Snickers Cupcakes (Small Batch)

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These small batch Snickers cupcakes make just 6 moist chocolate cupcakes filled with caramel and topped with fluffy peanut butter frosting.

Prep Time45

Cook Time20

Total Time1 5

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 607kcal

Preheat and prepare pan. Preheat the oven to 350° F (180°C). Line one cupcake pan with paper liners by alternating them in the pan. Set aside.
Combine dry ingredients. In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt and set aside. 6 tablespoons (45 g) all purpose flour ¼ cup (21 g) unsweetened cocoa powder ½ teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon salt
Combine wet ingredients. In a second mixing bowl, whisk together egg, sugar, vanilla extract, oil, and buttermilk. 1 large egg room temperature 6 tablespoons (75 g) granulated white sugar 1 teaspoon vanilla extract ¼ cup (60 mL) neutral-tasting oil (I used avocado) ¼ cup (60 ml) buttermilk
Add the dry ingredients. Add the dry ingredients to the wet ingredient mixture, mixing just until combined. Do not overmix.
Bake. Divide the batter between the prepared paper liners, filling each about 2/3 full. Bake 15-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in pan for 5 minutes, then transfer to a cooling rack to cool completely. Store leftover cupcakes, covered at room temperature or in the refrigerator for 3 days. You can also freeze frosted or unfrosted cupcakes up to 2-3 months. Thaw overnight in the refrigerator before enjoying.

In a stand mixer, fitted with a paddle attachment, cream the butter first until light and fluffy on medium-high speed, for about 1 minute. 10 Tablespoons (1 1/4 sticks, 141 g) unsalted butter, softened
With the mixer on low speed, slowly add in the in the powdered sugar, ¼ cup at a time. And then once incorporated, mix on medium-high sped for about 1 to 2 minutes until light and fluffy. 1 ¼ cups (141 g) powdered sugar
With the mixer on low, add the vanilla extract and heavy cream. Mix on low to combine. 1 Tablespoons heavy cream 1 teaspoons vanilla
Add in the peanut butter and mix on low speed at first until incorporated. ½ cup (135 g) peanut butter
Increase the speed to medium-high speed and mix for 8 minutes until light and fluffy. Scrape down the bowl as needed. Use right away, or store in the fridge, in a covered container for up to 5 days.
Core each cupcake by cutting each center out. You can use a knife and cut half way down at an angle. Or use the bottom of a piping tip and press straight down and lift up. Save the tops and trim off a little. Fill each cupcake with caramel. Place the top of the cupcake back on. ¼ cup caramel sauce plus more for drizzling
With a large star tip fitted in a piping bag, pipe the frosting on to the cupcakes. Top with chopped snickers bars and a drizzle of caramel if desired! chopped snickers for decorating

Natural cocoa powder works best with the leavening used in this chocolate cupcake recipe.
Avocado, vegetable, or canola oil can be used as the neutral oil.
Store assembled cupcakes covered in the refrigerator for up to 3 days.
Unfilled, unfrosted cupcakes can be frozen for up to 2–3 months. Thaw completely before filling and frosting.
Peanut butter frosting can be made up to 5 days ahead and stored covered in the refrigerator.