Snickers Cupcakes


My brain seems to have a constant, never-ending stream of thoughts relating to food.  I’m sure many fellow food lovers can relate.  I think about what I’m making for dinner, what I had for dessert last night, and often what sorts of new recipes I want to try.  One day a month or so ago, inexplicably and out of nowhere, the idea of Snickers cupcakes popped into my head.  A glorious idea, I tell you, and the urge to have one was so strong, I was just dying to get home and make them.  I didn’t even have a recipe in mind but was determined to find one.  Literally the very next day I saw them pop up on one food blog, and then another.  None were the exact version I had in mind, so I combined components of various recipes to achieve the result I was hoping for.

The final version consists of a chocolate cupcake, filled with a caramel-Snickers mixture, topped with caramel buttercream and garnished with additional Snickers and caramel sauce.  Rich as can be, and full of Snickers flavor, these are a decadent treat to say the least.

Snickers Cupcakes
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Yield: 20 cupcakes
For the cupcakes:
½ cup Dutch-process cocoa powder
½ cup hot water
2 cups all-purpose flour
¾ tsp. baking soda
¾ tsp. baking powder
¾ tsp. coarse salt
16 tbsp. unsalted butter
1½ cups sugar
2 large eggs plus 1 egg yolk
1¾ tsp. vanilla extract
2/3 cup sour cream, at room temperature

For the caramel sauce:
8 tbsp. unsalted butter, cut into pieces
1 cup sugar
1 cup heavy cream
¼ tsp. vanilla extract
Pinch of salt

For the filling:
24 fun-size Snickers bars, chopped

For the frosting:
16 tbsp. unsalted butter, at room temperature
1 lb. confectioners’ sugar
1½ tsp. vanilla extract
1/3 cup caramel sauce
Pinch of coarse salt
2 tbsp. heavy cream

For garnish:
8 fun-size Snickers bars, chopped

Directions:
To make the cupcakes, preheat the oven to 350˚ F.  Line standard cupcake pans with paper liners.  In a small bowl, whisk together the cocoa powder and hot water until smooth.  In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.

In a medium saucepan, combine the butter and the sugar over medium heat.  Heat, stirring occasionally to combine, until the butter is melted.  Remove the mixture from the heat and transfer to the bowl of an electric mixer fitted with a paddle attachment.  Beat on medium-low speed, 4-5 minutes, until the mixture is cooled.  Mix in the eggs and egg yolk, one at a time, scraping down the sides of the bowl as needed and beating well after each addition.  Mix in the vanilla and then the cocoa mixture and beat until incorporated.  With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined.

Divide the batter between the prepared cupcake liners, filling them about ¾ of the way full.  Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking.  Allow the cupcakes to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the caramel sauce, melt the butter in a heavy-bottomed saucepan over medium heat.  Add the sugar and cook, stirring occasionally, until the sugar begins to foam a bit.  It will look and smell like it’s on the verge of burning.  Remove from the heat and add the heavy cream.  Stir until the sauce is smooth (you may need to return it to the heat to smooth it out), then mix in the vanilla and salt.  Let cool.  (This can be stored in the refrigerator for up to 2 weeks.)

To fill the cupcakes, cut a cone out of the center of each cupcake with a paring knife.


To make the filling, combine the chopped Snickers bars in a bowl with 1/3-½ cup of the caramel sauce, and mix to coat.


Drop a spoonful of the filling mixture into each cupcake.

To make the frosting, add the butter to the bowl of an electric mixer.  Beat on medium-high speed 1 minute until smooth.  Blend in the confectioners’ sugar until smooth, 1-2 minutes.  Mix in the vanilla, caramel sauce and salt until incorporated.  (Note: the caramel sauce should be just warm enough that it is workable, but not warm enough to melt the butter in the frosting.)  Add the heavy cream and whip on high speed until light and fluffy, about 3-4 minutes.


Transfer the frosting to a pastry bag fitted with a decorative tip.  Drizzle the frosted cupcakes with additional caramel sauce and garnish with chopped Snickers bars.


Note: I used an Ateco 809 tip for these cupcakes.

