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These Snickers Cupcakes transform plain chocolate cupcakes into decadent, candy-bar inspired creations, featuring a peanut caramel filling, fluffy peanut butter frosting, and LOTS of chocolate and candy bars.
I have never understood the gourmet cupcake craze. Don’t get me wrong—I understand the appeal of cupcakes themselves. Bite-sized cakes, with a 50/50 frosting ratio, adorably petite, so cute they’re practically batting Disney princess eyes at you, and socially acceptable to eat as an afternoon snack? That I get.
What I don’t get is paying upwards of $6.50 for said cupcake, and waiting in crazy long lines for them, and fetishizing the shops that sell them. It’s just some cake in a cute paper wrapper. Maybe with a scattering of sprinkles or a fondant doodad on top. Let’s all calm down now.
So here’s whatcha do. Instead of spending $50 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 beauties start with a moist, rich chocolate cupcake. Use the best cocoa you can find, please, because a cupcake made with pale, tasteless cocoa is no kind of cupcake at all. The cakes are hollowed out and filled with a peanut-studded caramel, then they’re topped with peanut-marshmallow frosting that mimics the peanut nougat found in a Snickers bar.
Are we finished, you ask? Not remotely! Top them with a big drizzle of hot fudge sauce, a scattering of salted peanuts, and a chunk of a Snickers bar. Oh, you fancy thing. Resist the urge to sell them to your friends and coworkers for $6.50 apiece and instead bask in the knowledge that you created an edible masterpiece. Snuggle into your Slanket in triumph.
These beauties will win over even the most skeptical cupcake doubters. If you’re a lover of candy bars, and a lover of excess, and a lover of cupcakes the size of your face, you are going to be a lover of this recipe.
Recipe notes: If the store-bought caramels you’re using are very stiff, you might want to increase the amount of cream to 1/2 cup to make sure that the filling is nice and soft. No one wants to chomp on a big hunk of hard caramel in their cupcake! The pretty cupcake wrappers I used are called tulip cups and can be purchased on Amazon.
🥜 More Peanut Recipes You’ll Love
no further! This is the BEST chocolate cupcake recipe. It’s got a strong
chocolate flavor, a beautifully moist texture, and pairs with just about any
frosting you can think of.
Cookie Dough Frosting
For the Cupcakes:
- 7.8 oz all-purpose flour, (1 ¾ cups)
- 3 oz unsweetened cocoa powder, (1 cup)
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk, full-fat, at room temperature
- 1/2 cup sour cream, full-fat, at room temperature
- 2 tbsp water, can substitute brewed coffee for richer flavor
- 6 oz unsalted 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 unsalted butter
- 1/2 cup salted peanuts, coarsely chopped
For the Peanut-Marshmallow Frosting:
- 8 oz unsalted butter, at room temperature
- 12 oz creamy peanut butter, (1 ¼ cups)
- 1 tsp vanilla extract
- 1/4 cup heavy cream
- 1 lb powdered sugar, (4 cups)
- 7 oz marshmallow cream, (1 jar)
- 1/2 cup chocolate fudge sauce
- 1/4 cup salted peanuts, chopped
- 10 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.
To Make the Filling:
- Don’t make the filling until you’re ready to fill the cupcakes. Combine the caramels, cream, and butter in a microwave-safe bowl. Microwave in 30-second increments, stirring well after every 30 seconds. They may resist melting and coming together at first, but continue to stir and heat until you have a smooth, fluid mixture. Add the chopped peanuts and stir them in.
To Make the Frosting:
- Combine the butter and peanut butter in the bowl of a large stand mixer fitted with a whisk attachment, and beat on medium-high speed until light and fluffy. Add the vanilla, cream, and powdered sugar, and mix on low speed until the sugar is moistened. Raise the speed to medium, and continue to beat until the mixture lightens and becomes fluffy and smooth. Add the marshmallow cream and stir it in by hand using a rubber spatula, scraping the bottom and sides of the bowl well. Once the frosting is well-mixed, spoon it into a pastry bag fitted with a large star tip.
