Snickers Cupcakes

Snickers Cupcakes with a caramel coated Snickers filling, rich caramel frosting, and topped with caramel drizzle and chopped Snickers. These cupcakes are what dreams are made of! I don’t usually eat candy bars, but if I do it will always be a Snickers.

One of the dermatologists that my husband works with is celebrating a birthday today. I thought what better way to celebrate than with these incredible cupcakes! I sure hope he is a Snickers fan, but seriously who isn’t? ;) With the Snickers bar being one of the most popular selling candy bars in the world, I figured you can’t go wrong. In fact, over 15 million Snickers bars are manufactured everyday! This popular candy bar was first introduced by Frank and Ethel Mars in 1930 and named after their favorite horse, Snickers. Consisting of peanut nougat, roasted peanuts, caramel, and chocolate it is easy to see how the annual global sales of Snickers are more than 2 billion a year! So what is your favorite candy bar? Have you ever tried cooking/baking with them?

Snickers Cupcakes

Snickers Cupcakes with a caramel coated Snickers filling, rich caramel frosting, and topped with caramel drizzle and chopped Snickers. These cupcakes are what dreams are made of!

Yield: about 20 cupcakes

Ingredients:

For the Cupcakes:
1/2 cup Dutch-process cocoa powder
1/2 cup hot water
2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon coarse salt
16 tablespoons (2 sticks) unsalted butter
1½ cups sugar
2 large eggs, room temperature
1 egg yolk, room temperature
1¾ teaspoon vanilla extract
2/3 cup sour cream, at room temperature

For the Caramel Sauce:
1 cup (2 sticks) butter
1/2 teaspoon salt
2 cups packed dark brown sugar
1/2 cup milk
2 teaspoons vanilla extract

For the Filling:
12 fun-size Snickers bars, chopped
For the Caramel Frosting:
3 ½ to 4 cups powdered sugar
8 fun-size Snickers bars, chopped

Directions:

To make the cupcakes, preheat the oven to 350˚ F. Line muffin pan with paper liners.
In a two-cup glass measuring cup, whisk together the cocoa powder and hot water until smooth; set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.
In a medium saucepan over medium heat, combine the butter and the sugar, stirring occasionally until the butter is melted and mixture is combined. Remove from the heat and transfer to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-low speed until the mixture is cooled, about 4-5 minutes. Add eggs and egg yolk, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in vanilla and cocoa mixture 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.
Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly. Bake, rotating tins halfway through, until a toothpick inserted in centers comes out clean, 18-20 minutes. Allow the cupcakes to cool in the pan 5-10 minutes before transferring to a wire rack to cool completely.
To make the filling, melt the butter in a heavy-bottomed saucepan over medium heat. Stir in the salt and brown sugar and heat the mixture to boiling, stirring constantly. Cook over low heat for 2 minutes, until the sugar is totally dissolved. Stir in the milk and return to a boil, stirring constantly. Remove the pan from the heat and stir in vanilla. Cool to lukewarm, about 30-40 minutes, stirring occasionally.
Once cupcakes have cooled, use a paring knife or apple corer to cut out a small circle in the center of each cupcake.

Remove the core and discard.

To make the cupcake filling, in a medium bowl, combine the chopped Snickers and 1/4 cup of the cooled caramel sauce and mix to coat. Drop a spoonful of the filling mixture into each cupcake.

Reserve three tablespoons of caramel sauce for drizzling over frosted cupcakes.
To make the frosting, transfer remaining caramel sauce to the bowl of a stand mixer fitted with the paddle attachment. Add the powdered sugar and beat on medium-high speed until until light and fluffy, about 3-4 minutes. Adjust consistency with a little more milk or powdered sugar, if necessary.
Transfer the frosting to a pastry bag fitted with a decorative tip. Pipe a spiral of icing, beginning at the outer edge and working inward. Drizzle the frosted cupcakes with the three tablespoons of caramel sauce and garnish with chopped Snickers bars.

41 Responses to “Snickers Cupcakes”

  1. #
    1
    Fresh and Foodie — March 24, 2011 @ 8:08 am

    Yum! I don’t eat much candy, but my favorite is a Snickers, too. These look awesome. Love the idea of stuffing them, plus the cake looks so dense and moist! How nice of you to make these for them.

  2. #
    2
    Lauren at Keep It Sweet — March 24, 2011 @ 9:17 am

    If he doesn’t like the cupcakes, you can send them my way!

  3. #
    3
    Rufus' Food and Spirit Guide — March 24, 2011 @ 9:37 am

    That icing sounds and looks just gorgeous.

  4. #
    4
    Byn — March 24, 2011 @ 9:51 am

    i’m bookmarking this for the caramel frosting – i think it would be amazing on vanilla cupcakes too!

  5. #
    5
    katshealthcorner — March 24, 2011 @ 11:02 am

    Awwwwwwhhhh, I want those RIGHT NOW! No joke! You just gave me the Largest craving EVER for that! :)

    xoxox
    Kathleen

  6. #
    6
    Linda — March 24, 2011 @ 11:45 am

    Christina; you really have my attention with these cupcakes. Gourmet cupcakes are the latest food trend. I’m sure these are up there with the best. Can’t wait to try them!

  7. #
    7
    This Italian Family — March 24, 2011 @ 12:57 pm

    Christina, you seriously have the prettiest food!

  8. #
    8
    Meg — March 24, 2011 @ 1:09 pm

    Chocolate and peanut butter is just about the greatest combination ever! These look and sound delicious. Thanks for sharing!