Source: cupcakes from Martha Stewart’s Cupcakes, caramel sauce from Ready for Dessert by David Lebovitz, frosting adapted from My Baking Addiction

75 Responses

  1. Looks indulgent but totally worth the extra miles on the treadmill!

  2. I just made candy cupcakes the other day — Reese’s Cup and Ferrero Rocher. I saw the Snickers Cupcakes on MBA and wished I’d added in another! 😉

    These look fantastic!

  3. These look utterly delcious and indulgant!

  4. oh wow theses are lovely
    send me some??

  5. these look awesome… and yes, i am constantly thinking about food….

  6. I rarely find a recipe that I fall in love with at first sight, but these look incredible. I can’t wait to try them. Mmmm.

  7. I too think about food way too much. Always adding to my to-try list in my mind. Beautiful cupcakes…as always!

  8. Oh, wow! I love when ideas pop into being & are so delicious. I’m all about candybars & cupcakes as a combo. These look really, really good!

  9. Amazing! I’ve been looking for the perfect cupcake recipe for an upcoming party, and I definitely think this is it! Now I’ll have to do a trial run this weekend 🙂

  10. You had me at Snickers!!! OMG Those look sooooo good!

  11. I recently made a batch up these, myself. Or similiar, I should say. Look delicious!

  12. I’m the same way–my mind is always busy thinking about food! I honestly don’t know what other people think about all day?!

    Your version of Snickers cupcakes looks the best! Love it!

  13. I made snickers cupcakes recently too – but my filling was just carmel and it soaked in to the cake – good idea adding the snickers bar pieces. Carmel icing sounds good too, I made pb which was great but carmel will be my next try.

  14. Snickers bars are my daughter-in-law’s favorite! I will have to make these for her:) They look so good, especially the filling!

  15. Oh how I love snickers! These will be made very soon! Thanks you!

  16. I think I contacted a sugar high just by looking at these little babies! They look incredible, Annie. Thanks for sharing this recipe and these awesome photos!

  17. Wow these look delicious and snickers are one of my favorite candy bars. I may have to make these next time I have something to bake for. 🙂

  18. Hi Annie! These look incredible! My dad loves snickers, so these would be perfect for his November birthday! Would you please edit the part below to add in the quantities? I was about to print it and I noticed this was missing. Thank you! I love this blog!

    Yield: 20 cupcakes
    For the cupcakes:
    ½ Dutch-process cocoa powder
    ½ hot water

  19. Actually, I may save this one for after Halloween and use the kid’s Snickers for these. I love finding wonderful uses for their candy! Especially when I can take them to work and share the calories with my coworkers! They don’t mind! 😉

  20. Wow that’s so creative! They look amazing too!

  21. I read about those a while back but I must say your idea for the filling is fabulous! And your pictures, they are truly stunning. I will have to make these on the next birthday to come.
    Have a great weekend,
    Kelly

  22. Those look amazing – it’s always great to make exactly what you’re craving!

  23. These look heavenly! I love anything that has to do with Snickers 🙂

  24. I just stumbled across your site and I have to say that I fell in love with it right away. The recipes that you post always look amazing and your photographs are beautiful. I just added you to my feed so that I can stay up-to-date on all that you are posting! Keep up the great work!

    By the way…Snickers is my ultimate favorite candy bar. I’m drooling over here, haha!

  25. I know what you mean Annie! It’s an obsession with all of us food bloggers! These cupcakes look fabulous! What fun. I’ve made something similar with Milky Way bars….

  26. This is fate – I was coming to your site to look at another one of your fabulous cupcake recipes for the BF’s Fantasy Football draft this weekend – and now I will be making these instead. He is so excited – its like his dream cupcake 🙂 Thanks!

  27. the attention to detail in putting this together is quite simply inspiring.

  28. Ummm. Oh yes. Finally. These were my favorites. By far. What a great way to end the week!

  29. These look so perfect and sounds perfect too! Came by from Tastespotting, they lured me in!

  30. i always have food on the brain. especially at night as i fall asleep i think of things to combine together….thus waking up starving.
    that first photo? killer. 🙂

  31. Yum!

  32. These look sensational! Can’t go wrong with Snickers.

  33. I have those moments all the time, I get some random recipe idea in my head and can’t get it out until I try to make it. Your cupcakes look great!

