Snickers Cupcakes

Here’s how to turn fan-favorite Snickers bars and homemade chocolate cupcakes into ultimate Snickers cupcakes!

Ingredients

Cupcakes

1/2 cup (41g) unsweetened natural cocoa powder*
3/4 cup (94g) all-purpose flour (spooned & leveled)
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, at room temperature*
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light brown sugar
1/3 cup (80ml) vegetable oil (melted coconut oil works too)
2 teaspoons pure vanilla extract
1/2 cup (120ml) buttermilk*

Topping

5 Tablespoons (71g) unsalted butter, softened to room temperature
1 cup (250g) creamy peanut butter
1 cup (120g) confectioners’ sugar
1/3 cup (80ml) heavy cream
1 teaspoon pure vanilla extract
¼ teaspoon salt
1/2 cup store-bought or homemade caramel sauce*
5–6 fun size Snickers bars, chopped

Instructions

Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners—this recipe makes about 14 cupcakes. Set aside.
Make the cupcakes: In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently stir – about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter won’t be very thick.
Pour/spoon the batter into the liners – fill only halfway to avoid spilling over the sides. Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 10 minutes, same oven temperature. Allow to cool completely before frosting.
Make the frosting: Using a handheld or stand mixer fitted with a whisk attachment, beat the softened butter on medium speed for 1 minute until completely smooth and creamy. Add the peanut butter and beat on medium-high speed until the two are combined. Add the confectioners’ sugar, cream, vanilla extract, and salt. Beat on low speed for about 20 seconds, then gradually increase to high speed. Beat on high for 1 minute.
Frost cooled cupcakes. I used a Wilton #12 round tip. Top with caramel sauce and chopped Snickers.