These Snickers cupcakes are beyond amazing! They are full of peanut butter, salted peanuts, caramel and chocolate buttercream. You get the full Snickers experience with these cupcakes, moist peanut butter cupcakes, salted peanut caramel and a chocolate buttercream.
These Snickers cupcakes are so delicious. Snickers are one of my favorite candy bars and why not transform them into a delicious cupcake?
They have soft peanut butter cupcake, filled with a delicious peanut caramel and topped with a chocolate buttercream. These cupcakes taste absolutely amazing and I hope you love them too!
For more cupcake recipes, try Banana and Dulce de Leche Cupcakes, Chocolate Fudge Cupcakes and Tiramisu Cupcakes.
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WHY YOU WILL LOVE THIS RECIPE
- If you are a Snickers fan then these cupcakes are perfect for you!
- This cupcake are filled with the most delicious homemade caramel. It has chopped salted peanuts added to it, making for the most delicious core!
- These cupcakes are topped with a super smooth chocolate buttercream. It is super easy to make as it's made on cocoa powder, so no need to worry about melting chocolate!
INGREDIENTS NOTES
These are some of the key ingredients for these Snickers cupcakes. For a full list of ingredients, check out the recipe card below.
- Butter: Take it out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
- Smooth peanut butter: Use smooth peanut butter to flavor the cupcakes.
- Eggs: Take them out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
- Buttermilk: Buttermilk makes for a softer and more tender cupcake. Measure out the buttermilk and let it come to room temperature 1-2 hours before baking.
- Salted peanuts: Salted peanuts gives a bit a of salt to the caramel so you need less salt to flavor the caramel.
- Cocoa powder: I use high quality dutch processed cocoa powder for the best flavor, my favorite is from Valrhona.
- Snickers: Optional decoration. Place the snickers in the fridge for 10 min before cutting into them with a sharp knife. It will make them easier to cut into to get a clean cut.
See recipe card for quantities.
STEP BY STEP INSTRUCTIONS - PEANUT CARAMEL
Chop the salted peanuts.
In a small saucepan, slowly melt the granulated sugar and glucose syrup over low/medium heat until golden brown. At the same time in another small saucepan, heat the heavy cream until it begins to bubble. Add the heated heavy cream when the sugar has turned golden brown. It will bubble up strongly so be careful of your fingers. Stir constantly until it has gathered. Turn off the heat and add the butter. Stir it in until the butter has melted into the caramel. Add the chopped peanuts, salt and vanilla paste and stir it in. Transfer it to a bowl and let it cool down on the kitchen counter while making the cupcakes. It takes about 1 hour and 30 min for it to become room temperature.
STEP BY STEP INSTRUCTIONS - PEANUT BUTTER CUPCAKES
Preheat the oven at 175ºC conventional oven and line a cupcake tray with 12 cupcake liners.
Sift together the all-purpose flour, baking powder and salt and set it aside. Mix together the buttermilk and vanilla extract and set it aside.
In a mixing bowl, using the paddle attachment add the butter, smooth peanut butter, and sugar and mix it on high speed for 2-3 min.
Add the eggs one at a time into the mixture and mix it in until combined.
Continue by alternating between adding ⅓ of the flour mixture and ½ of the milk mixture, ending on the flour mixture. Mixing in each addition until just combined.
Divide the cake batter into the 12 cupcake liners and bake them for 17-20 min or until a cake tester comes out clean.
Let the cakes cool on a cooling rack. After 5 min, gently remove the cupcakes from the cupcake tin and let them cool down completely.
STEP BY STEP INSTRUCTIONS - CHOCOLATE BUTTERCREAM AND ASSEMBLING
In your stand mixer, using the paddle attachment, start by creaming the butter low to medium speed for 2 min. Sift the powdered sugar and cocoa powder together. Scraping down the sides of the bowl and add alternately the powdered sugar/cocoa powder, vanilla extract and heavy cream, in 3 parts. Once all of it has been added, turn up the speed to medium/high and mix for 2-3 min. Scrape down the sides of the bowl, add give it a final mix. Then with a rubber spatula or a wooded spoon and give the buttercream a good stir to beat out any air bubbles. Transfer the buttercream to a piping bag with a closed star piping tip, e.g. Wilton 2D.
ASSEMBLING
Using an end of a piping tip or similar, dig out the core of cupcake, to make an indent for the peanut caramel.
Add the caramel in the middle of the cupcake and thereafter pipe the buttercream of the cupcake. Drizzle with chopped peanuts, a piece of a Snickers and any leftover caramel.
Serve it on the day, but it can also last well for a few days in the kitchen counter, in an airtight container.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams as it is the most precise way of measuring out your ingredients. I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula, after everything has mixed together, to give it one final gently fold together, to make sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: Aluminum pans are light in color and therefore attracts less heat which means they bake more gently which results in a softer cake. If you use a e.g. a black baking pan it'll attract a lot more heat, which will then give a darker crust, that results in a dryer cake.