  34. Hi Annie-I stumbled upon your blog and I am loving it-thank you! I have been trying me hand at cupcakes for all my co workers. I made your vanilla bean cupcakes yesterday and I had a couple of problems. I made regular size and mini size cupcakes and alot of them pulled away from the liners. Is there a solution to this problem?

    • Cherie, I get this question a lot about various cupcakes (some sticking too much, some not enough) and I think it must have to do with the liners themselves. I never have this problem with any of my cupcakes, so I’m not sure what causes it. Sorry!

  35. I’ve always been a big fan of Snickers. I LOVE LOVE LOVE the Snicker’s Ice Cream bar… and I can’t imagine how tasty a snicker’s cupcake would be. Very creative!

  36. We completely understand the neverending food thoughts…we thought that was normal, no? These cupcakes look amazing…we’re all for candy bar inspired foods!

  37. Yumm. So totally indulgent 🙂

  38. oh, these look incredible! and I just tried the Snickers Dark – I bet that would be great in these!

  39. Looks heavenly! A must-make for my sister’s next bday! She’ll be over-the-top thrilled just hearing the name itself!
    Still need to make cupcakes with a filling! Next up though will be the pumpkin cream cheese muffins! READY for Fall!

  40. Look great! I cannot believe I have never made cupcakes before. I shouldn’t talk about this on the internet, really, but…let’s just say I hope to end that soon!

  41. Just when you think cupcakes can’t get any better, you add candy bars–love it!

  42. These look like they would go straight to my tummy and maybe my thighs 🙂 I bet they taste heavenly though….looking at them will be enough for me!

  43. Okay. I made them. RIDICULOUS!!! Absolutely sinful. Words cannot express how wonderful these were. Although, I am pretty sure I could feel a cavity forming and an artery being blocked. 5 sticks of butter? Yes please!!! Ran 5 miles today…should of run 10. Dont worry, I didnt let the funneled out middle of the cupcakes go to waste. I piled them in a bowl, covered them with the leftover frosting and topped with leftover caramel and snickers. Just ate my leftover bowl…yum!

  44. I just finished making these and they are amazing. I had a little problem with the filling being to heavy and the cupcake not staying together. Love them.

  45. Hi Annie! I’ve always loved visiting your blog and while I’ve seen candybar cupcakes in other blogs before, this is the first time I’ve felt extremely compelled to make them! They look soooooo good! And snickers have always been my favorit candy bar 🙂 Can’t wait to make them tonight!

  46. Oh my – those look absolutely sinful!

  47. holy crow!!!! These are totally awesome!!! I am afraid I would eat the entire batch!!!

  48. Annie, I made these tonight for my husband’s birthday, and they are so yummy! I don’t even like cake. They are great! Thanks for the recipe!

  49. These look amazing!! Thanks for the recipe 🙂

  50. Annie, you are so talented!! I am inspired by your site! I found your blog last week and have already made 4 things! 🙂 And I have been telling everyone about it!

    Anyhow, I made these beauties last night! And oh my – scrumptious! But, my caramel sauce did not come out. 😦 It looked more like a butter sauce. It tasted like caramel but was not dark like caramel. I went ahead and used it for the filling and icing but was scared to drizzle it on top. Any ideas on what I could have done wrong?
    Thank you!

  51. Ohh geez I am so in love with these things… And I haven’t even had one yet.

  52. Awsome recipie Annie!!

    My poor hubby got called into work last min. on Labor Day, so I got to the kitchen while he got ready and whipped up a batch of these cupcakes for him to bring to work..just got a text “the GUYS SAY THANKS” and that he may get to come home early =)!

    Thank you for inspiring me to get in the kitchen!! We are about to move into a house were having built and I cannot wait to break my new kitchen in with some of your recipies!!

    Hope your getting to enjoy your Labor Day!!

