These Snickers cupcakes taste just like biting into a snickers bar! Chocolate cupcakes topped with peanut butter frosting, drizzled with melted dark chocolate and caramel sauce and topped with mini snickers !
Jump to:
Why you will love these snickers cupcakes
I love turning my favorite candy bars into cupcakes and these snickers cupcakes taste just like biting into a snickers bar.
The chocolate cake itself is wonderfully moist, rich in dark chocolate flavor, and has a soft tender crumb.The cake batter is so easy to make and can be made without a mixer!
The cupcakes are topped with a wonderfully creamy homemade peanut butter frosting and finished with a drizzle of caramel sauce, melted chocolate and chopped mini snickers. Its the ultimate treat for chocolate and peanut butter lovers!
Ingredient Notes
- Dark cocoa powder- I used Hershey’s Dark dutch process cocoa powder. If you don’t have it you can use regular or preferably dutch processed cocoa powder.
- Oil- Any neutral tasting oil such as canola or vegetable oil would work. You can also use olive oil although the flavor would be different
- Buttermilk- You can also substitute 1 ¼ cup whole milk with 1 tablespoon of lemon juice. Let it sit for 10 minutes before using.
- Eggs- I used room temperature large eggs
- Hot Coffee- Make sure its boiling. You can also use hot water as well.
- Confectioners sugar- Make sure it is sifted to avoid a gritty frosting.
- Peanut Butter- I used regular creamy peanut butter
Step by Step instructions
Before you start: Preheat the oven to 350F/177C. Line a 12 cup muffin pan with paper liners
How to prepare the peanut butter frosting
Step 1:Beat the butter and peanut butter. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened butter and peanut butter together on high speed until smooth and creamy.
Step 2.Beat in the sugar and cream. Add the confectioners’ sugar, salt and heavy cream. Beat on low speed for 30 seconds, then switch to high speed and beat for 3-4 minutes until thick and fluffy.
How to prepare dark chocolate cupcakes
Step 1: Mix the dry ingredients.Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Step 2 :Beat the wet ingredients. Add eggs, buttermilk, oil and vanilla; beat using a handheld whisk for 2-3 minutes. Stir in the hot coffee (batter will be thin). Using an ice cream scoop pour batter into cupcake liners about ⅔ full with batter.
Step 3:Bake the cupcakes. Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Remove from pans and place on wire racks to cool completely before frosting.
Step 4:Frost the cupcakes. Frost the cupcakes with the prepared peanut butter frosting using a piping bag and piping tip of your choice. I used Wilton 1M tip.
Step 5:Decorate the cupcakes. Drizzle each cupcake with the caramel sauce and melted chocolate and garnish with chopped pieces of snickers.
Expert Baking Tips
- Always spoon measure your flour when baking: This means using a spoon to fluff the flour first, then spoon it into your measuring cup. This will give the most accurate results when baking without a kitchen scale.
- Brew the coffee right before using: Super hot coffee will result in a super moist crumb.
- Don’t over mix the batter: Over mixing will result in a dense and tough crumb.
- Use a cookie scoop: Using a cookie scoop will allow you to fill the liners easily and ensure all the cupcakes are the same size.
- Don’t over bake them: Over baking will result in dry and crumbly cupcakes.
- Wait until they cool to frost: You must wait for the cupcakes to cool completely before frosting them, otherwise the frosting will literally melt right off them!
FAQ’s
Can the cupcakes be made ahead of time?
Yes it can! Freeze the cupcakes after they cooled by wrapping in plastic wrap. Freeze up to 30 days. Thaw for 1 hour before filling and decorating.
Can this be made into a cake?
Yes! This recipe can be made in a 8X8 inch baking pan or 9X9 inch baking pan.
Can I make this into a layered cake?
Yes you can! Double the recipe to make a three layer 8-inch cake.
Can I use natural peanut butter?
I wouldn’t recommend baking with natural peanut butters as they often separate where the oil floats to the top of the jar. Nut butters like this are difficult to bake cookies with because they can cause the fats to separate and ruin the texture of your bakes
STORING AND FREEZING
The snickers cupcakes need to be stored in the fridge. Store in an airtight container or this cake carrier. They will last up to 5 days.
FREEZING
You can freeze the decorated snickers cupcakes and store in an air tight container. Freeze up to 30 days. Let it thaw for 1-2 hours on the counter before enjoying.
You can also freeze the unfrosted cupcakes to be decorated later. Store the cupcakes in an air tight container. Leave them for 1 week in the freezer. Let them thaw for 1 hour before decorating.
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
RECIPE📖
Snickers Cupcakes
Equipment
- Electric Mixer
Ingredients
For the cupcakes:
- 1 cup granulated white sugar
- 1 cup all-purpose flour
- ⅓ cup dark cocoa powder
- ¾ tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- 1 egg
- ½ cup buttermilk
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup hot coffee
Peanut Butter Frosting:
- ½ cup unsalted butter softened to room temperature
- 1 -1 ½ cups confectioners’ sugar
- ¾ cup smooth peanut butter
- ¼ cup heavy whipping cream
- ½ tsp salt
Instructions
Peanut Butter Frosting:
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened butter and peanut butter together on high speed until smooth and creamy. Add the confectioners’ sugar, salt and cream. Beat on low speed for 30 seconds, then switch to high speed and beat for 3-4 minutes until thick and fluffy.
For the Cupcakes:
- Preheat the oven to 350°F/180C. Line a 12 cup muffin tin with cupcake liners.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add the egg, buttermilk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in the hot coffee (batter will be thin). Pour batter into cupcake liners about ⅔ full with batter.
- Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Place on wire racks to cool completely.
- Once cooled, frost the cupcakes with the prepared peanut butter frosting using a star tip.
- Drizzle each cupcake with the caramel sauce and melted chocolate and garnish with chopped pieces of snickers.
Leave a Reply