Snickers Cupcakes (Chocolate Peanut Butter Caramel Cupcakes)
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Step up your sweets game with my yummy Snickers Cupcakes recipe. Featuring rich chocolate cupcakes with peanut butter cream cheese frosting, salted caramel sauce, and crunchy peanuts, these candy bar-inspired treats are guaranteed crowd-pleasers.
If you loved my Snickers mousse cake and Snickers cake but want something pre-portioned and a bit more portable, these Snickers cupcakes are your answer! Between the moist, tender cupcake crumb, creamy-dreamy mousse-like frosting, sticky sweet caramel, and toasty nuts, each bite is brimming with all the flavors of a Snickers bar.
I originally published this recipe in 2019 and have since updated it with new photos, improved instructions, and extra success tips.
Why These Snickers Cupcakes Work
- A proven chocolate cupcake base – The chocolate cupcake base is adapted from my go-to chocolate cupcake recipe that I’ve been making for years. It’s incredibly moist, deeply chocolatey, and practically foolproof, making it the perfect base for these Snickers cupcakes.
- Great for special occasions – Perfect for birthdays, parties, bake sales, or anytime you want to impress chocolate and peanut butter lovers.
- Creamy peanut butter frosting – A peanut butter twist on my favorite cream cheese frosting recipe that’s smooth, fluffy, and not overly sweet.
Ingredients & Substitutions
- All-Purpose Flour, Baking soda & Salt – Regular all-purpose flour works best in this recipe and helps create a soft, tender cupcake crumb.
- Unsweetened Cocoa Powder – You’re welcome to use either conventional cocoa powder for a classic brownie-like flavor, or swap in Dutch processed cocoa powder for a smoother, less acidic chocolate flavor.
- Large Egg – For binding the batter. Make sure to let it come to room temperature for easier mixing.
- Granulated Sugar – Feel free to swap in an equal amount of caster/superfine sugar or pure cane sugar.
- Buttermilk – If you don’t have any on hand, you can make a good substitute by mixing 1 cup of milk (dairy or soy) with 1 tablespoon of white vinegar or lemon juice, then letting it curdle.
- Vegetable Oil – Any neutral-flavored oil will work.
- Coffee – Feel free to use decaf coffee if needed.
- Vanilla Extract – For warmth and depth. You can use an equal amount of vanilla paste if you prefer.
- Heavy Cream & Butter – The best caramel sauce is rich with dairy! Use European-style butter if possible for the best texture.
- Roasted Peanuts – I prefer using a salted variety to help balance the sweetness of the cupcake and frosting.
- Peanut Butter – I like to use homemade peanut butter, but you’re welcome to swap in store-bought natural peanut butter for convenience.
- Cream Cheese – Make sure you’re reaching for block-style full-fat cream cheese for the best results. To lighten things up a bit, Neufchatel cheese is your best bet.
- Powdered Sugar – This fine, starchy sweetener ensures your peanut butter frosting is silky smooth and perfectly pipable. If you’re out, simply blitz white sugar and cornstarch in a food processor using a 1 cup to 1 tablespoon ratio.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
How to Make Snickers Cupcakes
Watch the full video recipe to learn how to make the BEST Chocolate Peanut Butter Cupcakes with Caramel Sauce.
Prefer the written recipe? Scroll down to the recipe box 👇
Why Add Coffee To Chocolate Cupcake Batter?
Adding coffee to these peanut butter chocolate cupcakes isn’t about making them taste like a mocha, rather it’s about making them taste more intensely chocolatey. It amplifies the natural cocoa notes without adding its own distinct flavor, as long as you don’t overdo it. Think of it like salt in cookies: you don’t taste the salt, but everything tastes better with it.
There’s also a chemical reason: hot coffee “blooms” the cocoa powder. When you mix cocoa with hot liquid, it activates the flavor compounds and releases oils that are otherwise locked up in the dry powder. This process intensifies the chocolate flavor and creates a more complex cupcake.
