Chocolate/ Cupcakes/ Dessert/ Peanut Butter

Snickers Cupcakes

September 12, 2022

These cupcakes taste just like the candy bar in cupcake form! Decadent chocolate cake is filled with rich chocolate ganache, topped with creamy peanut butter frosting, gobs of caramel sauce, chocolate, crunchy peanuts, and Snickers bar pieces. This is my new favorite cupcake. I’ve never tested anything quite like these!

Snickers Cupcakes

Last week, I was talking to my three year old daughter, Danielle, while baking a batch of funfetti cupcakes, and we started talking about our favorite types of candy. Danielle is just like me when it comes to desserts: the more chocolate, the better! She told me her new favorite candy was a Snickers bar, which she recently tried while visiting her grandparents. When I jokingly asked her if she would like a Snickers cupcake, her face lit up and she started jumping around the room chanting, “Mommy, please make me a Snickers cupcake pleaseeee!”

I immediately decided to create a recipe for Snickers cupcakes! Not only to please my daughter, but because I knew they would be so delicious and I wanted to share it with you all. 

This recipe starts with extremely chocolatey and moist cupcakes, similar to the ones in my chocolate peanut butter cupcake recipe. Each cupcake is filled with chocolate ganache and then topped with the creamiest peanut butter frosting. It’s all topped off with gobs of caramel sauce, more chocolate sauce, crushed peanuts, and Snickers candy bar pieces for garnish. 

Let’s just say my daughter was more than satisfied when she finally got one of these Snickers cupcakes! And so did I 🙂

Snickers Cupcakes

How to make Snickers cupcakes

These cupcakes have four components: 

  • Chocolate cupcakes
  • Chocolate ganache for filling and topping
  • Peanut butter frosting
  • Garnish: caramel sauce, chocolate ganache, peanuts, Snickers bars
  1. It’s a good idea to make the chocolate ganache and caramel sauce first so they are cool by the time you are ready to fill and top your cupcakes.
  2. To make the chocolate ganache, put the chocolate and heavy cream in a microwave safe bowl and microwave in 30 to 45 second increments until the chocolate is melted, stirring often. Once the chocolate is melted, place in refrigerator to cool, or let sit at room temperature. If the ganache solidifies, simply pop it in the microwave for a few seconds and stir to soften.
  3. To make homemade caramel sauce, heat the sugar and water on low heat on the stovetop. It will begin to boil and thicken, and eventually will start to caramelize. When it’s turned amber in color, add the butter and cream and mix with a whisk. The caramel will rise and bubble, but keep mixing until it stops. Once the butter and cream are combined, you can set it aside to cool.
  4. Now’s time to bake your cupcakes! Gather all your ingredients and measure out your dry ingredients in a single bowl, including the flour, baking soda, salt, and cocoa powder.
  5. Add the room temperature butter to an electric mixing bowl and beat on medium speed for 2 minutes with the paddle attachment. Once the butter is whipped, add the sugar and beat for another two minutes. This incorporates air into the batter, ensuring the fluffiest cupcakes possible.
  6. Then, add each egg individually, making sure the first one is fully incorporated before adding the second. Be sure to use a spatula to scrape down the sides of the bowl to make sure all of your batter is combined homogeneously
  7. Combine the hot water and milk, and add to your mixture with half of the flour mixture. Mix together completely on low speed. Then add the second addition of each and mix again. Only mix until everything is fully combined–do not overmix.
  8. Pour the batter into your cupcake pan lined with cupcake liners and bake for 15-18 minutes, until a toothpick comes out clean.
  9. Before you fill and decorate the Snickers cupcakes, you’ll need to allow them to cool completely.
Snickers Cupcakes

