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These Snickers Cupcakes are over the top delicious! They’re decadent, chocolatey, caramel-y, peanut butter-y and so rich! You have to try them!
Need another Snickers dessert? My Snickers Cheesecake will blow your mind!
Snickers Cupcakes Recipe
Now before I too much into the cupcakes, I want to talk Divergent again. If you are reading them and don’t want any spoilers, skip ahead. Last week, I mentioned that I was almost done with the third book in the Divergent series, Allegiant. I have finished. And I am not a happy camper.
It didn’t have to end that way!
Seriously! It didn’t make anything better or change anything about the story. No, it just made it sad for the sake of being sad. Not cool. The author clearly hates happiness and happy endings.
Ok, so that’s probably not true about the author, but why else would she rip our hearts out with such a sad ending? WHY?!
It made me super sad, so now I have to move on. I can’t be sad any longer…
So back to the snickers cupcakes!
How to Make Snickers Chocolate Cupcakes
I started with my very favorite chocolate cake recipe. It is the most moist, delicious and fluffy chocolate cake. I use Hershey’s Dark Chocolate Cocoa, which is why these cupcakes are so dark. You could use regular cocoa, but I did that once and will never do it again. The dark is the way to go. Even if you don’t care for dark chocolate in bar form, it makes for the best baked goods.
Then I moved on to the filling.
You guys, I could eat the filling straight. SO good!
I wanted to really give these cupcakes and real Snicker-y feel. Just cake and icing wasn’t enough. And since the inside of Snickers are filled with caramel, peanuts and nougat (which is kind of like thick marshmallow), I made a filling modeling that yumminess.
It’s pure heaven.
And when added to this cupcake – seriously indulgent. Just like I like my sweets. 🙂
The peanut butter icing is variation of my normal buttercream with peanut butter added in. If you are more into the caramel though, instead of peanut butter, you could totally make the caramel icing from these Caramel Macchiato Cupcakes. Also totally yummy!
And because no dessert is complete without a chocolate drizzle, I’ve got one of those too. And a cute little half of a mini Snickers to finish it off!
So stinkin’ cute and so freakin’ delicious! It these don’t satisfy your sweet tooth, I don’t know what will.
Snickers Cupcakes
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 Cupcakes
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Snickers Cupcakes are over the top delicious! They’re decadent, chocolatey, caramel-y, peanut butter-y and so rich! You have to try them!
Ingredients
CHOCOLATE CUPCAKES
- 1 cup flour
- 1 cups sugar
- 1/4 + 1/8 cup Hershey’s Special Dark Cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 3/4 tsp vanilla
- 1/2 cup boiling water
FILLING
- 3 tbsp milk
- 6 tbsp butter
- 8 oz Kraft caramels, wrappers removed
- 1/2 cup chopped peanuts
- 1/4 cup marshmallow fluff
PEANUT BUTTER ICING
- 1/2 cup butter
- 1/2 cup shortening
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 2/3 cup peanut butter
- 2–3 tbsp water or milk
CHOCOLATE GLAZE AND TOPPING
- 1/2 + 1/8 cup powdered sugar
- 1 tbsp cocoa
- 1 1/2 tbsp milk
- 6 mini snickers, cut in half, for topping
Instructions
Nutrition
- Serving Size: 1 Cupcake
- Calories: 770
- Sugar: 72.6 g
- Sodium: 347.7 mg
- Fat: 45.1 g
- Carbohydrates: 88.8 g
- Protein: 8.7 g
- Cholesterol: 52.8 mg
Filed Under:
Enjoy!
Other Decadent Desserts
Snickers Peanut Butter Brownie Ice Cream Cake
Caramel Macchiato Chocolate Nutella Cupcakes
Peanut Butter Cookie Dough Brownie Layer Cake
Snickers Chocolate Cookie Cups
Recipes From Friends
Snickers Brownie Bites from The Domestic Rebel
Snickers Bar Pie from The Recipe Girl
Snickers Dip from Crazy for Crust
Thank you for sharing your ultra delicious recipe. The chocolate cupcake is my go to! I wanted to know if you could please send me the link of the cupcake pan you used for this recipe. These are not the standard Wilton size cupcakes (I always have beyond extra batter). The cupcakes pictured look almost as big as the Costco muffins. I have been looking for years for a wider cupcake pan but I haven’t had luck so I thought I would just ask. Oh, and how much do you fill? Thank you for your time!
