. The oil, milk and hot coffee keep the crumb moist, while the hot coffee “blooms” the cocoa and intensifies the chocolate flavor.
For The Peanut Butter Frosting
This peanut butter frosting is creamy, lightly salty and perfectly spreadable. It’s made with butter, smooth peanut butter, powdered sugar, vanilla, a pinch of salt and a little cream or milk to reach the right consistency. Use a commercial smooth peanut butter (not a natural one where oil separates) to avoid an oily or grainy frosting. The recipe yields plenty if you like a generous swirl; halve the amounts if you prefer less frosting per cupcake.
For the Caramel Drizzle
A thicker caramel works best so it sits on the frosting instead of running off. You can make the caramel from scratch or use store-bought. If making your own, cool it completely before drizzling; warm caramel will melt the frosting. To drizzle neatly, spoon the caramel into a small freezer bag, snip a tiny corner and squeeze a thin stream over each frosted cupcake.
Make Ahead Tips
To save time on serving day:
- Bake the cupcakes a day ahead. Cool completely and store in an airtight container at room temperature overnight.
- Make the caramel sauce the day before if using homemade. Cool fully and refrigerate in an airtight container.
- On the day you plan to serve, make the frosting and assemble the cupcakes to preserve freshness.
Snickers Cupcakes
Equipment
- 12-cavity muffin pan
Ingredients
Caramel Sauce (or use store bought)
- 3/4 cup granulated sugar (150 g)
- 1/4 cup unsalted butter (56 g), cut into cubes
- 6 tablespoons heavy cream (90 ml)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon coarse salt
Chocolate Cupcakes
- 1 cup all-purpose flour (125 g)
- 1/2 cup cocoa powder (45 g), sifted
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar (200 g)
- 1/3 cup vegetable oil (80 ml)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (120 ml)
- 1/3 cup hot coffee (80 ml) or boiling water
Peanut Butter Frosting
- 3/4 cup unsalted butter (168 g), softened
- 1/2 cup smooth peanut butter (do not use natural)
- 2–2 1/2 cups powdered sugar (220–275 g)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2–3 tablespoons cream or milk (30–45 ml)
To Decorate
- 1/2 cup caramel sauce (120 ml)
- 6 fun-size Snickers bars, halved
Instructions
Caramel Sauce (if making your own)
- Add the sugar to a medium saucepan over medium heat and stir gently. The sugar will clump and then melt into an amber liquid.
- Once the sugar is fully melted and amber, add the butter and stir as it melts. Lower the heat.
- Carefully whisk in the cream until the caramel is smooth and even in consistency.
- Remove from heat, whisk in vanilla and salt, then cool completely before using.
Chocolate Cupcakes
- Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with liners.
- Whisk together flour, cocoa, baking powder, baking soda, salt and sugar in a large bowl.
- In another bowl whisk oil, egg, buttermilk (or milk) and vanilla.
- Make a well in the dry ingredients, pour in the wet mixture and whisk until about 80–90% combined.
- Whisk in the hot coffee or boiling water until the batter is smooth.
- Fill liners about 1/2 to 2/3 full. Bake 17–20 minutes, or until a toothpick comes out clean.
- Cool in the pan 10 minutes, then transfer to a rack to cool completely.
Peanut Butter Frosting
- Beat the butter in a large bowl until smooth.
- Beat in the peanut butter until combined.
- Add 1 cup powdered sugar, vanilla and salt on low speed, then gradually add the remaining powdered sugar about 1/2 cup at a time, alternating with tablespoons of cream until you reach the desired consistency.
To Decorate
- Transfer frosting to a piping bag fitted with a 1M tip (or your preferred tip).
- Pipe a circle around the edge of each cupcake and swirl up to form a peak.
- Put cooled caramel into a small bag, snip a corner and drizzle over each frosted cupcake.
- Top each cupcake with half a fun-sized Snickers bar.
Notes
- Caramel Sauce: You can use store-bought caramel or make your own. The homemade recipe will likely leave extra caramel.
- Storage: Store frosted cupcakes in an airtight container at room temperature for up to 8 hours or refrigerated for up to 3 days. If chilled, let sit at room temperature ~30 minutes before serving.
- Nutrition: Nutrition shown is an estimate for one cupcake with frosting, caramel and half a fun-sized Snickers.