Snickers Cupcakes

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.

Print Recipe

Prep Time 30

Cook Time 25

Filling & Assembling Time 35

Total Time 1 30

Servings 20

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

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.
Filling: Melt caramels, cream, and butter until smooth; stir in peanuts.
Frosting: Beat butter and peanut butter till light. Add vanilla, cream, powdered sugar low, then increase speed until smooth. Fold in marshmallow cream.
Assemble: Core each cupcake and fill with caramel‑peanut mix. Top with frosting swirl. Drizzle fudge, sprinkle peanuts, and top with candy pieces.

Notes

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.