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Snickers Cupcakes

Snickers Cupcakes: Indulge in Gooey, Chocolatey Bliss

Snickers Cupcakes are a delightful treat that combines chocolate cake, gooey caramel, and crunchy peanuts, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup unsweetened cocoa powder substitute with Dutch-processed cocoa for milder taste
  • 1 cup all-purpose flour gluten-free flour can be used
  • 1 teaspoon baking powder ensure it's fresh
  • 1 pinch salt enhances flavor
  • 1 cup granulated sugar swap half for brown sugar for richer flavor
  • 2 large eggs use flax eggs for egg-free option
  • 1 teaspoon vanilla extract recommended for best taste
  • 1 cup hot coffee or water brewed coffee works wonders
  • 1/2 cup butter can substitute with vegetable oil
For the Frosting
  • 1/2 cup peanut butter use crunchy for enhanced texture
  • 2 cups powdered sugar adjust consistency with milk
  • 1 splash milk add more for smoother spread
For the Filling & Topping
  • 1 jar thick caramel sauce store-bought options work
  • 1/2 cup chopped peanuts substitute with crushed toffee if desired
  • 1 cup chocolate chips optional for extra indulgence

Equipment

  • Muffin Pan
  • mixing bowls
  • Hand mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
  2. In a medium bowl, whisk together cocoa powder, flour, baking powder, and salt until combined.
  3. Cream butter and sugar in a large bowl until light and fluffy, about 2–3 minutes.
  4. Add eggs one at a time and mix well, then stir in vanilla extract.
  5. Gradually alternate adding dry ingredients and hot coffee or water, mixing gently until just combined.
  6. Divide the batter among the cupcake liners, filling each two-thirds full, and bake for 18–20 minutes.
  7. Let cupcakes cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Remove a small piece from the center of each cupcake and fill with caramel sauce.
  9. Beat together peanut butter and powdered sugar, adding milk to reach desired consistency for frosting.
  10. Frost each cupcake and top with chopped peanuts and optional chocolate drizzle.

Nutrition

Serving: 1cupcakeCalories: 380kcalCarbohydrates: 48gProtein: 6gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 170mgPotassium: 120mgFiber: 2gSugar: 30gVitamin A: 300IUCalcium: 50mgIron: 1.5mg

Notes

These cupcakes can be stored unfrosted at room temperature for 2 days or covered in the fridge for up to 5 days.

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