Decorating Snickers cupcakes

  • To make the peanut butter frosting: Cream butter in a mixer with the paddle attachment until it’s light and fluffy. Add the peanut butter and combine. Mix in the powdered sugar and vanilla and finally, add the cream. Beat for 30 seconds until light and fluffy.
  • Once the cupcakes are cooled, use a pairing knife to cut holes in the centers of your cupcakes. I prefer holes that are about 1/4in in diameter that go about 3/4 of the way through the cupcake.
  • Fill each cupcake with chocolate ganache.
  • Next, it’s time to top the cupcakes. I love using a piping bag with a star tip to do this. You can also use a makeshift piping bag by cutting a hole in a large Ziplock bag.
  • Drizzle caramel sauce and leftover chocolate ganache over each cupcake with a spoon or piping bag cut with a small hole. Feel free to use as much caramel sauce as you like (the more the better, if you ask me:)
  • Finally, garnish your cupcakes with chopped peanuts and pieces of Snickers bars. I like to use a knife to cut them up and pile a few pieces on the top of each cupcake.
Snickers Cupcakes

Tips for making Snickers cupcakes

  • I highly recommend not skipping the peanut garnish! It really adds texture and delicious element to these cupcakes.
  • Make sure all elements are room temperature so none of the elements melt or absorb.
  • Because there is heavy cream in the peanut butter frosting, these cupcakes should be stored in the refrigerator. However, I highly recommend serving them at room temperature so the filling and frosting are soft. To do this, simply remove them from the refrigerator an hour before serving.
  • When cutting the centers out of your cupcakes, leave a layer of cake between the hole and the cupcake liner to keep the ganache fully encased by the cake.
Snickers Cupcakes

More of my favorite chocolate peanut butter recipes

Snickers Cupcakes
Snickers Cupcake Recipe
Prep Time: 40 mins
Cook Time: 18 mins
YIELD: 12 cupcakes
 

Ingredients
Cupcakes
  • 1 1/3 cups (185g) all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick/113g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120 ml) whole milk
  • 1/2 cup (120 ml) hot water
Frosting
  • 1/2 cup (1 stick/113g) unsalted butter, softened to room temperature
  • 1 cup (250g) creamy peanut butter
  • 2 cups (230g) powdered sugar, sifted
  • 2 tablespoons heavy cream
  • 1 teaspoon pure vanilla extract
Fillings and toppings
Instructions
  1. Preheat oven to 350°F/180°C. Line muffin tin with cupcake liners. Set aside.

  2. In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, 2-3 minutes. Scrape down the sides and bottom of the bowl as necessary. On medium speed, beat in eggs, one at a time, beating well after each addition. Beat in vanilla extract. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Beat in the milk until combined. Add the other half of the dry ingredients and beat slowly until combined. Add hot water and beat just until combined. Do not over mix – the less you mix, the lighter the cake will be.

  4. Divide batter evenly between cups, filling them about 3/4 full. Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack.

  5. To make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and peanut butter on medium speed until smooth and creamy, about 2 minutes. Add 1 cup of powdered sugar and beat until smooth, then add the other cup. Beat on medium high speed until combined, then add heavy cream and vanilla. Beat another minute until the frosting is light and fluffy. Frost cupcakes once they’ve cooled.

  6. Assemble your cupcakes: Once the cupcakes are cooled, cut holes in the center of each cupcake with a butter knife, about 1/4 inch in diameter, making sure not to cut all the way to the bottom of the cupcake. If the chocolate ganache is not at room temperature, heat it slightly. Fill each hole with chocolate ganache. Top each cupcake with the desired amount of peanut butter frosting using a piping bag (my favorite tips are 1M or 2D). Alternatively, you can scoop on the frosting with a large spoon. Drizzle caramel sauce and leftover chocolate ganache over each cupcake and garnish with pieces of nuts and Snickers bars.

  7. Because of the addition of heavy cream, cupcakes should be stored (covered, in an airtight container) in the fridge. They’ll keep for 3 days. Bring to room temperature about 1 hour before serving.
  8. Unfrosted cupcakes can be kept tightly covered at room temperature or in the fridge for up to 3 days or in the freezer for up to 2 months. Thaw, still covered, on the counter or overnight in the fridge.

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