Mini Snickers Cupcakes with Caramel Drizzle: Tiny Bites, Big Hype

You want a dessert that vanishes faster than attention spans? These Mini Snickers Cupcakes with Caramel Drizzle are small, savage, and dangerously shareable.

Think fudgy chocolate base, peanut-studded crunch, silky nougat-style frosting, and a glossy caramel drip that flexes on every other bake sale entry.

Serve them at a party and watch the plate disappear like a magic trick. They’re easy, dramatic, and yes—ridiculously addictive.

The Special Touch in This Recipe

It’s all about balance. The cupcakes are mini, so every bite hits with layered textures: soft crumb, melty chocolate, salty peanuts, and a smooth frosting that mimics Snickers’ nougat vibe.

The caramel drizzle isn’t just decoration—it’s the flavor bridge between chocolate and peanut. A pinch of flaky salt on top pushes them from “cute” to “chef’s-kiss.” And the kicker? Chopped mini Snickers baked inside each cupcake for a surprise center.

Mini Snickers Cupcakes with Caramel Drizzle: Tiny Bites, Big Hype

Recipe by Wendy CarterCourse: Dessert

Servings

24

servings

Prep time

20

minutes

Cooking time

12

minutes

Calories

160

kcal

Ingredients

• Dry:

• 3/4 cup all-purpose flour

• 1/3 cup unsweetened cocoa powder

• 1/2 cup granulated sugar

• 1/3 cup light brown sugar, packed

• 1/2 tsp baking soda

• 1/4 tsp baking powder

• 1/4 tsp fine salt

• Wet:

• 1/2 cup buttermilk, room temperature

• 1/4 cup neutral oil (canola or vegetable)

• 1 large egg, room temperature

• 1 tsp vanilla extract

• 1/2 cup hot coffee or hot water (coffee = deeper chocolate flavor)

• Mix-ins & Toppings:

• 10–12 mini Snickers bars, chopped (plus extra for garnish)

• 1/3 cup roasted salted peanuts, roughly chopped

• Flaky sea salt, optional

• Nougat-Style Buttercream:

• 1/2 cup unsalted butter, softened

• 2 tbsp marshmallow creme (for nougat vibe)

• 1 1/2 cups powdered sugar

• 1–2 tbsp heavy cream

• 1/2 tsp vanilla extract

• Pinch of salt

• Caramel Drizzle:

• 1/2 cup soft caramels or caramel baking bits

• 2–3 tbsp heavy cream

• 1/4 tsp vanilla extract

• Pinch of salt

Step-by-Step Instructions

• Heat and prep. Preheat oven to 350ºF (175ºC). Line a mini muffin pan with 24 liners.
• Whisk dry. In a bowl, whisk flour, cocoa, both sugars, baking soda, baking powder, and salt until combined.
• Mix wet. In another bowl, whisk buttermilk, oil, egg, and vanilla until smooth.
• Combine. Pour wet into dry and stir gently. Add hot coffee/water and mix until just combined. Batter will be thin—good.
• Fill and surprise. Fill liners about 2/3 full. Press a few pieces of chopped mini Snickers into each cavity and sprinkle a pinch of chopped peanuts on top.
• Bake. Bake 12–14 minutes, until tops spring back or a toothpick (avoid the candy pockets) comes out clean. Cool 5 minutes in pan, then transfer to a rack to cool completely.
• Make buttercream. Beat butter until fluffy, 2 minutes. Add marshmallow creme and beat to combine. Gradually add powdered sugar, then vanilla, salt, and cream to reach a soft piping consistency.
• Make caramel. In a microwave-safe bowl, melt caramels with cream in 20–30 second bursts, stirring until smooth. Add vanilla and salt. Let cool 3–5 minutes until pourable but not hot.
• Frost. Pipe or dollop a small swirl of buttercream on each cooled cupcake.
• Drizzle. Spoon or zigzag caramel over the frosting. Garnish with extra chopped Snickers, peanuts, and a tiny pinch of flaky salt.
• Set and serve. Let caramel set slightly (5–10 minutes). Then humble-brag and serve.

