Snickers Cupcakes
These cupcakes are totally over-the-top! Â Inspired by the Snickers candy bar, they begin with the best-ever chocolate cupcake recipe (so easy to make! Â so moist!), are topped with a luscious peanut butter buttercream frosting, a drizzle of salted caramel sauce, and a sprinkling of crunchy peanuts. Â Your friends will ask for these again and again!
Happy Friday, food-loving friends!  Yet another week has passed us by (hope yours was a good one!), and once again I’m closing it out on a high note, with cupcakes.  🙂
Over the Labor Day holiday last week, I whipped up a batch of these for a big get-together with friends, and they were a huge hit. Â It was actually the second time I had made them. Â The first time was over a year ago, for a birthday bash, and I foolishly neglected to take pics so I could post the recipe. Â But I absolutely adored them and haven’t forgotten them since, so today we rectify that situation.
What is your favorite candy bar? Â I have a few that I love. Â Reese’s Peanut Butter Cups, duh. Â I’m also a big Twix fan. Â Milky Ways are a super indulgent treat… Â Maybe you are picking up on a little bit of a theme here. Â I’m a huge lover of all things chocolate, peanut butter, caramel, and crunchy. Â When I want all of those things in one? Â I’m all about the Snickers bar.
And when I want a dessert that’s going to knock everybody’s socks off, I make a batch of Snickers cupcakes.  😉
The cupcake base is MY FAVORITE.  If you haven’t tried this chocolate cupcake recipe yet, I highly urge you to do so.  It is hands-down the best.  The chocolate flavor is so deep and rich.  The texture is fluffy and moist, but not so overly soft that it can’t stand up to a generous amount of frosting.  And the best thing of all is how easy they are to make.  One bowl, people!  This is my go-to, and it will undoubtedly be yours too.
We are topping them with the most incredibly peanutty peanut butter frosting. Â Everyone at the Labor Day bash was in love with the texture. Â It’s super fluffy and light, but rich at the same time. Â It’s because we take the extra time to cook the sugar down with egg whites, before whipping in the butter. Â The result is so super-smooth and silky.
The drizzle of salted caramel sauce and sprinkling of peanuts is what takes these cupcakes completely over-the-top! Â If you have people coming over this season to watch football, cook out, or have a little fall fire-pit action, this is the dessert you want to serve. Â I think it would also be fabulous for a birthday party or school bake sale!
When you have the right tools in your kitchen, it makes it super-simple to create show-stopping desserts.  Here are a few of the items I used to create these cupcakes:
Everybody have a great weekend! Â xo
This post contains affiliate sales links. Â
These cupcakes are totally over-the-top! Inspired by the Snickers candy bar, they begin with the best-ever chocolate cupcake recipe (so easy to make! so moist!), are topped with a luscious peanut butter buttercream frosting, a drizzle of salted caramel sauce, and a sprinkling of crunchy peanuts. Your friends will ask for these again and again!
- 4 egg whites
- 1 1/3 cup granulated sugar
- 1 2/3 cup unsalted butter ((2 sticks plus 5 tablespoons), softened but still cool
- 3/4 cup smooth peanut butter
- 1 teaspoon vanilla extract
- 3/4 teaspoon kosher salt
- 1 batch Simply Perfect Chocolate Cupcakes
- 1/4 cup Simply Perfect Salted Caramel Sauce, completely cooled
- 1/2 cup roughly chopped salted roasted peanuts
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Place the egg whites and sugar in a large metal mixing bowl and whisk together.
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Set the bowl over a small pot of simmering water, and heat, whisking occasionally, until the mixture becomes translucent and no longer feels gritty when rubbed between the thumb and forefinger.
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Remove from heat and whip on high speed until the meringue becomes glossy and thick.
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Cool completely (there should be no hint of warmth when the hand is place on the side of the bowl. Place in the refrigerator for 10-20 minutes, if necessary.)
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Add the butter, a tablespoon at a time, while whipping on medium-high.
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When all the butter has been added, fold in the peanut butter, vanilla, and salt.
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Transfer the buttercream to a pastry bag fitted with a 4B tip.