  53. I have never ending thoughts about food and what I am going to cook too. These look so amazing and sinful. I love it!!

  54. I’m from holland and I love a lot of things that you make! I mostly see cupcakes, muffins or pie’s but have you ever tried to make bonbons? It would be something new you could try? I would love to see a recipe of how to make chocolate bonbons or truffles! Going to try these out some day this week.

    Btw, i’m only 18 years old and I love to bake things. My whole family keeps asking me to make things for them when there is a party! Thought my study is completly different (Animal Care) Hope to see some more delicous things on here soon!

  55. Hi Annie, These are fabulous. I made a mini version of them to bring to work tomorrow. I was a little nervous about making the caramel sauce. I have never made caramel by combining the butter and sugar in the first step. The classical directions are to combine water and sugar in a pan and boil that combo until it’s time to add the cream. But I gave it a try. I think I did not boil it quite long enough, but when it started to look caramel-colored I added the cream. This took a while. Maybe 8 minutes of boiling. I think I stopped when the temperature reached 320 degrees on a thermometer. I could have gone a little longer. It became a huge clump that clung to my whisk after adding the cream, but it mostly dissolved after I continued to heat it. I strained the sauce, because there were a few lumps that would not go away. Despite the glitches, the result was fabulicious! You might want to add some more detail to the caramel sauce directions.

    • Glad you enjoyed them! Personally I wouldn’t say there is one “traditional” way of making caramel, because it seems as many recipes as there are that include caramel, there are that many different ways to make it. I’ve made it tons of different ways.

  56. Just made these today for another family gathering. My caramel didn’t really work so I skipped drizzling it on top. Everyone loved, loved, loved them!

  57. Annie, what a great cupcake! I made these for a friends sons birthday snack for school. The kids (and teachers) loved them. I have decided that I don’t see anything on your site that doesn’t look good. I am in the process of cooking through your blog…sort of “Annie & Tracy”. Today’s recipe is going to be the mocha eclairs! Keep up the good work, Tracy

  58. Hey Annie! I made these cupcakes for my husband’s dad’s 70th birthday. Everyone loved them! The caramel didn’t work out like I had hoped so I didn’t use it for the top. But I still used it for the inside. I think next time I’ll use my soft caramel recipe that I always use for my caramel popcorn. Although I think it might make it a little “too rich”. If that is even possible. It already is amazingly rich! Thanks for the inspiration!!

  59. OH. MY. GOODNESS! Annie…you’re *killing* me here!!! (In a good way.)

  60. my roommate and I are on a cupcake spree, and after I make those lovely red velvet I think these might just be the next stop. YOM!!!

  61. I made a batch of these this afternoon to take to knitting tonight. They look amazing.

    • Hi Annie, Is it possible to use store bought caramel for the drizzle instead? Or boxed cake mix as well? I would LOVE to make these cupcakes, but I have two young kids, full time work and full time school at night… kind of pressed for time. But if I must make it from scratch… then I must because these look toooooo good to pass up!

      • There are some shortcuts you could take, but the final product won’t be the quite same. That is your prerogative. I work full time too and have a son, but prefer to make things from scratch.

  62. I read your blog daily and try to make one of your recipes at least once a week. I just made pumpkin spice cuppys and candy bark!! I’m a R.N. and I always bring my “Annie Treats” to work. You’re infamous at the Albany V.A.!!! Thanks Annie, you’re wonderful.

  63. Made these as a Halloween treat and they came out delicious! Thanks for all your amazing recipes always!

  64. Hey Annie, I was just wondering if I could use regular cocoa powder instead of dutch-process cocoa powder in these?

  65. Hi Annie, I was wondering if after a while the caramel from these cupcakes will harden. I want to make them for a birthday party but I prefer to bake them the day before. Thanks.

    • No, it’s caramel sauce so as long as it is made correctly it will be fine. Though, if it is chilled it will probably firm up a bit.

  66. I made these for thanksgiving – they were a huge hit! They tasted amazing I thought for sure they would be way to sweet – I was mistaken it was just right! I will make these again for sure maybe with another candy bar to mix it up.

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