Description
These Snickers cupcakes feature moist chocolate cake filled with gooey caramel and crunchy peanuts, topped with creamy peanut butter frosting and a drizzle of caramel. They’re a nostalgic, crowd-pleasing treat that’s easy to make and perfect for any occasion.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder (Dutch-process preferred)
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs, room temperature
- 1/2 cup whole milk
- 1/3 cup sour cream (or Greek yogurt)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- 1/2 cup thick caramel sauce (homemade or store-bought)
- 1/3 cup roasted salted peanuts, chopped
- 1/2 cup creamy peanut butter
- 1/2 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar
- 2–3 tbsp whole milk or heavy cream
- 1 tsp vanilla extract (for frosting)
- Pinch of salt (for frosting)
- Extra caramel sauce for drizzling
- Additional chopped roasted peanuts
- Mini Snickers bars (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large mixing bowl, beat butter and sugar with an electric mixer on medium speed until pale and fluffy, about 2-3 minutes.
- Beat in eggs, one at a time, then add vanilla extract. Mix until well combined.
- Add milk and sour cream (or Greek yogurt). Mix just until smooth.
- Gradually add dry ingredients to wet, mixing on low until just combined. Batter should be thick but pourable.
- Fill each cupcake liner about 2/3 full with batter.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Once cool, use an apple corer or paring knife to remove a small section from the center of each cupcake.
- Fill each cavity with about 1 tsp caramel sauce and a pinch of chopped peanuts.
- For frosting, beat peanut butter and butter until smooth. Add powdered sugar, milk or cream, vanilla, and salt. Beat until fluffy.
- Pipe or spread frosting onto cooled, filled cupcakes. Drizzle with extra caramel sauce, sprinkle with chopped peanuts, and top with a mini Snickers bar if desired.
- Optional: Chill cupcakes for 10 minutes to set the frosting before serving.
Notes
Use thick caramel sauce for the filling to prevent leaks. Room temperature ingredients yield a lighter texture. For gluten-free or dairy-free adaptations, substitute flour and dairy products as needed. For nut allergies, use sunflower seeds and SunButter. Chill cupcakes briefly to set frosting before serving. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28
- Sodium: 220
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 40
- Fiber: 2
- Protein: 6
Keywords: Snickers cupcakes, caramel cupcakes, peanut butter frosting, chocolate cupcakes, homemade cupcakes, candy bar dessert, party treats, easy baking, kid-friendly dessert