- Use a sharp paring knife to cut a cone-shaped hole out of the top of the cupcakes. Scoop the caramel-peanut filling into the hole, coming almost all the way to the top. Cut the bottom off of the cupcake cone, and replace the top of the cupcake on top of the caramel. (The cupcake filling can be eaten or thrown away—I trust you will find something to do with it.) If the caramel starts to get a little hard to work with, microwave it briefly until it is fluid again.
- Once all of the cupcakes are filled, pipe the frosting on top in one big decorative swirl. Add a drizzle of fudge sauce or chocolate ganache, a sprinkling of chopped peanuts, and half of a fun-sized Snickers bar on top. Store Snickers Cupcakes in an airtight container at room temperature, and enjoy within 3-4 days.
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.Click here to learn more about baking measurements and conversion.
Hi! Thanks so much for sharing this wonderful recipe. I made them for my husband’s 30th birthday and they were a huge hit! They are so rich – I only took a couple bites of one and that was enough for me.
The filling is wonderful and so is the frosting – I absolutely love peanut butter.
I will certainly make them again for a special occasion. I also found them to not be so time consuming as others mentioned – just a couple extra steps from a regular batch of cupcakes.
Hi Chaia, I’m so glad to hear that you guys enjoyed the cupcakes–thanks for letting me know! And happy birthday to your husband! 🙂
I searched for a snickers cupcake for ages & found this one, they were awesome & everyone loved them so thanks! 🙂
That is awesome! I’m glad you guys enjoyed them!
I made these for a girl’s birthday at work, she loves snicker bars. They were a big hit and everyone loved them but one thing, my carmel obsorbed into the cake. When you bit into the cupcake there was only peanuts. I used the little squared carmel candies and did not add all the cream, just a little at a time until it was a consistency of a real thick surup. Using a cup measure I was unsure of the oz. I had, because candies have space between them. Perhaps the consistency needed to be thicker? I will definitely make them again.
Hi Cindy, I’m glad that the cupcakes were a hit, but am sorry that the caramel gave you a little trouble. What was the consistency of the caramel? How far in advance were they assembled? I’ve had very runny caramel absorb into cakes before, but haven’t had that experience with these cupcakes, maybe because I’ve kept the caramel to a thicker consistency.
That is what I am thinking is the consistency was too thin. It was like a cake batter, on the thick surupy side.
Oh yes, that sounds like the caramel’s consistency was the problem. If you try it again, definitely keep it much thicker and I think it’ll work out well!
Thank you and yes I will make it much thicker.
Probably the best peanut butter frosting ever! I did decrease powdered sugar to only 3 cups. I will definetly use this recipe again, thanks for sharing!
If this isn’t the most amazing cupcake I’ve ever seen then I don’t know what is! Snickers are the best and in cupcake form? TO-DIE-FOR!
My mouth is watering just looking at these cupcakes! Not only do they look delicious, I bet they taste out of this world with all that caramel!
I am so excited to have found your recipe and blog! These look AMAZING!!! Will be making them very soon. I’ve made several recipes in the past with the caramels and had some issues. I was wondering if you think caramel sauce would work. I just made some yesterday and was thinking of adding the peanuts to it? Does your filling end up quite a bit thicker than caramel “topping”? Thanks so much for your help/suggestions…and these delectable-looking cupcakes! 🙂
Made these last night and they were an absolute hit!
Was unable to find Marshmallow fluff in Australia but made my own by melting white marshmallows and adding hot sugar syrup until it was a spreadable consistency.
Thank you for the comment–I’m thrilled to hear that you enjoyed the cupcakes!
Thanks also for the tip about marshmallow cream. I didn’t realize this at the time I was writing the recipe, but apparently it’s not a very widely available ingredient, so I’m sure there are many people who will be able to use and enjoy your marshmallow cream hack. 🙂
I am going to make these for my hubbies birthday this week!
I’m going to try them soon for an office party! Thank you for your tutoirial!