These were actually made using a standard cupcake pan. Perhaps the pictures just look large for some reason? You can actually find the chocolate cupcake recipe here.
How long does the cake last inside and outside of the refrigerator?
The cupcakes should be served at room temperature, or close to it. They should be fine at room temperature for up to 24 hours. They should last well for 4-5 days in the fridge.
Do these hold for a day or two or does the filling make them mushy if not eaten in a day? Should they be put in the fridge if keeping overnight?
They should be fine for a day or two. You can refrigerate them, but just be sure to bring them back to room temperature to serve or the filling may be too firm.
I was wondering for the chopped peanuts if these are salted or non-salted? Also, do u find these already chopped like a Planter’s brand or do you chop these yourself? Just trying to understand how chopped they should be for the filling! Looking forward to giving these a try for Thanksgiving 🙂 LOVE your blog!
Salted or non-salted should be fine. I believe I used salted and chopped them myself. I hope you enjoy them! Happy Thanksgiving!
Will the filling get absorbed if they sit overnight?
If I remember correctly, it shouldn’t.
Hi Lindsay- I’m new to your blog, but you’ve won me over. I was sick of using boxed cake mixes, and wanted to find an ultra-moist “from scratch” chocolate cake recipe. I made this tonight and it was far more than I expected! So delicious!! And so moist and rich!! Plus, the recipe was so easy! I’ll never return to boxed mixes again! Can’t wait to try your other recipes! Thanks again!
I’m so glad you enjoyed the cupcakes!
I had earlier saved your sheetcake recipe for the same cake. That recipe doubles this cupcake version but I notice everything in this recipe is half the amount of that but the vegetable oil. Is there a reason why you still use the same amount of oil (1/2cup) for this one even though all other ingredients have been halved? I’ll be trying this in the coming days
Are you referring to this cake? The full cake uses 1 cup of oil, so it is actually cut in half in this recipe.
I’m referring to the snickers poke cake.
Ohh, I see. Those are two very similar, but slightly different chocolate cake recipes. There are other differences as well – like the cake uses both baking powder and soda. Also, these cupcakes bake at 300 degrees and the cake bakes at 350. Ultimately the cakes are very similar, but these cupcakes are honestly even more moist than the cake. With a poke cake though, you’re adding even more moisture, so there’s plenty.
Will doubling this recipe require any adjustments with ingredient measurements?
It should be fine to double as is.
Thanks! In response to two other posts, I suggest only filling the muffin cups halfway. I couldn’t find Kraft caramels either, but did find Kraft “Caramel Bits” (worked great!) at Walmart in the baking aisle with chocolate chips. One person who ate these said it was the best cupcake he had ever eaten and they were the first to disappear at a cupcake dessert table at a fundraiser among a selection of about 20 different cupcakes! Bravo!
I’m glad they were such a hit!
I used just the cupcake recipe for chocolate cupcakes and buttercream frosting…. these were incredible!!! They were the most moist, rich, decadent cupcakes I’ve had! Even better than bakery cupcakes my husband said! Definitely pinning for future use, and will even write the recipe down to keep away in my recipe book.
Does this recipe (or your new “Moist Vanilla Cupcake) change at all if you are baking mini cupcakes instead of the standard ones?
You’ll just want to adjust the baking time.
i baked these for my husband for valentines and they were phenomenal!!!! the chocolate cake was the best ive ever had. im baking a cake this weekend and want to use that recipe. how long should i bake the cake for
You can find the full chocolate cake recipe here.
Made these tonight but the cooking time and temperature didn’t work for me. I baked them at 300 degrees for 23 minutes and the batter was still wet. When making these, i noticed the batter was a bit more runny than usual. Is this consistency correct?
Yes, it’s a very thin batter.
Your cakes look amazing!
Thank you!
I made 44 of these for my daughters 13th Bday party tomorrow night, thank you so much for a awesome recipe. They taste divine.
Whew! 44! 🙂 I’m glad they were enjoyed!