The result is a cupcake that tastes deeply, darkly chocolatey.. And no, they won’t taste like coffee. Even people who hate coffee won’t detect it; they’ll just wonder why your chocolate cupcakes are so much better than everyone else’s!
Pro Tip: Use brewed coffee if you have it, or dissolve instant espresso powder in hot water. Either works perfectly.
How to Fill, Frost & Decorate Snickers Cupcakes
- Core the cupcakes: Remove a small piece from the center of each cooled cupcake using a knife or cupcake corer. This is the same technique I use for my Lemon Cupcakes with Lemon Curd Filling, where the center is filled with homemade lemon curd.
- Add the filling: Spoon the peanut caramel filling into each cupcake, making sure to include some chopped peanuts.
- Frost: Pipe or spread the peanut butter cream cheese frosting over the top.
- Decorate: Drizzle with caramel sauce or melted chocolate and finish with chopped peanuts.
Tip: Chill the cupcakes for 15–20 minutes before frosting for cleaner, more defined swirls.
Optional Variations & Dietary Adaptations
- Gluten-Free – Swap in your favorite cup-for-cup gluten-free all-purpose baking blend, preferably one with xanthan gum. Allow the batter to rest for 30 minutes before baking to prevent a gritty texture. If the batter feels too thick, add an extra splash of water or coffee to thin it out.
- Dairy-Free – Swap in plant-based buttermilk (or make your own with soy milk), cream, butter, and cream cheese.
- Different Frosting – Feel free to swap in hazelnut butter, almond butter or homemade Nutella for the peanut butter. You can also opt for regular chocolate frosting if you like.
- Add-Ons – Feel free to decorate the tops of the chocolate caramel cupcakes with extras like a drizzle of ganache, halved peanut butter truffles, Snickers candy pieces, or anything else that floats your boat. You can also mix up to ½ cup of mini chocolate chips and chopped peanut butter chips directly into the cupcake batter for added texture.
Expert Tips & Tricks
- Spray your cupcake liners with non-stick spray for easy release. You don’t want to miss a single crumb!
- Use a spring-loaded cookie scoop to easily distribute the cupcake batter among the liners. It’s way simpler and cleaner than using a spoon or ladle!
- Don’t open the oven too soon. Any rapid shifts in temperature can cause a rising cake to sink. Wait until the low end of the recommended bake time before checking.
- Use an instant-read thermometer for making the caramel. This will ensure you cook it long enough to become sticky and pourable, but not so long that it turns sludgy or into hard candy.
- Allow the cupcakes to cool completely before decorating. If they’re even a little bit warm, the peanut butter frosting will slide right off!
Storage Instructions
- Room Temperature: Store Snickers cupcakes in an airtight container at room temperature for up to 1 day. The peanut butter cream cheese frosting is stable enough for short-term storage, but keep them in a cool spot away from direct heat or sunlight.
- Refrigeration: Refrigerate chocolate peanut butter cupcakes in an airtight container for up to 5 days. The cream cheese frosting stays fresh and the caramel won’t separate. Let them sit at room temperature for 15-20 minutes before serving for the best texture and flavor.
- Freezing: Freeze unfrosted chocolate cupcakes wrapped individually in plastic wrap, then placed in a freezer bag for up to 3 months. Thaw at room temperature and add the peanut butter frosting, caramel, and peanuts fresh. Frosted cupcakes can be frozen for up to 1 month, but the caramel may weep slightly when thawed.