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Pipe swirls of frosting onto the cupcakes, top with a drizzle of salted caramel sauce, and sprinkle with peanuts.
For lots more info on the frosting, click here: Swiss Meringue Buttercream.
Made these cupcakes a couple of moths ago and they were divine! Lovely dark and bittery flavor without being too bitter. I loved so much that I am going to bake them for a cake sale.
So I was wondering if it possible to make the frosting in advance, and how is it best to store the frosting?
I am thinking of prepping the cupcakes on the spot, and there will not be any microwave available, therefore I am wounding if it ok to add boiling water to the caramel saus or heat it up in a double boiler?
Thanks,
Paola
Hi Paola! I’m so glad you were happy with this recipe!
Yes you can make the frosting ahead. You’ll just want to store it in the fridge, and before using it, let it come up to room temp, and then fluff it up with the mixer. As for the caramel sauce, a double boiler should work perfectly! Just be careful not to get the sauce too hot, or it could melt your beautiful buttercream!
Good luck with the cake sale!
Hi. I am not sure which one to buy
Unsalted peanut butter or salted one
Hey Kamila! I honestly don’t think it matters all that much. Just use whichever you prefer, I’m sure it will be delicious!
Hi! Can u give the recipe of Eggless version of this cupcakes?
Hey Sheetal! I don’t really have an eggless version of this recipe, however, I used a flax egg when I made these Vegan Chocolate Muffins (https://bakingamoment.com/double-chocolate-crumb-muffins/) and it worked really well! So I would suggest substituting the 4 eggs called for with 1/4 cup of ground flax soaked in a little more than 1/2 cup of water. Let it soak for a good 5-10 minutes so it has a chance to get nice and gelled. Good luck and let me know how it works out for you!
I’m a little late with this comment, but I made these last weekend and they were the biggest hit! I’ve always made cupcakes from boxed mixes because I’ve never been able to get the taste or texture right when I bake them from scratch, but these had the perfect taste and texture. Mine got a little dense overnight, but that was my fault. I overbaked them by a few minutes.
The frosting was also amazing, but the real showstopper was the salted caramel sauce! It took me two batches to get it right (I let the first one get too dark), but people were so impressed that I made it myself. So good!
Aw that’s so great Jackie! Thank you so much for swinging back to leave feedback. I’m so happy you liked the recipe and hey- isn’t that salted caramel the bomb???
HI I found your recipe on Pinterest. I am doing a Round Up blog post later in March for National Chocolate Caramel Day (the 19th) and am interested in including this recipe in that round up. I would like to use a picture from the post, with links back to your site/this post. I would promote it on my all my social media platforms and would share the link with you so that you could do the same if you wish. If you are not interested, I understand, I will not use your post/images without your permission.
Thank you for your time.
Thanks so much Becky! I would be honored to be a part of your roundup. Feel free to grab an image. I appreciate the link back!
Thank you so much! I will be sure to share the link with you when it’s done! Have a great week!!
You too Becky!
Hi,
Could you make these with a cake mix? Also, would it be too much to add a peanut butter cup into the middle of the cupcake? My daughter’s 3rd birthday party is this weekend(actual is tomorrow), and my husband and I want to make 2 different types of cupcakes, this being 1! I like to cook, but I am NOT a baker. Oh boy am I not! I think a cake mix would be easiest for us, but would that be bad?
Totally up to you, Kim! I haven’t tried it myself, but it sounds delicious! Good luck and I hope you enjoy 🙂
Whoa, over the top is right, but in the best kind of way. I can see why these were a huge hit at your gathering. I would have stole off with one in each hand. Pinned.
Omg I totally wanted to, lol! Thanks so much Jennie! Have a great week hon!
Oh my goodness! You’re almost making me feel ill with desire for these cupcakes! What a fabulous idea to replicate the flavour of a classic Snickers bar in a cake. I only wish you lived near enough for me to invite you to a party … and ask you to bring these along!
Girl if you invited me to a party I would definitely bring the cupcakes. That needs to happen, btw! Hope your week is off to a great start, Helen!