DECORATING THE CUPCAKES
I used an open ended star piping tip placed inside a piping large piping. If you don't have that specific piping tip you can use any other you'd wish to use. If you don't have a piping tip and piping bag, use a big cookie scoop to scoop the buttercream on top of the cupcakes instead.
If there is any caramel left over, drizzle it on top of the cupcakes. If the caramel is too firm, warm it slightly up in the microwave for 10-15 seconds and it's easy to drizzle with.
STORAGE
Store these Snickers cupcakes in an airtight container at room temperature. It's best enjoyed within 1-2 days.
Make sure to tag me on Instagram @juliemarieeats and leave me a review below if you made this cake. I hope you loved it! To get more ideas by following me on Pinterest.
SNICKERS CUPCAKES
Equipment
- cupcake baking pan
Ingredients
PEANUT CARAMEL
- 35 g salted peanuts chopped
- 45 g granulated sugar
- 45 g glucose syrup
- 125 g heavy cream
- 25 g butter
- ¼ teaspoon vanilla paste
- Pinch of salt
PEANUT BUTTER CUPCAKE
- 160 g all-purpose
- 1 teaspoon baking powder
- ½ teaspoon salt
- 100 g buttermilk room temperature
- 1 teaspoon vanilla extract
- 80 g butter room temperature
- 30 g smooth peanut butter
- 155 g granulated sugar
- 2 eggs room temperature
CHOCOLATE BUTTERCREAM
- 200 g butter room temperature
- 375 g powdered sugar
- 25 g dutch process cocoa powder
- 1,5 tablespoon vanilla extract
- 1,5 tablespoon heavy cream
DECORATION
- 2 Snickers bars
- Chopped peanuts
Instructions
PEANUT CARAMEL
- Chop the salted peanuts.35 g salted peanuts
- In a small saucepan, slowly melt the granulated sugar and glucose syrup over low/medium heat until golden brown. At the same time in another small saucepan, heat the heavy cream until it begins to bubble. Add the heated heavy cream when the sugar has turned golden brown. It will bubble up strongly so be careful of your fingers. Stir constantly until it has gathered.45 g granulated sugar, 45 g glucose syrup, 125 g heavy cream
- Turn off the heat and add the butter. Stir it in until the butter has melted into the caramel.25 g butter
- Add the chopped peanuts, salt and vanilla paste and stir it in.¼ teaspoon vanilla paste, Pinch of salt
- Transfer it to a bowl and let it cool down on the kitchen counter while making the cupcakes. It takes about 1 hour and 30 min for it to become room temperature.
PEANUT BUTTER CUPCAKES
- Preheat the oven at 175ºC conventional oven and line a cupcake tray with 12 cupcake liners.
- Sift together the all-purpose flour, baking powder and salt and set it aside. Mix together the buttermilk and vanilla extract and set it aside.160 g all-purpose, 1 teaspoon baking powder, ½ teaspoon salt, 100 g buttermilk, 1 teaspoon vanilla extract
- In a mixing bowl, using the paddle attachment add the butter, smooth peanut butter, and sugar and mix it on high speed for 2-3 min.80 g butter, 30 g smooth peanut butter, 155 g granulated sugar
- Add the eggs one at a time into the mixture and mix it in until combined.2 eggs
- Continue by alternating between adding ⅓ of the flour mixture and ½ of the milk mixture, ending on the flour mixture. Mixing in each addition until just combined.
- Divide the cake batter into the 12 cupcake liners and bake them for 17-20 min or until a cake tester comes out clean.
- Let the cakes cool on a cooling rack. After 5 min, gently remove the cupcakes from the cupcake tin and let them cool down completely.
CHOCOLATE BUTTERCREAM
- In your stand mixer, using the paddle attachment, start by creaming the butter low to medium speed for 2 min.200 g butter
- Sift the powdered sugar and cocoa powder together.375 g powdered sugar, 25 g dutch process cocoa powder
- Scraping down the sides of the bowl and add alternately the powdered sugar/cocoa powder, vanilla extract and heavy cream, in 3 parts. Once all of it has been added, turn up the speed to medium/high and mix for 2-3 min. Scrape down the sides of the bowl, add give it a final mix.1,5 tablespoon vanilla extract, 1,5 tablespoon heavy cream
- With a rubber spatula or a wooded spoon and give the buttercream a good stir to beat out any air bubbles.
- Transfer the buttercream to a piping bag with a closed star piping tip, e.g. Wilton 2D.
ASSEMBLING
- Using an end of a piping tip or similar, dig out the core of cupcake, to make an indent for the peanut caramel.
- Add the caramel in the middle of the cupcake and thereafter pipe the buttercream of the cupcake. Drizzle with chopped peanuts, a piece of a Snickers and any leftover caramel.2 Snickers bars, Chopped peanuts
- Serve it on the day, but it can also last well for a few days in the kitchen counter, in an airtight container.
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