Snickers Cupcakes That Taste Like a Candy Bar Flex

Think a candy bar can’t moonlight as a gourmet cupcake? Watch. These Snickers Cupcakes stack moist chocolate cake, molten caramel, peanut crunch, and cloud-like peanut butter frosting into one unapologetically extra bite.

It’s the dessert equivalent of a mic drop—rich, salty-sweet, and outrageously satisfying. Bake a batch, and you’ll suddenly have friends you’ve never met.

And yes, they’re as dangerous as they sound.

Why This Recipe Never Fails

Classic chocolate batter—amped with sour cream—stays tender and moist without turning heavy.

A quick caramel core delivers the signature gooey center (no candy thermometer drama required). Peanut butter frosting brings the salty balance that keeps each bite from being cloying.

Finally, chopped Snickers on top seals the brand-new addiction; it’s textural chaos in the best way.

Snickers Cupcakes That Taste Like a Candy Bar Flex

Recipe by Wendy CarterCourse: Uncategorized

Servings

12

servings

Prep time

25

minutes

Cooking time

22

minutes

Calories

420

kcal

Ingredients

• For the cupcakes:

• 1 cup all-purpose flour

• 1 cup granulated sugar

• 1/3 cup unsweetened cocoa powder

• 3/4 tsp baking powder

• 3/4 tsp baking soda

• 1/2 tsp fine salt

• 1 large egg, room temp

• 1/2 cup whole milk, room temp

• 1/3 cup sour cream

• 1/3 cup neutral oil (canola or vegetable)

• 1 tsp vanilla extract

• 1/2 cup hot brewed coffee (or hot water), freshly made

• For the caramel filling:

• 1/2 cup soft caramels or caramel bits

• 2–3 tbsp heavy cream

• 1/4 cup roasted salted peanuts, roughly chopped

• Pinch of flaky salt (optional)

• For the peanut butter frosting:

• 1/2 cup unsalted butter, softened

• 3/4 cup creamy peanut butter (not natural/drippy)

• 2 cups powdered sugar, sifted

• 1–2 tbsp milk or cream

• 1 tsp vanilla extract

• Pinch of salt, to taste

• For topping:

• 3–4 Snickers bars, chopped (or 12 fun-size bars)

• Extra caramel sauce and peanuts for garnish (optional)

Step-by-Step Instructions

• Prep the stage: Preheat oven to 350ºF (175ºC). Line a 12-cup muffin tin with liners. Brew the coffee so it’s hot when needed.
• Whisk the dries: In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt until evenly combined.
• Mix the wets: In another bowl, whisk egg, milk, sour cream, oil, and vanilla until smooth.
• Combine and thin: Add wet ingredients to dry and whisk until just combined. Pour in hot coffee and whisk gently until glossy and pourable. Batter will be thin—don’t panic.
• Fill and bake: Divide batter among liners, about 2/3 full. Bake 18–22 minutes or until a toothpick comes out with a few moist crumbs. Cool in pan 5 minutes, then move to a rack.
• Make quick caramel: In a microwave-safe bowl, heat caramels with cream in 20–30 second bursts, stirring until smooth and pourable. Stir in chopped peanuts and a pinch of flaky salt if you like.
• Core the cupcakes: Once mostly cool, use a small knife or cupcake corer to remove a nickel-sized plug from the center of each cupcake. Don’t go to the bottom—leave a base.
• Fill with caramel: Spoon or pipe warm peanut-caramel into each hole, level with the top. You can nibble the plugs now; we won’t tell.
• Make the frosting: Beat butter and peanut butter until fluffy, 2 minutes. Add powdered sugar gradually, then vanilla and 1–2 tbsp milk to reach creamy piping consistency. Add a pinch of salt to balance sweetness.
• Frost like a pro: Pipe swirls (large round or star tip) or spread generously with an offset spatula.
• Finish the crown: Top with chopped Snickers, drizzle with caramel, and scatter a few peanuts for crunch. Expect applause.

