Moist chocolate cupcakes filled with gooey caramel and peanuts, topped with fluffy peanut‑marshmallow frosting, drizzled with fudge, and crowned with chopped candy bar—decadence in every bite.

WHY YOU WILL LOVE THIS RECIPE

Every layer is a flavor bomb: rich cocoa cupcakes, creamy caramel‑peanut surprise, whimsical peanut‑marshmallow frosting, plus fudge drizzle and candy bar crunch. It’s a serious treat that mimics the magic of a Snickers bar in cupcake form—but way more impressive.

Snickers Cupcakes

Cupcakes might seem like an everyday treat—but every once in a while, one comes along that demands your full attention. This is that cupcake. Inspired by the unmistakable layers of a Snickers bar, these chocolate cupcakes go beyond your average swirl-and-frost bake. They are rich, textural, indulgent desserts packed with gooey caramel, crunchy peanuts, pillowy peanut butter-marshmallow frosting, and topped with a generous drizzle of chocolate fudge. If dessert were a celebration, these would be wearing confetti.

There’s a certain magic in transforming candy into something homemade, elegant, and slightly outrageous in the best way. Here, that starts with the base—a tender, ultra-moist chocolate cupcake made with sour cream and buttermilk. These ingredients aren’t just there for structure—they create a plush crumb that’s rich and soft, the kind you can sink your teeth into. Cocoa powder adds depth, and a splash of brewed coffee (if you choose to use it) intensifies the chocolatey backbone without tasting like coffee at all. It’s a secret many pastry chefs swear by, and once you try it, there’s no going back.

The cupcake itself is only part one of this layered experience. The real wow-factor begins once those chocolate domes cool. That’s when the filling steps in: a homemade caramel loaded with chopped salted peanuts. It’s warm, glossy, sticky in the best way, and spooned straight into the center of each cupcake. This molten middle is your golden ticket to dessert greatness—it contrasts beautifully with the cake’s fluffiness, and makes every bite feel like a surprise.

And then there’s the frosting. Oh, the frosting. This isn’t your average buttercream. Instead, it’s a creamy blend of real butter, smooth peanut butter, and fluffy marshmallow cream. The result is light, luscious, and far less sweet than traditional icing. It sits high atop each cupcake like a cloud, perfectly pipeable but not fussy, with just enough peanut richness to echo the flavors of the iconic candy bar it honors.

We’re not done yet. You can’t build a cupcake inspired by a Snickers and stop at frosting. A finishing drizzle of chocolate fudge brings everything together—the visual cue that this is no ordinary bake. A scattering of chopped peanuts adds crunch, and a final flourish of halved fun-size candy bars makes this cupcake feel almost too good to eat.

Almost.

This recipe does require a bit of effort, but every step is simple and totally doable at home. The batter comes together quickly, the caramel can be made in the microwave, and the frosting is forgiving and easy to work with. Each component can be made in advance and assembled the day you plan to serve them.

They’re ideal for parties, birthdays, potlucks, or when you want to show someone just how much you care—because when you hand them a cupcake like this, you’re not just giving them dessert. You’re giving them an experience. Something indulgent, playful, and beautifully made from scratch.

What I love most about these cupcakes is how they blend whimsy and indulgence. They remind you that baking can be fun, theatrical, and a little over-the-top—in all the right ways. Each layer is its own moment, and together, they create a cupcake that’s not only rich in flavor but also rich in joy.

So if you’re looking for a treat that’s part comfort, part showstopper, this is the one. It doesn’t just deliver on taste—it delivers on nostalgia, generosity, and sheer cupcake drama.

SERVINGS

Makes about 20 cupcakes

TIME

• Prep Time: 30 minutes

• Bake Time: 22–25 minutes

• Filling & Frosting Prep: ~25 minutes

• Assembly: ~10 minutes

• Total Time: About 1 hour 30 minutes

INGREDIENTS

• Cupcakes:

  • 7.8 oz all-purpose flour (~1 ¾ cups)

  • 3 oz cocoa powder (~1 cup)

  • 1½ tsp baking soda

  • ½ tsp salt

  • 1 cup buttermilk, room temp

  • ½ cup sour cream, room temp

  • 2 tbsp water (or coffee)

  • 6 oz butter, room temp

  • 2/3 cup granulated sugar

  • 2/3 cup brown sugar

  • 2 large eggs, room temp

  • 1 tbsp vanilla extract

• Caramel‑Peanut Filling:

  • 14 oz soft caramels

  • ⅓ cup heavy cream

  • 1 tbsp butter

  • ½ cup salted peanuts, chopped

• Peanut‑Marshmallow Frosting:

  • 8 oz butter, room temp

  • 1¼ cups creamy peanut butter (~12 oz)

  • 1 tsp vanilla extract

  • ¼ cup cream

  • 4 cups powdered sugar (~1 lb)

  • 7 oz marshmallow cream

• To Finish:

  • ~½ cup chocolate fudge sauce

  • ¼ cup chopped peanuts

  • 7 fun‑size Snickers bars, halved or chopped

INSTRUCTIONS

1. Cupcakes: Preheat oven to 350 °F; line 20 cupcake cups. Sift dry ingredients. Whisk buttermilk, sour cream, water/coffee. Cream butter and sugars until fluffy (~4 min), beat in eggs one at time, then vanilla. Alternate adding dry and wet elements, end with dry; finish by hand. Scoop and bake ~22–25 min till springy. Cool fully.

2. Filling: Melt caramels, cream, and butter until smooth; stir in peanuts.

3. Frosting: Beat butter and peanut butter till light. Add vanilla, cream, powdered sugar low, then increase speed until smooth. Fold in marshmallow cream.

4. Assemble: Core each cupcake and fill with caramel‑peanut mix. Top with frosting swirl. Drizzle fudge, sprinkle peanuts, and top with candy pieces.

TIPS

• Use room‑temperature dairy for seamless batter integration.

• Coffee in batter subtly deepens chocolate—optional but lovely.

• Warm caramel flows better for filling—microwave in spurts.

• Chill frosting if too soft—then swirl.

• Top just before serving to preserve textures—frosting, sauce, candy.