You are so welcome–please let me know how it goes!
omg..i made these for my friend because shes pregnant ..she loved them the were a hit…can wait to make them for my kiddos bday this yr thank u for sharing
I made these for my mothers birthday in January, they were a huge hit with my family and coworkers. I took the leftovers to work. They were so good that my step daughter has requested them for her birthday next month. The caramel filling I can eat all on it’s own.
I noticed you said it makes 20 cupcakes but in a comment you said 14. How many does it make if I want the size in your picture?
I’ve made this cupcakes twice now and my brother in law loves them, but I am finding that my frosting starts to run or melt, and I follow the directions to a tee..Can you tell what may be wrong.
The frosting flavor was so good! However the caramel all dissolved into the cupcake and just left a hole. I made sure the caramel was very thick and cooled b4 putting in cupcakes. How do I keep filling from disappearing?
How would I make these gluten free? The only gluten is in the flour right? But what would the measurements and what else would I need to add if I used coconut flour instead? Any suggestions?
I used a gluten free chocolate cake mix and replaced the water the box called for with strong decaf coffee and buttermilk. I also replaced the oil with butter. I followed the cake box directions for baking. After that, I followed all the rest of the directions for this recipe. They turned out fantastic! I got rave reviews from the family. For me, they were easy to make gluten free using the mix!
Thank you Sugar Hero! I never thought I’d get to have snickers cake again because of gluten! Dream come true!
I plan on making these for a retirement party and was wondering if I make them the day before, should I refrigerate them? By the way, they look absolutely amazing! Thank You!!
Hey Marcia, I would say for a day they should be fine and the texture will hold better if its not in the fridge. I would suggest putting them in an air tight container. Thanks so much, I hope it goes well!
I am going to make these today as a “practice run” for a future formal party. Can you tell me whether they freeze well (esp. if I defrost them in the refrigerator). Thanks for the step-by-step, easy to follow directions!
Hey Melissa, I haven’t tried it so I can’t say for sure. My concern would be the caramel in the center and how it will survive the freezing and defrosting texture wise. My preference would be to freeze just the cupcakes beforehand then assemble them when you are ready to make them. If you do try it a different way I would love to hear how it goes and see pictures! Thanks so much!
What happened when 1 cup full-fat buttermilk is not placed in room temperature ?
Hey Havee, typically we use room temperature ingredients when baking a cake because they will mix better if they are the same temperature. For instance if it is cold it may tend to create lumps when mixing with another ingredient and have a little bit of an affect on the texture. So that could be the case! Hope that makes sense. I would love to hear how it goes when making these and see pictures!
I made these today for a friends birthday and they couldn’t have come out more perfect!!
Hey Sarah, I am so glad to hear it! Thank you so much for your feedback!
I was just wondering if you can sub a chocolate in place of the peanut butter for the frosting? I’m wanting to make them for my mom but she doesn’t like peanut butter.
Hey Marenda, I wouldn’t try and substituting chocolate for the peanut butter in the recipe however you can definitely swap out that frosting for a chocolate buttercream. My favorite is https://www.sugarhero.com/the-easiest-swiss-meringue-buttercream/ In the instructions on step three it gives directions of how to make it into a chocolate buttercream. I hope that helps, I would love to hear how it goes. I’m sure your mom will love them!
Thank you for making us hungry for sugar at 7AM. Love this recipe and we will definitely share it on our page and in our Facebook group.
Hey I am so glad you love it as much as I do! Thanks!
Seriously do not need the comparison sample on top of this cupcake. It tastes just like a Snickers bar! My Peanut Marshmallow Frosting was a bit dense so I thinned it with extra cream, but this recipe is awesome!. Definitely a favorite in this house.
Hey Tracie, I am so glad to hear they turned out so well! It sounds like they were a hit. Thanks so much for your feedback!!
The response that I received was crazy awesome. I made them for my boss and now I’m getting a raise.
Hey Trish, That is awesome! I am so glad that could happen, it sounds like they were enjoyed!! Thanks so much for your feedback!
OMG …these look amazingly delicious I cant wait to make them. would they have to be kept refrigerated?
