Snickers Cupcakes start with a chocolate cupcake filled with caramel and peanuts. Then everything is topped with peanut butter frosting for a luscious treat.
This recipe for Snickers Cupcakes is an amazing dessert while being very simple to make. It starts with a box mix for the cupcake recipe, but we jazz them up with lots of tasty mix ins. I also love to make Mocha Cupcakes and Black Forest Cupcakes.
The homemade frosting is simply heavenly and has so much peanut butter flavor. Just when you think it can’t get any better, the entire cupcake is topped with caramel, chocolate, chopped peanuts and miniature snickers.
It is the best snickers cupcake recipe, and you might also like Snickers Cake and Snickers Popcorn.
Table of contents
Why this recipe works
You get the flavor of gourmet cupcakes without the work or cost. The entire recipe is so easy. Not only do they look fabulous, but they taste heavenly.
Ingredients
For Cupcakes and Fillings
- Chocolate Cake Mix. Plus, ingredients to prepare the cupcakes based on the package instructions.
- Caramel Candies
- Heavy Whipping Cream
- Salted Peanuts (chopped)
Peanut butter frosting
- Unsalted butter, softened
- Creamy peanut butter
- Powdered sugar
Garnish
- Caramel Sauce
- Chocolate Sauce
- Chopped Mini Snicker Bars
Scroll to the recipe card and get the complete ingredients.
Substitutions and Additions
- Homemade Caramel sauce. Feel free to use store bought or you can try our easy homemade caramel sauce.
- Hot Fudge Sauce. It is super easy to make homemade hot fudge sauce and it’s even better on these cupcakes. Chocolate ganache is also great.
- Toppings. Get creative and use any toppings you like. More ideas include mini chocolate chips, chocolate shavings, crushed candy bars and more.
How to make snickers cupcakes
- Step 1. Make the cupcake batter. Preheat the oven and prepare the chocolate cupcakes based on the package instructions. You can use a standing mixer or handheld.
Step 2. Remove the cupcakes from muffin pan. Let the cupcakes cool completely on a wire rack at room temperature.
Step 3. Microwave the caramel and heavy cream. Heat in 30 second increments until melted using medium heat. Make sure to stir in between each interval with a spatula. It will be an amber color.
Step 4. Stir in the chopped peanuts. Do not use the mixer for this part. Add these by hand and carefully fold them into the mixture.
Step 5. Cut out the middle of the cupcake with a sharp knife. Then spoon the caramel peanut mixture into each of the cupcake holes to the top.
Step 6. Cream together the butter and peanut butter in a medium bowl using medium-high speed. Beat until smooth and fluffy.
Step 7. Slowly add the powdered sugar and milk on low speed. Alternate with milk and beat after each additional until desired consistency.
Step 8. Frost the cupcakes. Pipe the frosting onto each of the cupcakes with Tip 1M (star decorating tip). Make a swirl motion to form the frosting on the cupcakes.
Step 9. Drizzle the caramel sauce and chocolate sauce on top. Top with the chopped peanuts and snicker bars.
Pro Tips
- Make ahead option. The cupcakes can be made 1 day in advance and then frosted the next day. You can also make the frosting 1 day in advance and store in the refrigerator.
Undecorated cupcakes can be frozen up to 3 months. Allow to thaw overnight in the fridge and then frost as normal. - Decorate cupcakes when ready to serve. We recommend adding the chocolate and caramel drizzle as well as the candy topping right before serving.
- Room temperature. The frosting should use butter that is softened at room temperature. It will be easier to mix and result in a smoother texture and the best consistency.
- Cupcake liners. Change this up to match themes, parties, holidays and more. You can also double them and use 2 cupcake liners.
- Cutting the snickers. If you are having trouble cutting the snickers bars, place them in the freezer a few minutes. You do not want them frozen solid but just firm enough to make cutting easier.
- Cutting the hole for the filling. It is easiest to do with a pairing knife. You do not want to go all the way to the bottom or the filling will come out.
- Don’t have a piping bag? You can use a ziploc bag instead. Cut off the corner and pipe the frosting. It will not be as easy but it will still work.
- Be careful adding topping. Do not add too much topping. Be careful with how much candy you add to the top of each cupcake. You do not want it too heavy or it will not hold up.
How to decorate snickers cupcakes?
Each cupcake is piled high with peanut butter frosting. Then each cupcake is topped with chopped snickers bars, peanuts and a generous drizzle of caramel and chocolate.
Get creative and add your favorite candy combinations. We think decorating the cupcakes is so much fun and the kids love to help.
The chocolate peanut caramel combination is divine and it is fun to decorate these cupcakes.
Storage
Refrigerate the leftover cupcakes in an airtight container for up to 3-4 days. They are best enjoyed at room temperature so I highly recommend allowing them to sit on the counter before enjoying.
You can freeze the cupcakes, but it is recommended to flash freeze them first. Place the cupcakes on a plate or sheet pan and freeze for about an hour. Then transfer to a freezer container and freeze up to a month if decorated or up to 3 months if undecorated.
The cupcakes only need to be flash frozen if decorated. This is to prevent them from sticking to the container and each other. It will also help to preserve how pretty they look and keep the decorations intact.
More cupcake recipes
- Smores Cupcakes
- Peanut Butter Cupcakes
- Oreo Cupcakes Recipe
- Ice Cream Cone Cupcakes
- Graduation Cupcakes
- Cherry Limeade Cupcakes
Get ready to impress your family when they taste these cupcakes. Once you make snickers cupcake recipe, come back and leave a comment and star rating.
Snickers Cupcakes
Ingredients
For the Cupcakes and Fillings:
- 1 Box Chocolate Cake Mix
- *Ingredients to prepare the cupcakes based on the package instructions.
- 10 Caramel Candies
- 1 Tbsp Heavy Whipping Cream
- 1/2 cup Salted Peanuts chopped
For the Peanut Butter Frosting:
- ½ cup unsalted butter softened
- 1 cup creamy peanut butter
- 2-3 tablespoons milk
- 3 cups powdered sugar
For the Garnish:
- 1/2 cup Caramel Sauce
- 1/2 cup Chocolate Sauce
- Chopped Peanuts
- Chopped Mini Snicker Bars
Instructions
For the Cupcakes:
- Prepare the chocolate cupcakes based on the package instructions. Let the cupcakes cool completely on a wire rack at room temperature.
- Combine the caramel candies and heavy whipping cream in a microwave safe dish. Microwave in 30 second intervals, stirring after each interval, until melted.
- Stir in the chopped peanuts.
- Use a sharp knife to cut a small cone shaped hole out of the top of each of the cupcakes. Then spoon the caramel peanut mixture into each of the cupcake holes to the top.
For the Frosting:
- In a medium bowl, cream together butter and peanut butter until smooth and fluffy
- Gradually add powdered sugar, alternating with milk, beating after each additional until desired consistency
- Pipe the frosting onto each of the cupcakes with Tip 1M (star decorating tip).
- Drizzle the caramel sauce and chocolate sauce on top. Top with the chopped peanuts and snicker bars.
- Serve immediately and enjoy!