How Long Does It Keep?

Room temp: 1 day in an airtight container (cool area). Refrigerator: Up to 4 days; bring to room temp before serving for best texture. Freezer: Unfilled cupcakes freeze well for 2 months; thaw, then fill and frost fresh.

Frosted cupcakes can be frozen, but toppings may soften—wrap tightly.

Better-for-You Benefits

• Portion control built-in: Single-serve format helps you enjoy indulgence without a runaway slice situation.
• Protein bump: Peanut butter adds a modest extra protein hit compared to plain buttercream.
• Lower-sugar swaps possible: Sub half the granulated sugar with a cup-for-cup erythritol blend if that’s your thing (texture changes slightly, FYI).

Nutrition Stats

Per cupcake (estimate): 420 calories; 23g fat; 53g carbs; 3g fiber; 35g sugar; 6g protein; ~260mg sodium.

These are approximations based on standard ingredients and a generous frosting/topping. Adjustments like less frosting, mini cupcakes, or reduced-sugar chocolate will shift the numbers.

Things to Be Careful About

• Don’t overbake: Dry cupcakes won’t hold the candy-bar illusion.
  

  Pull them when a toothpick shows moist crumbs.

• Hot coffee matters: It blooms the cocoa and thins the batter. Cold coffee leads to a thicker, less tender crumb.
• Filling temperature: Caramel should be warm and fluid, not scorching. Too hot melts the crumb; too cool turns into a sticky wrestling match.
• Peanut butter type: Use stabilized creamy PB.
  

  Natural, oily PB can cause separated frosting. Not cute.

• Allergens: Contains peanuts, dairy, gluten. Label clearly if serving a crowd, IMO.

Other Versions to Try

• Mini Snickers Bites: Bake in mini tins (10–12 minutes).
  

  Fill with a dot of caramel and add micro chunks of Snickers.

• Salted Dark Chocolate Edition: Swap cocoa for dark Dutch-process and finish with coarse sea salt on top.
• Gluten-Free: Use a 1:1 gluten-free flour blend with xanthan gum. Let batter rest 10 minutes before baking.
• Nougat Nod: Add a thin layer of marshmallow creme over the caramel before frosting for a nougat vibe. Extra?
  

  Absolutely.

• Low(er)-Sugar: Use sugar-free caramel, reduced-sugar PB, and cut frosting sugar by 25%. Flavor stays big, sweetness chills.

FAQ

Can I skip the coffee?

Yes. Use hot water instead.

Coffee doesn’t make the cake taste like coffee—it just intensifies the chocolate. But if you’re not into it, hot water works fine.

How do I make the caramel from scratch?

Cook 1/2 cup sugar to a deep amber, whisk in 2 tbsp butter and 1/3 cup warm cream, then a pinch of salt. Cool until thick-but-pourable.

It’s amazing, but the shortcut version is faster on a weeknight.

My frosting is too thick. Help?

Add milk or cream 1 teaspoon at a time and beat until silky. If it’s too loose, add a bit more powdered sugar.

Balance is the game.

Can I make them a day ahead?

Totally. Bake and fill, then refrigerate unfrosted. Frost and garnish the day of serving for the freshest texture and crunch.

How do I get high bakery-style swirls?

Use a large star tip (1M or similar), hold the bag perpendicular, start from the outside and spiral inward, then a small flourish.

Confidence = height.

What if I’m allergic to peanuts?

Use almond butter or sunflower seed butter in the frosting and swap Snickers for a peanut-free caramel chocolate bar. Always check labels.

Recipe Reflections

These Snickers Cupcakes are the edible definition of “extra,” and that’s the point. The contrast—fluffy cake, gooey center, salty-sweet frosting, and candy crunch—keeps every bite interesting.

They’re crowd-magnet desserts: recognizable, playful, and just polished enough to impress. Bake once, and this will be your new party trick. Fair warning: you’ll get requests—like, a lot.