Snickers Cupcakes – Chocolate Cupcakes filled with caramel sauce and topped with smooth peanut buttercream, more caramel, crunchy peanuts and a little slice of Snickers.
The idea for this recipe came to me recently when I created my peanut buttercream. It really reminded me of a Snickers bar, so I decided to bring together the other Snickers flavours, chocolate and caramel, and turn them into one delicious cupcake.
It’s really just an amalgamation of three of my existing recipes (chocolate cupcakes, caramel sauce and peanut buttercream) and I hope it shows how easy it is to take a few simple recipes (believe me this chocolate cake is one of the easiest you’ll ever make) and turn them into something creative (and very delicious 🙂 ).
I’ve shared all three recipes below to save you having to flick between lots of posts, but if you’ve not made them before you might want to pop over and look at the full post as there’s lots of extra tips (especially for the caramel sauce).
Here’s a couple of bonus tips just for these cupcakes…
- To remove the centre of the cupcakes neatly, use the large end of a piping nozzle. Press it into the top of the cupcake and lift, the middle should come out in a perfect circle (which you can then eat as a snack while you finish the cupcakes – a perk of being the cook 🙂 ).
- To slice the Snickers neatly for the top, pop them into the fridge for an hour or two to harden. Don’t be tempted to try freezing them as they go too hard and shatter when you try and cut them rather than slicing neatly (I’ve learnt that one from experience).
Fancy getting creative?
Take a look at some of my other creative cupcakes (as well as all my basic recipes so you can mix and match and create your own).
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For the chocolate cupcakes
- 150 g self-raising flour
- 30 g cocoa powder
- 175 g caster sugar
- 175 g soft margarine - or softened butter
- 3 large eggs
- ⅛ tsp vanilla extract
- 75 g milk chocolate - see note 1
- ½ tbsp milk
- 12 cupcake cases
For the caramel sauce (you can use 100ml of ready-made caramel sauce if you prefer)
- 2 tbsp peanuts
- 2 Snickers bars - pop these into the fridge for an hour or two before you want to use them.
Make the chocolate cupcakes
- Pre-heat your oven to 160ºC/140ºC fan.
- Put your cupcake cases into a muffin tin.
- Grate the milk chocolate (75g).
- Put all of the ingredients into a large bowl (150g self-raising flour, 30g cocoa powder, 175g caster sugar, 3 large eggs, 175g soft margarine, ⅛ tsp vanilla extract, ½ tbsp milk and the grated chocolate) mix on a low speed until fully combined.
- Divide the mixture evenly between the 12 cupcake cases (I use a cupcake scoop to help split it evenly).
- Put the tin into the oven and cook the cupcakes for 20-25 minutes. After 20 minutes put a skewer in the middle and check if it comes out clean. If it does they’re done, if not pop them back in for a couple more minutes and check again.
- Once cooked, remove the cupcakes from the oven and leave them to cool in the tins for a few minutes.
- Remove the cupcakes from their tin and pop them onto a wire rack to cool completely.
While the cupcakes and cooking make the caramel sauce
- Measure out all of your ingredients into separate bowls (100g granulated sugar, 30g butter, 60ml single cream). Cut the butter into small cubes (this’ll help you to incorporate it into the sauce quickly).
- Put the sugar into a large saucepan spread evenly across the bottom and place onto a medium heat.
- Once the sugar has clearly started to melt, gently move the sugar about the pan with the spatula until it has all melted.
- Once the sugar has melted continue to stir gently with the spatula until it has turned a light brown colour.
- As soon as the caramel is light brown, carefully add the butter and whisk rapidly until the butter has melted and is combined.
- Turn off the heat and add the cream, again whisking rapidly until combined.
- If there are any small sugar crystals, pass the sauce through a metal sieve to remove them.
- Put into a bowl or jug and refrigerate to cool.
Make the peanut buttercream (see note 2)
- Put the butter (250g) and peanut butter (250g) into a large bowl and beat (by hand or using an electric mixer on a slow speed) until fully combined and soft.
- Add the icing sugar (250g) a tablespoon at a time and beat on a low speed until fully combined.
- Your buttercream is now ready to serve. If you find it’s become a little soft then simply pop it into the fridge until it has firmed up a little.
Put the cupcakes together
- Once the cupcakes have cooled, scoop out the centre using a teaspoon or the large end of a large metal piping nozzle - To use the nozzle, simply push down then lift up and the centre of the cupcake should just lift out.
- Add a spoonful of the caramel sauce to the centre of each cupcake.
- Pipe in the peanut buttercream (or simply spread it on if you don't like piping).
- Drizzle over a little more caramel sauce - You can either do this by dipping a fork in the sauce and drizzling it over, or putting it into a piping bag with a small hole at the bottom.
- Roughly chop the peanuts and sprinkle them onto the cupcakes.
- Using a sharp knife, slice each chilled Snickers bar into 6 pieces and put a slice on top of each cake.
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
If you’ve not made my caramel sauce here’s a quick video…
- Suitable for Vegetarians
The ingredients for this recipe are easily available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.