More Snickers-Inspired Desserts
If you love the combination of chocolate, peanut butter, and caramel, here are a few more dessert recipes you might enjoy:
More Cupcake Recipes
Snickers Cupcakes
Equipment
- Kitchen scale Important
Ingredients
For the cupcakes:
- 1 cup (125 g) All-purpose flour
- ⅓ cup (40 g) Cocoa powder
- ¼ teaspoon Salt
- ½ teaspoon Baking soda
- 1 Egg large
- 1 cup (200 g) Sugar
- ½ cup (120 ml) Buttermilk see notes
- ⅓ cup (80 ml) Vegetable oil
- ½ cup (120 ml) Coffee hot – see notes
- 1 teaspoon Vanilla extract
For the Peanut Caramel:
- ¾ cup (150 g) Sugar
- 150 g (150 ml) Heavy cream warm
- 3 tablespoons (45 g) Butter
- ½ teaspoon Salt
- 85 g (85 g) Peanuts toasted and crushed
For the Peanut Butter Frosting:
- ½ cup (125 g) Peanut butter
- ⅔ cup (150 g) Cream cheese room temperature
- 100 ml (100 ml) Heavy cream cold
- 5 tablespoons (75 g) Butter softened
- ⅔ cup (85 g) Powdered sugar
- 1 teaspoon Vanilla extract
For Decoration:
- Melted chocolate or reserved caramel sauce
- Chopped peanuts
Instructions
Make the Cupcakes
- Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- Mix the dry ingredients: In a large bowl, sift together flour, cocoa powder, baking soda, and salt. Add sugar and whisk to combine.
- Mix the wet ingredients: In a separate bowl, whisk together egg, buttermilk, oil, and vanilla extract until smooth.
- Combine the batter: Pour the wet ingredients into the dry ingredients and whisk just until combined. Slowly pour in the hot coffee and whisk until smooth. The batter will be thin; this is normal. Do not overmix.
- Bake: Divide the batter evenly between the cupcake liners, filling each about ⅔ full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before filling and frosting.
Make the peanut caramel
- Make the caramel: Place sugar in a medium saucepan over medium heat. Cook, stirring occasionally, until melted and deep amber in color. Remove from heat and carefully whisk in the warm heavy cream. Add butter and salt and whisk until smooth. Return to low heat and cook for 2–3 minutes, stirring frequently, until slightly thickened. Transfer to a heatproof bowl and reserve 3–4 tablespoons for decoration. Let cool slightly.
- Make the peanut caramel filling: Stir the chopped peanuts into the remaining caramel and let cool completely.
Make the frosting
- Make the frosting: In a large bowl, beat the butter and powdered sugar until light and fluffy, about 2–3 minutes. Add the peanut butter and cream cheese and beat until smooth. Add the vanilla extract and heavy cream and beat for 1–2 minutes, until light and creamy. Transfer to a piping bag.
Assemble and decorate
- Assemble: Using a small knife or cupcake corer, cut a hole in the center of each cupcake. Fill with the peanut caramel, then pipe the frosting on top.
- Decorate: Drizzle with melted chocolate or the reserved caramel sauce and sprinkle with chopped peanuts.
Video
Notes
- Coffee: Use hot coffee, not cold. It enhances the chocolate flavor without making the cupcakes taste like coffee. You can use water instead, but I highly recommend using coffee.
- No buttermilk? Use ½ cup milk mixed with 1½ teaspoons lemon juice or vinegar. Let it sit for 5–10 minutes before using. The buttermilk helps create a softer, more tender cupcake and adds a subtle tang that balances the sweetness.
- Make ahead: Cupcakes can be baked 1 day in advance and stored covered at room temperature. Peanut caramel can be made up to 5 days ahead and refrigerated.
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
Nutrition
FAQs
Creamy peanut butter works best for a smooth, stable frosting. Natural peanut butter is also an option, but it may produce a softer frosting due to its higher oil content. Be sure to stir it well before using.
Yes. You can bake the cupcakes 1–2 days in advance and store them covered at room temperature. Assemble and frost before serving for the freshest results.
Coffee enhances the chocolate flavor without making the cupcakes taste like coffee. It helps create a richer, deeper chocolate flavor.
David this recipe’s absolutelly amazing and delicious.
I used to make these cupcakes all the time! I first saw this recipe on your YouTube channel a few years ago, and they’re absolutely delicious. Thank you for reminding us about it. I always enjoy your newsletters, recipes, and all the helpful tips you share.
excellent thanks dear
Amazing cupcake recipe! It was the third time I’m making it! My family LOVED it. Thank you so much 🙂
Best cupcake recipe ever! thank you.