Treat yourself to the ultimate dessert experience with our delectable Snickers cupcakes. The perfect combination of moist chocolate cupcakes, a caramel drizzle and salted peanuts in every bite is a real crowd pleaser!
If a Snickers bar is your favorite candy bar, you’re in for a treat! Our amazing snickers cupcake recipe is a delightful twist on the beloved candy bars.
Prepare to be amazed by the irresistible combination of flavors in these Snickers cupcakes.
As if the rich chocolate cupcake recipe wasn’t enough, each cupcake is generously adorned with a drizzle of caramel sauce, decadent chocolate, chopped crunchy peanuts, and finished off with Snickers pieces. It’s a dessert that will undoubtedly satisfy your sweet cravings.
You can whip up a batch of irresistible Snickers cupcakes with a cake mix in no time at all!
Get ready to experience a taste sensation that captures the essence of Snickers chocolate bar in a delicious cupcake form.
How to Make Snickers Cupcakes
Ingredients:
- 15.25oz Chocolate boxed cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
- ⅓ cup chopped peanuts
- 3 tbsp caramel sundae sauce
- 16 oz can buttercream frosting
- 16 oz can salted caramel frosting
- 12 fun size Snickers candies
- Caramel sundae sauce (for drizzling)
- Chocolate sundae sauce (for drizzling)
Directions:
Preheat the oven to 350 degrees. Line a cupcake pan with 24 cupcake liners.
In a large bowl, beat the cake mix, water, oil, and eggs for 3 minutes.
Divide the cupcake batter between the cupcake liners. Transfer to the oven and bake for 12-15 minutes, until a toothpick comes out clean.
Transfer to a cooling rack for one hour to cool.
Once cupcakes are completely cooled, use a knife or skewer to remove a small piece from the center of each cupcake. Set aside the top piece, but discard the rest.
Add the peanuts and 3 tbsp sundae sauce to a small bowl and stir. Fill each center hole that you made with the filling. Stuff the top piece back on.
Add both cans of frosting to a bowl and beat for 2 minutes, until light and fluffy. Fill a piping bag equipped with a large star tip and pipe frosting onto cupcakes.
Chop the Snickers bars, then sprinkle pieces on top of each cupcake, then top with a caramel and chocolate drizzle.
To keep the cupcakes fresh, store them in an airtight container at room temperature for a day or two. If storing for a longer period, refrigerate them to maintain their freshness.
Relevant Recipes
- Snickers Poke Cake Recipe
- Twix Cupcakes
- Oreo Cupcakes
- Chocolate Peanut Butter Cupcakes
- Our Favorite Chocolate Cake Recipe
FAQ’s
Here are some key tips to achieve light and fluffy cupcakes:
Properly measure ingredients
Cream together softened butter and sugar until the mixture becomes pale in color and feels light and fluffy. Incorporating air into the batter is important for achieving fluffy cupcakes.
Beat the batter at medium speed just until the ingredients are combined.
Avoiding overfilling cupcake liners, fill cupcake liners or pans about two-thirds full to allow room for the cupcakes to rise without overflowing.
Preheat your oven to the recommended temperature.
You can use a creamy peanut butter frosting, cream cheese frosting, caramel buttercream frosting or chocolate ganache to top your Snickers cupcakes.
Snickers Cupcake Recipe
Ingredients
- 15.25oz Chocolate boxed cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
- ⅓ cup chopped peanuts
- 3 tbsp caramel sundae sauce
- 16 oz can buttercream frosting
- 16 oz can salted caramel frosting
- 12 fun size Snickers candies
- Caramel sundae sauce (for drizzling)
- Chocolate sundae sauce (for drizzling)
Instructions
Preheat the oven to 350 degrees. Line a cupcake pan with 24 cupcake liners.
In a large bowl, beat the cake mix, water, oil, and eggs for 3 minutes.
Divide the cupcake batter between the cupcake liners. Transfer to the oven and bake for 12-15 minutes, until a toothpick comes out clean.
Transfer to a cooling rack for one hour to cool.
Once cupcakes are completely cooled, use a knife or skewer to remove a small piece from the center of each cupcake. Set aside the top piece, but discard the rest.
Add the peanuts and 3 tbsp sundae sauce to a small bowl and stir. Fill each center hole that you made with the filling. Stuff the top piece back on.
Make your chocolate buttercream frosting recipe.
Add both cans of frosting to a bowl and beat for 2 minutes, until light and fluffy. Fill a piping bag equipped with a large star tip and pipe frosting onto cupcakes.
Chop the Snickers bars, then sprinkle pieces on top of each cupcake, then top with a caramel and chocolate drizzle.
To keep the cupcakes fresh, store them in an airtight container at room temperature for a day or two. If storing for a longer period, refrigerate them to maintain their freshness.