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Snickers Cupcakes

Decadent Snickers Cupcakes That Will Steal Your Heart

These Snickers Cupcakes offer a delightful twist on a classic treat, combining rich chocolate, creamy peanut caramel, and a luscious buttercream frosting.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter Can use margarine as a substitute.
  • 1/2 cup heavy whipping cream Can substitute with half-and-half or coconut cream.
  • 1/4 teaspoon fine salt Use sea salt as alternative.
  • 1/2 cup salted peanuts Any type of nuts can be substituted.
  • 1 cup warm water Can substitute with milk.
  • 1 tablespoon instant espresso Optional.
  • 1/2 cup chocolate chips Use dark or white chocolate as substitutes.
  • 1/2 cup cocoa powder Substitute with carob powder for different taste.
  • 2 large eggs Replace with flax eggs for a vegan option.
  • 1/2 cup vegetable oil Can substitute with melted coconut oil.
  • 2 teaspoons vanilla extract Use pure vanilla for best results.
  • 1 teaspoon white vinegar Lemon juice can be used as substitute.
  • 1 cup all-purpose flour Gluten-free flour can be swapped.
  • 1 teaspoon baking soda Baking powder can be used instead.
For the Frosting and Ganache
  • 2 cups powdered sugar Can use erythritol for lower-calorie option.
  • 1/2 cup heavy whipping cream For ganache.
For the Decoration
  • 4 mini Snickers Bars For decoration.

Equipment

  • Mixing bowls
  • Whisk
  • Cupcake liners
  • Muffin tin
  • small saucepan
  • piping bag

Method
 

Step-by-Step Instructions
  1. In a medium saucepan over medium heat, gradually melt 1 cup of granulated sugar, stirring constantly until it turns an amber color. Mix in 6 tablespoons of unsalted butter, 1/2 cup of heavy whipping cream, and a pinch of fine salt. Allow to cool slightly, then whip until thickened, folding in 1/2 cup of chopped salted peanuts.
  2. Preheat your oven to 350°F (175°C). In a mixing bowl, combine 1 cup of warm water with 1 tablespoon of instant espresso, whisk in 1/2 cup of melted chocolate, 1/2 cup of cocoa powder, 2 eggs, 1/2 cup of vegetable oil, 1 teaspoon of white vinegar, and 2 teaspoons of vanilla extract until smooth.
  3. In another bowl, mix together dry ingredients, then gradually combine with the wet mixture until just incorporated.
  4. Line a muffin tin with cupcake liners and fill each cup about 3/4 full with the batter. Bake for approximately 18-20 minutes or until a toothpick inserted comes out clean. Cool in the tin for 10 minutes before transferring to a wire rack.
  5. In a mixing bowl, beat together 1/2 cup of unsalted butter and 1/2 cup of peanut butter until fluffy. Gradually add in 2 cups of powdered sugar, alternating with 2 tablespoons of heavy whipping cream until desired consistency is reached.
  6. In a small saucepan, heat 1/2 cup of heavy whipping cream until steaming. Pour over 1 cup of chocolate chips and stir until smooth to form ganache.
  7. Once cupcakes are completely cool, hollow out the centers, fill with caramel filling, and frost tops with peanut butter frosting. Chill for about 30 minutes.
  8. Drizzle cooled ganache over the frosted cupcakes and add extra caramel, followed by chopped peanuts and mini Snickers bars.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 5IUVitamin C: 1mgCalcium: 2mgIron: 4mg

Notes

Ensure room temperature ingredients for better mixing and results. Be cautious when making caramel and chill cupcakes after frosting for better ganache drizzling.

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