Snickers Cupcakes

One of my friends is an absolute Snickers addict. I used to work with her and she always had Snickers bars on hand whenever I needed a chocolate fix. I’d just mention I had a chocolate craving and out of her desk, or her handbag, she’d produce a Snickers bar that she’d happily give to me. What can I say, I pick the best people to be friends with! I created this Snickers Cupcakes recipe for her when she came round recently and she was pretty excited when she saw them, and very happy when she tucked into one! The sponge and buttercream are both flavoured with chocolate and peanut butter, they are filled with peanuts and caramel, and then topped with more caramel, more peanuts and some mini Snickers bites which I spotted in the supermarket recently and am totally addicted to!

Step by step…

I made a chocolate sponge by creaming together butter and sugar, whisking in eggs, then whisking in self rasing flour, baking powder and cocoa powder. I divided the mixture between 12 cupcake cases and baked them for 25 minutes.

Once the cupcakes were fully cool I used a cupcake corer to make a hole in the middle of each one.

I filled the holes with a few chopped salted peanuts and then some caramel sauce on top. Then I made a chocolate and peanut butter buttercream and piped it onto the cupcakes. I added a drizzle of caramel sauce, a mini Snickers bite cut in half and more salted chopped peanuts.

What if I can’t find Snickers Bites?

If you can’t find the mini Snickers bites, just chop up some regular size Snickers bars to decorate the cupcakes with.

What caramel sauce should I use?

My favourite caramel sauce to use is my Homemade Caramel Sauce, it’s rich, smooth and absolutely divine! You can also easily add salt to it to make it into a salted caramel sauce. If you don’t want to make your own, it’s quite easy nowadays to find a good quality ready made caramel (or salted caramel) sauce in the shops or online. I have used Tesco’s Finest, Bonn Maman and Carnation Caramel in the past with great results.

Oh wow, the Snickers Cupcakes were amazing! Everything the chocolate bar has to offer all in cupcake form. Sweet chocolate, gooey caramel, plus plenty of crunchy and salty peanuts!

Recommended equipment & ingredients*

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More Snickers recipes…

Chocolate Snickers Cake	Snickers Millionaire’s Shortbread

5 from 1 vote

Print

Snickers Cupcakes

Chocolate sponge filled with caramel sauce and peanuts, topped with a chocolate and peanut butter icing, caramel sauce, peanuts and mini snickers

Course Dessert

Cuisine British

Keyword Cupcake

Prep Time 45 minutes

Cook Time 20 minutes

Total Time 1 hour 5 minutes

Servings 12

Author thebakingexplorer

Ingredients

For the sponge

• 175 g Butter or baking spread
• 175 g Caster sugar
• 3 Eggs large
• 145 g Self raising flour
• 30 g Cocoa powder
• 1/4 tsp Baking powder
• 1 tbsp Milk

For the buttercream

• 200 g Butter or baking spread
• 400 g Icing sugar
• 40 g Cocoa powder
• 40 g Peanut butter
• 1 tbsp Milk

For the topping & filling

• 12 Snickers Bites
• 85 g Caramel sauce good quality shop bought or homemade
• 1 bag Salted peanuts chopped

Instructions

1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases

2. To make the cupcakes, cream together the butter and caster sugar until smooth

3. Add the eggs and milk, and mix well

4. Add the self raising flour, cocoa powder and baking powder and whisk in

5. Divide the mixture between the cupcakes cases, and bake them for 20 minutes or until a skewer inserted in the centre of the cupcakes comes out clean. Put them on a rack to cool completely

6. Use a cupcake corer or a knife to make a hole in the middle of each cupcake

7. Fill the holes with a couple of chopped peanuts per cupcakes and some caramel sauce. You can do this using a spoon or put the caramel sauce into a small piping bag, snip the end off and pipe it in

8. To make the buttercream, mix together the butter, peanut butter, cocoa powder and icing sugar with a spoon or electric hand whisk, when it starts to come together, add the milk and mix until smooth

9. Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon

10. Pipe the salted caramel sauce over the buttercream, or drizzle it on with a spoon
    

11. Top with a mini Snickers bites that's been cut in half, or a Snickers bar that's been chopped up. And more chopped peanuts
    

12. Store in an airtight container in a cool place, eat leftovers within 3 days

Recipe Notes

If you need a caramel sauce recipe, try my Homemade Caramel Sauce.

NB. This post is not in any way sponsored by Snickers – I just love their product!

If you like this, check out more of my Cupcake recipes!

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