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Snickers Cupcakes

Snickers Cupcake Recipe

Prep Time 40 minutes
Cook Time 18 minutes
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.