Preservation Guide

• Room temp: Keep frosted cupcakes in an airtight container up to 1 day.
• Refrigerate: Store up to 4 days. Bring to room temp 20 minutes before serving for best texture.
• Freeze: Freeze unfrosted cupcakes up to 2 months.
  

  Thaw, then frost and drizzle fresh.

• Caramel tip: If caramel firms up in the fridge, warm 5–10 seconds before serving. Don’t microwave the whole cupcake—just bring to room temp.

Nutritional Perks

• Portion control built-in: Mini size helps keep calories reasonable without sacrificing flavor.
• Protein from peanuts: A small but real bump in satiety and crunch.
• Cocoa benefits: Dark cocoa brings antioxidants—no, it doesn’t cancel the sugar, but it’s a win.
• Balanced sweet-salty profile: A pinch of salt sharpens flavors so you can be satisfied with one or two. In theory.

Nutrition Stats

• Per mini cupcake (estimate): 160 calories
• Carbs: ~20 g
• Sugars: ~15 g
• Fat: ~8 g
• Protein: ~2 g
• Sodium: ~110 mg
• Fiber: ~1 g

Values are estimates based on standard ingredients and typical drizzle amounts.

Your drizzle hand = your data.

What Not to Do

• Don’t overmix the batter. You’ll get tough cupcakes. Stir just until combined.
• Don’t overfill liners. Two-thirds is the sweet spot; overflow leads to muffin-top chaos.
• Don’t add candy on top before baking without peanuts. The peanuts help anchor and prevent caramelized burn spots.
• Don’t frost warm cupcakes. Melted frosting plus runaway caramel = sticky regrets.
• Don’t skip the salt. A pinch transforms the sweetness and makes the Snickers flavor pop. FYI, bland is not a vibe.

Easy Swaps & Alternatives

• No buttermilk? Use 1/2 cup milk + 1 1/2 tsp lemon juice or vinegar.
  

  Rest 5 minutes.

• No coffee? Use hot water or hot milk. Coffee just deepens chocolate notes.
• Gluten-free: Use a 1:1 GF all-purpose blend with xanthan gum.
• Dairy-free: Use plant milk + 1 tsp vinegar, dairy-free butter, and coconut cream for the frosting; ensure caramels are dairy-free or make a coconut caramel.
• Peanut-free: Swap Snickers for a peanut-free caramel-chocolate bar and use roasted sunflower seeds for crunch.
• Less sweet: Reduce brown sugar by 1–2 tbsp and go lighter on drizzle.
• No marshmallow creme? Add 1 tbsp honey and 1 extra tbsp powdered sugar for body; not identical, but close.

FAQ

Can I bake these as regular cupcakes?

Yes. Fill standard liners 2/3 full and bake 18–20 minutes.

You’ll get about 10–12 cupcakes. Adjust frosting and caramel amounts accordingly.

Why is my caramel too runny or too thick?

If it’s runny, microwave 10 seconds less next time and add a touch more caramel. If it’s thick, whisk in an extra teaspoon of warm cream until it flows.

Aim for ribbons, not syrup soup.

Do I have to use hot coffee in the batter?

No, but it boosts chocolate flavor without making the cupcakes taste like coffee. Hot liquid also helps bloom the cocoa. Water works fine in a pinch.

How do I prevent the candy from sinking?

Chop the Snickers small, sprinkle a few pieces on top of the batter (not all in the center), and add chopped peanuts to create texture support.

The mini size also helps.

Can I make the frosting ahead?

Totally. Store in an airtight container up to 3 days in the fridge. Bring to room temperature and re-whip 20–30 seconds before piping.

What piping tip should I use?

A small open star (e.g., 4B) or round tip works great for minis.

Or go rustic with a spoon swirl—still cute, zero equipment stress.

My Take

These minis punch above their weight. The nougat-style buttercream plus gooey caramel gives legit Snickers energy without being cloying, and the salty peanut crunch keeps things interesting.

They’re fast, flashy, and party-proof—IMO, the perfect “I only have 40 minutes but want applause” dessert.

Make a double batch if you like compliments. You’ve been warned.