Snickers Cupcakes

These small batch Snickers cupcakes combine moist chocolate cupcakes, a gooey caramel center, creamy peanut butter frosting, and plenty of chopped Snickers on top. The recipe makes just 6 cupcakes, so you get all the flavors of a Snickers candy bar without having a full dozen (or two!) cupcakes hanging around.

 

I created these cupcakes as a fun twist on my small batch chocolate cupcakes. I love taking a reliable base recipe and turning it into something completely different, and chocolate, peanut butter, and caramel felt like a pretty obvious combination!

The chocolate cupcakes are made with oil instead of butter. Oil stays liquid at room temperature, which helps give these cupcakes a wonderfully soft, moist crumb even after they’ve cooled. I like using avocado oil, but any neutral-tasting oil will work.

But my favorite part might be what’s hiding inside. Each cupcake gets cored and filled with caramel sauce before being topped with fluffy peanut butter buttercream. Add chopped Snickers and another drizzle of caramel, and you get chocolate, peanut butter, caramel, and a little crunch in every bite.

Why This Recipe Works

• Small batch size. This recipe makes just 6 cupcakes, so it’s perfect when you want something special without making a full dozen or more.
• Oil keeps the cupcakes moist. Using a neutral-tasting oil instead of butter gives the chocolate cupcakes a soft, moist texture that stays tender even after they cool.
• Buttermilk creates a tender crumb. The acidity in the buttermilk works with the baking soda while also adding moisture, giving you soft and fluffy chocolate cupcakes.
• Caramel goes inside and on top. Instead of relying on a drizzle for caramel flavor, each cupcake has a hidden caramel center so you get caramel in every bite.
• Peanut butter buttercream completes the Snickers flavor. Creamy peanut butter frosting adds that salty-sweet peanut flavor that pairs perfectly with the chocolate cupcakes, caramel filling, and chopped Snickers.

Ingredients You’ll Need

For the chocolate cupcakes

• All-purpose flour: For the most accurate results, weigh your flour with a kitchen scale or measure it using the spoon-and-level method.
• Unsweetened cocoa powder: I recommend natural unsweetened cocoa powder for this recipe.
• Baking powder
• Baking soda
• Salt
• Egg: Bring the egg to room temperature so it combines more easily with the other ingredients.
• Granulated sugar
• Vanilla extract
• Neutral-tasting oil: I use avocado oil, but vegetable or canola oil also works.
• Buttermilk: The acidity reacts with the baking soda and helps create soft, tender cupcakes. If you don’t have buttermilk, you can make a homemade buttermilk substitute.

For the peanut butter frosting and filling

• Unsalted butter: Let the butter soften to room temperature before making the frosting.
• Powdered sugar
• Heavy cream: This helps loosen the buttercream while keeping it rich and creamy.
• Vanilla extract
• Peanut butter: I recommend using a traditional creamy peanut butter rather than natural peanut butter, which can separate and make the frosting oily.
• Caramel sauce: You can use homemade or store-bought caramel sauce.
• Snickers bars: Chop them into small pieces so you get a little chocolate, caramel, peanut, and nougat in every bite.

How to Make Snickers Cupcakes

1. Prepare your cupcake pan

Preheat the oven to 350°F (180°C). Line a cupcake pan with 6 paper liners, spacing them out in the pan.

You only need six liners because this is a true small batch cupcake recipe. There’s no need to fill the empty wells with water.

2. Combine the dry ingredients

In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

Whisking these separately first helps distribute the leavening evenly throughout the batter. This is especially important with a small batch because even a small pocket of baking soda or baking powder can affect an individual cupcake.

3. Whisk together the wet ingredients

In a second mixing bowl, whisk together the egg, granulated sugar, vanilla, oil, and buttermilk until smooth and combined.

Room-temperature ingredients will blend together more easily and help create a more even batter.

4. Finish the chocolate cupcake batter

Add the dry ingredients to the wet ingredients and mix just until combined.

Once you add the flour, avoid overmixing. Too much mixing can develop excess gluten and turn what should be a soft chocolate cupcake into a tougher, denser one.

5. Fill and bake

Divide the batter evenly between the 6 cupcake liners, filling each about 2/3 full.

Bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Don’t wait for a completely dry toothpick if the cupcakes otherwise look done, as that can lead to overbaking.

Let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack. Cool completely before filling and frosting.

6. Make the peanut butter frosting

Using a stand mixer fitted with the paddle attachment, beat the softened butter on medium-high speed for about 1 minute, until light and creamy.

Reduce the mixer speed to low and gradually add the powdered sugar. Once incorporated, increase the speed to medium-high and beat for another 1–2 minutes.

Add the heavy cream and vanilla on low speed,

Then add the peanut butter.

Once everything is incorporated, increase the speed to medium-high and beat until the frosting is very light and fluffy, scraping down the bowl as needed.

7. Fill the cupcakes with caramel

Once the cupcakes are completely cool, cut a small opening from the center of each cupcake. You can use a small knife held at an angle or press the wide end of a piping tip into the center.

Don’t cut all the way to the bottom. You want to create a little pocket for the caramel while leaving enough cupcake underneath to contain it.

Spoon caramel sauce into each opening. Trim a little cake from the piece you removed and place the top back over the caramel.

8. Frost and decorate

Transfer the peanut butter frosting to a piping bag fitted with a large star tip and pipe it onto each cupcake.

Finish with chopped Snickers and an extra drizzle of caramel sauce. If your caramel is very thick, warm it just enough to make it easy to drizzle, but don’t pour hot caramel over the buttercream or it can melt the frosting.

Recipe Tips

• Don’t overfill the cupcake liners. Fill each one about 2/3 full. Overfilling can cause the cupcakes to overflow or rise and then sink in the center.
• Let the cupcakes cool completely before filling them. Cutting into warm cupcakes can cause them to crumble, and frosting warm cupcakes will cause the buttercream to soften or melt.
• Don’t core the cupcakes too deeply. Cut only about halfway down so the caramel stays inside the cupcake instead of soaking through the bottom.
• Use conventional creamy peanut butter for the frosting. Natural peanut butter tends to separate and can make the buttercream too soft or oily.
• Add the caramel drizzle shortly before serving. This keeps the finished cupcakes looking neat and prevents excess caramel from slowly running down the frosting.

How to Store

Because these cupcakes contain peanut butter buttercream and a caramel filling, I recommend storing assembled cupcakes in an airtight container in the refrigerator for up to 3 days. For the best texture and flavor, let them sit at room temperature for about 20–30 minutes before serving.

If you haven’t filled or frosted the cupcakes yet, the plain chocolate cupcakes can be kept covered at room temperature for up to 2 days.

You can also freeze the baked cupcakes. For the best results, freeze them before filling and frosting. Wrap each cooled cupcake well in plastic wrap, place them in a freezer-safe bag or container, label with the recipe name and date, and freeze for up to 2–3 months. Thaw overnight in the refrigerator or for a few hours at room temperature before filling and decorating.

The peanut butter frosting can be made ahead and refrigerated in a covered container for up to 5 days. Let it soften at room temperature, then beat it briefly again before piping if necessary.

Recipe FAQs

More Recipes To Try

If you love these small batch Snickers cupcakes, try some of my other chocolate and peanut butter desserts next! My my mini chocolate cake is great for another small batch option.

For more chocolate and peanut butter, try my fluffernutter cookie skillet. And if you’re craving even more chocolate, my brownies for two are another easy small batch dessert.