Snickers Cupcakes
Equipment
- 1 12-cup muffin/cupcake pan
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 small heatproof bowl
- 1 Whisk
- 1 hand mixer or stand mixer
- 1 Rubber spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 microwave or small saucepan
- 1 piping bag or zip-top bag
- 1 small round piping tip (optional)
- 1 Cooling rack
- 1 Paring knife
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 large eggs room temperature
- 1/2 cup whole milk room temperature
- 1/3 cup vegetable oil
- 1/3 cup hot water
- 1 teaspoon vanilla extract
- 12 fun-size Snickers bars unwrapped
- 1/2 cup creamy peanut butter
- 1/4 cup caramel sauce plus extra for drizzle
- 1/4 cup heavy cream for filling
- 3/4 cup unsalted butter room temperature; for frosting
- 2 cup powdered sugar sifted; for frosting
- 1/4 teaspoon fine salt for frosting
- 2 tablespoon heavy cream for frosting
- 1/2 teaspoon vanilla extract for frosting
- 4 fun-size Snickers bars chopped; for topping
- 2 tablespoon salted peanuts optional; chopped; for topping
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper cupcake liners.
- In a medium bowl whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In another bowl whisk together eggs, milk, vegetable oil, hot water, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix with a whisk or spatula just until combined and no dry streaks remain.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake the cupcakes for 16–18 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely.
- While the cupcakes cool, combine peanut butter, 0.25 cup caramel sauce, and 0.25 cup heavy cream in a small bowl and stir until smooth and thick but spoonable.
- To make the frosting, beat 0.75 cup butter with a mixer on medium speed until creamy and pale, about 2–3 minutes.
- Add powdered sugar, 0.25 teaspoon salt, 2 tablespoons heavy cream, and 0.5 teaspoon vanilla to the butter and beat on low until combined, then on medium-high until light and fluffy, about 2 minutes.
- Once the cupcakes are completely cool, use a paring knife to cut a small cone-shaped piece from the center of each cupcake.
- Place a small spoonful of the peanut butter–caramel filling into each cavity, then gently replace the top piece of cake, trimming if needed so it sits flush.
- Fit a piping bag with a round tip (or snip the corner of a zip-top bag), fill with frosting, and pipe a generous swirl on each cupcake.
- Drizzle extra caramel sauce over the frosted cupcakes.
- Top each cupcake with chopped Snickers pieces and chopped salted peanuts if using.
- Let the decorated cupcakes rest at room temperature for about 30 minutes so the flavors meld and the frosting sets slightly before serving.
Notes
For best texture, avoid overmixing the batter so the cupcakes stay tender, and be sure they are completely cool before filling and frosting to prevent the filling from melting and the frosting from sliding off. If the peanut butter–caramel filling seems too thick, loosen it with a teaspoon of cream at a time, and if the frosting is too soft to hold its shape, chill it for 10–15 minutes and re-whip briefly. You can freeze unfrosted cupcakes for up to a month, then thaw and decorate as needed, and feel free to adjust sweetness by using lightly salted peanut butter or adding a pinch of salt to the caramel drizzle.
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