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Snickers Cupcakes

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COOK TIME
19 min
TOTAL TIME
39 min
SERVINGS
12-16 cupcakes

Okay, can we chat about these cupcakes for a sec. Holy Moses, these are amazing! I’m not sure I can even pick a favorite part- the super rich and moist chocolate cupcake, the insane caramel peanut filling, the over the top delicious peanut butter frosting or the hot fudge and Snicker’s bits on top.

This one is incredible and sure to be a major hit! I love taking the basics, like a chocolate cupcake, then adding some flair to make them extra special and delicious! I love using classic ingredients like Rodelle Vanilla and Organic Cocoa Powder. Their products make all my recipes taste amazing and special. I’ve been using them for years and I can always count on their quality!

This cupcake is so delicious and fun, you gotta try it! If you make these, snap a photo and tag @lolohomekitchen in it! I love to see what you are making! Be sure to check out Rodelle Vanilla products to add to your kitchen!

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Snickers Cupcakes

Super rich and moist chocolate cupcake, the insane caramel peanut filling, the over the top delicious peanut butter frosting or the hot fudge and Snicker’s bits on top.

Prep time: 20 min  |  Cook time: 19 min  |  Total: 39 min

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Ingredients

1/2 cup unsweetened natural cocoa powder

3/4 cup all-purpose flour

1/2 teaspoon baking soda

3/4 teaspoon baking powder

1/4 teaspoon kosher salt

2 large eggs, room temperature

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/3 cup vegetable oil

2 teaspoons pure vanilla extract

1/2 cup buttermilk

Filling

11 oz bag of caramel bits

1/3 cup heavy cream

1 Tablespoon butter

1/2 cup salted peanuts, coarsely chopped

Frosting

5 Tablespoons butter, room temperature

1 cup creamy peanut butter

1 cup powdered sugar

1/3 cup heavy cream

1 teaspoon pure vanilla extract

1/4 teaspoon salt

Toppings

Hot Fudge Sauce, jar or recipe here

Snickers bars, cut up in pieces

Instructions

  1. Preheat the oven to 350 degrees. Line a muffin pan with cupcake liners. Set aside.
  2. Cupcakes: In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder and salt together until combined. Set aside. In a stand mixer, mix the eggs, sugar, brown sugar, vegetable oil and vanilla together until completely smooth. Pour half of the dry ingredients into the wet ingredients. Then half of the buttermilk. Mix on low until just combined, careful not to overmix. Repeat with the remaining dry ingredients and buttermilk. Mix again until just combined. The batter won’t be very thick.
  3. Spoon the batter into the cupcake liners about halfway full. Bake for 17-19 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
  4. Filling: Don’t make the filling until the cupcakes are cooled and you are ready to fill them. Combine the caramels, cream, and butter in a microwave-safe bowl. Microwave in 30-second increments, stirring after every 30 seconds. Continue to stir and heat until you have a smooth mixture. Add the chopped peanuts and stir them in.
  5. Filling the Cupcake: Using a sharp knife to cut a hole out of the top/middle of the cupcakes. Scoop the caramel-peanut filling into the hole. Cut the bottom off of the cupcake piece you removed and replace the top of the cupcake on top of the hole.
  6. Frosting: In a stand mixer with a whisk attachment, beat the butter on medium speed for about 1 minute until smooth and creamy. Add the peanut butter and beat again on medium speed until combined. Add the powdered sugar, heavy cream, vanilla extract and salt. Mix again until all combined.
  7. Pipe the frosting on the cooled/filled cupcakes. Drizzle hot fudge sauce over top and decorate with pieces of Snickers bars.

Notes

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6 Responses

  1. I plan on trying this recipe this weekend! Looks absolutely delicious. I am curious about storage if at all possible! Have you made your cupcakes one day and then filled and iced them the next day?

    Reply

    1. Yes! You can definitely do that. I would store the cupcakes in the fridge and then you can fill and ice when you are ready. Maybe 1-2 days. I would also make sure the cupcakes are out of the fridge long enough before serving so they are back to room temp. Love these so much, let me know how they go!

      Reply

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