Snickers Cupcakes

Chocolate, caramel, peanuts...can you ever go wrong with Snickers cupcakes?

What's not to love? 😉 I don’t think there will ever come a day that Snickers candy bars don’t remind me of my grandpa. Because I remember him saying - on more than one occasion - he needed to stop eating as many of the fun-size Snickers bars as he used to! He'd made the switch to working an office job fitting hearing aids, rather than his old job in construction. And apparently the old snack routine wasn't jiving well with the new occupation. 

Snickers are just addicting like that! 

Why make these Snickers cupcakes? 
  • Delicious blend of chocolate, caramel, and peanuts - sure to satisfy any sweet tooth without being too overly-sweet! 
  • Rich homemade chocolate cupcake base (featuring my favorite chocolate cupcake ingredient - buttermilk) 
  • Caramel and peanut butter cupcake filling (arguably one of the best things I've ever tasted) 
  • Frosted with swirls of caramel cream cheese buttercream - and topped with halved mini Snickers bars, chocolate sprinkles, peanuts, and a drizzle of caramel! 
Oh, one more thing to love about this recipe - 

This is an especially great recipe for any beginning cupcake-frosting-pipers – if the piping doesn’t go the way you want, just throw enough chopped peanuts, sprinkles, and Snickers bars on - and no one will ever notice! 

Recipe below! 

(Disclosure: As an Amazon associate I may earn from qualifying purchases, and my posts often contain affiliate links. If you click a link and make a purchase, I may receive a commission at no extra cost to you!) 

Snickers Cupcakes pinterest pin

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Snickers Cupcakes

Chocolate, caramel, peanuts, chocolate sprinkles, a caramel drizzle and a Snickers bar - you can't go wrong with these Snickers Cupcakes!
Prep Time30 minutes
Cook Time25 minutes
Decorating time30 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate Caramel Peanut cupcakes, Snickers Cupcakes
Servings: 24 cupcakes
Calories: 316kcal



Snickers cupcakes

  • 2 ¼ cups all purpose flour (350g)
  • 2 ¼ cups granulated sugar (450g)
  • 1 ¼ cup cocoa powder (100g)
  • 1 teaspoon baking soda (5g)
  • ¾ teaspoon salt (4g)
  • 1 cup unsalted butter (2 sticks/250g; softened)
  • 4 large eggs (at room temperature)
  • 1 ½ cups buttermilk (350mL)
  • 2 teaspoons vanilla extract

Snickers Cream Cheese frosting

Cupcake filling

  • ½ cup peanut butter
  • 2 Tablespoons caramel sauce
  • ½ frosting (from above recipe)



Snickers cupcakes

  • Preheat an oven to 350℉(180C). Line 24 muffin tins with cupcake liners. In the bowl of a stand mixer with a paddle attachment, stir together the flour, sugar, cocoa powder, baking soda, and salt. Add in bits of softened butter until no lumps of butter are visible and the mixture looks crumbly.
  • Whisk together eggs, buttermilk, and vanilla until well combined. Add wet ingredients to dry ingredients in a slow and steady stream until just combined. Scrape down the bowl and beat on medium for another 20 seconds.
  • Fill each liner 2/3 full (using a large cookie scoop to transfer the batter makes this a quick and easy process).
  • Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting. Set in the fridge or freezer to accelerate the cooling process if desired.

Snickers Cream Cheese frosting

  • Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla, salt if needed, and caramel sauce and beat until well combined.

Snickers cupcake filling

  • To make your cupcake filling, combine 1/2 cup frosting with 1/2 cup peanut butter and 2 tablespoons of caramel and stir to combine. Transfer to a small piping bag or ziplock.


  • Once the cupcakes have cooled, you're ready to core them. This can be done with a cupcake corer, the back end of a large piping tip, or a plastic knife.
  • Transfer filling into cored cupcakes - I used a small piping bag, but a spoon would work.


  • Now you're ready to decorate! Transfer your frosting to a large piping bag, and pipe in large swirls onto your cupcakes. Unwrap mini Snickers bars and cut each in half; place onto each cupcake with the cut end showing. (I thought the cupcakes looked cooler when the inside of the Snickers bar was visible on the top).
  • Decorate each frosting swirl with a drizzle of caramel, chopped peanuts, sprinkles, and halved Snickers bar - and you're done! Enjoy!



(Please note nutrition information is an estimate and may not be exactly accurate.)


Serving: 1cupcake | Calories: 316kcal | Carbohydrates: 31g | Protein: 3g | Fat: 20g

Did you make these Snickers cupcakes?

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