Hey Marie, They will be fine at room temperature for a couple hours. I would say if it’s going to be longer than a day you could put them in the fridge in an air tight container with some clear wrap over it. They should be great! If you put them in the fridge I would just let them sit for a couple hours before serving. I would love to hear how it goes!
Hi Elizabeth, this recipe is awesome! I love it! Thanks so much for the recipe!
Hey Rika, I am thrilled to hear it was enjoyed! Thank you so much for the feedback!
Best cupcakes ever!
Hey Kim, I am so glad to hear that! Thank you so much for your response! I am thrilled to hear it worked so well!
Hi, im about to try these for valentine´s day, and i have a question, in the recipe says that yo have to inmediately fill the cupcakes with the filling because its going to get hard, how hard can it get? i mean if we eat them hours later ist gonna be like hard candy, or like snickers filling hard? i hope i have explained myself correctly. I Want to make them for my 5 year old’s classmates, but if the fillings gets too hard i might keep them for myself
Hi Lili, I am so excited for you to make these! They are one of my favorites. The way the recipe is written, the caramel filling should stay soft. However if the store-bought caramels you’re using are very stiff, you might want to increase the amount of cream to 1/2 cup to make sure that the filling is nice and soft. No one wants to chomp on a big hunk of hard caramel in their cupcake! I hope that helps, I would love to hear how it goes for you. If you have anymore questions don’t hesitate to ask! You can always send me an email, thanks!
Amelia, i followed your advice and added 1/2 cup of cream, it was such a hit, i´m still eating them, thank you so much, this recipe goes right to the top of my favorite cupcakes (as this site, also). 🙂
Hi Lili, I am so thrilled to hear it worked so well!!! Thank you so much for letting me know, I am glad to know it was enjoyed by so many! Thanks again for all your feedback!
One of the best cupcake recipes I have ever made! Thank you so much!
Can you freeze this frosting? If not, how long will it stay good In the refrigerator?
This caramel filling is delicious! I used it on some chocolate cupcakes I made.I plan to try the whole recipe next time.It sounds so delicious.Cant wait.Thanks for posting this.
Thanks, Kierston! Glad you enjoyed the caramel, and please let me know how the cupcakes work out for you next time! 😀
I should have decreased the powdered sugar in the frosting, my frosting ended up the consistency of thick dough! Not at all like buttercream. It was all going great until I added the powdered sugar. I thought the fluff would help, but no. I also don’t have a stand mixer, I was using a hand mixer, in case that helps anyone else. I would recommend adding two cups of powdered sugar and then checking the consistency, then add more if needed. Didn’t make the cupcakes, so I can’t comment on that.
I’m sorry to hear the frosting gave you trouble. It definitely could have been the hand mixer–typically hand mixers require more mixing time since they are less powerful. Hope you were still able to enjoy it. 🙂
I have made these cupcakes a few times and they’re always awesome! I have made them as the recipe says and have also made them substituting gluten free flour. Gluten free makes them a bit denser but doesn’t take away from the cupcake at all. Anyone who’s debating if they should make these, don’t think about it, just do it, you wont regret it
Thank you for sharing Rachel! 🙂
Awesome cupcakes! So good. I use this recipe to make stacked cakes also. I got so many compliments on them. I love the crunch and saltiness the peanuts add.
This would be such a yummy cake too, thank you for sharing! Glad you enjoyed it 🙂
I halved the ingredients and made a small cake 🙂 it turned out perfect! Thank you!
I’m so thrilled to hear that, Chey! Thanks so much for sharing your feedback. 🙂
My wife made these cupcakes and they were great. Thanks for sharing the recipe.
Hi Doyle! So glad you enjoyed them. Thanks for commenting . . . I love hearing from my readers.
This is a keeper chocolate cake recipe. I don’t understand how the recipe calls for 7 snickers cut in half when there’s 20 cupcakes. I actually got 24. 7 plus 7 is 14.
Hi Laurie! I’m glad the cupcakes turned out well for you. I’ll check out the recipe and make sure to update that. Sorry for the confusion!!