  9. #
    9
    Annie — March 24, 2011 @ 1:33 pm

    Hi Christie,
    A few of my readers and other bloggers have alerted me to the fact that you had posted these cupcakes and did not cite me. I see that you listed Pass the Sushi as the source, but this combination is from my blog and she clearly cited me at the top of her post. Even though you used a different frosting, the idea is still from me and this is not proper citation. I always credit both where I found the recipe and the initial source, and that is really most appropriate.

    • Christina replied: — March 24th, 2011 @ 6:20 pm

      Hi Annie,

      I certainly did not intend to overlook whether or not you were the first person to make these cupcakes. You will see that I have added you as a source.

      Best regards,
      Christy

  10. #
    10
    beth — March 24, 2011 @ 2:40 pm

    seriously, those look fantastic! who doesnt love a snickers? and that icing really sets them apart from other recipes ive seen similar to this… ive never thought to make a frosting using that method. as much as i miss living near you, this is one time where its probably better for me (specifically my waistline) that i dont live close by!

  11. #
    11
    Michelle — March 24, 2011 @ 3:00 pm

    My birthday is in August so feel free to make another batch then, haha ;-) These look so good. I love the salty sweet combination. My favorite candy “bar” would probably be Reese’s peanut butter cups. I just LOVE peanut butter; can’t get enough!

  12. #
    12
    Junia @ Mis Pensamientos — March 24, 2011 @ 3:35 pm

    oh dear, now i’m craving a chocolate pb cupcake!!!

  13. #
    13
    Megan — March 24, 2011 @ 3:41 pm

    I want one now! LOL I can’t wait to blog about these!!

    http://lovecupcakesandjesus.blogspot.com/

  14. #
    14
    muppy — March 24, 2011 @ 3:59 pm

    haha, they look delicious. I do love snickers too (not that i ever eat them now a days!).

  15. #
    15
    Jenny — March 24, 2011 @ 4:01 pm

    Gorgeous cupcakes!

  16. #
    16
    Stephanie @ okie dokie artichokie — March 24, 2011 @ 4:26 pm

    Man, I just got a sugar rush from lookin’ at that thing! I so need one, just one, right now. Especially after a workout! :-p

  17. #
    17
    The Teenage Taste — March 24, 2011 @ 5:48 pm

    I love Snickers bars and I love cupcakes. These were definitely made for me! :-D
    They look delicious!

  18. #
    18
    Tara @ Smells Like Home — March 24, 2011 @ 7:07 pm

    So, ummm, how were these cupcakes? You just commercialized your post by going on and on about the Snickers Bar itself but never really told us about what the cupcake actually tasted like.

  19. #
    19
    Memoria — March 24, 2011 @ 9:27 pm

    I love how you used the leftover caramel to make the frosting. These cupcakes look fantastic.

  20. #
    20
    happywhennothungry — March 24, 2011 @ 9:45 pm

    My mouth is watering! These cupcakes look amazing!!! I’m sure your hubby’s office adored them. Yum!

  21. #
    21
    simplynutritiouskate — March 24, 2011 @ 11:00 pm

    What pretty cupcakes and I love that you stuffed them with the candy bar. I always get so excited when I bite into something that has been stuffed. By the way your piping skills are awesome come teach me? !

  22. #
    22
    Baking Serendipity — March 24, 2011 @ 11:24 pm

    These look fantastic! My mom loves Snickers and would seriously go crazy for these :)

  23. #
    23
    Honey @ Honey, What's Cooking — March 25, 2011 @ 1:54 am

    wow these look fantastic!!!!!!! i wish i was your co-worker… they probably love you! lol. god i wish i knew people who could bake me these goodies, besides myself. this looks awesome, and i love snickers.

  24. #
    24
    Maria @ Scandifoodie — March 25, 2011 @ 2:45 am

    Wow that looks amazing! Perfect treat for when you really need one ;-)

  25. #
    25
    Sara — March 25, 2011 @ 1:22 pm

    Yum. Peanut butter and chocolate is one of the greatest combinations, isn’t it?

  26. #
    26
    Cara — March 25, 2011 @ 2:31 pm

    WOW! These look heavenly!

  27. #
    27
    Averie (LoveVeggiesAndYoga) — March 26, 2011 @ 6:08 am

    these look…awesome!

    i make PB Cup cupcakes and have used Twix bars, butterfingers, and Rolos. Never Snickers tho. YUM!!!!!

  28. #
    28
    Georgia — March 26, 2011 @ 9:29 am

    Thank you, Christy, for taking the time to write this tutorial. It’s a lot of help to “see” and have comments about how to do things. Much better than just following a recipe.

  29. Pingback: The Weekend Dish: 3/26/2011 | Brown Eyed Baker

  30. Pingback: Spring Break…or, Defining the Act of Perceived Rest! « A Fox In The Kitchen

  31. #
    29
    Nichol — April 11, 2011 @ 8:59 pm

    Oh my drool. Hubs was just asking me to “try” and make a cupcake like Snickers, now I can!

  32. Pingback: The Tale of Two Cupcakes « appetite. for. sanity.

  33. Pingback: Leftover Halloween Candy Cupcakes | Hoosier Homemade

  34. #
    30
    Natalie @ Cooking for My Kids — November 1, 2011 @ 8:12 am

    I just now found these, pinned them, and cannot wait to try the!

  35. Pingback: Peanut Butter Snickers Cookies | Sweet Pea's Kitchen

  36. #
    31
    Patti — November 8, 2011 @ 1:34 am

    These turned out great! I made some mini and some regular sized – I preferred the small ones – they were just enough decadence!

  37. #
    32
    Buffy — November 22, 2011 @ 5:38 pm

    Does this make 12 or 24 cupcakes? I’m looking to make a small batch of 12 and was wondering if I should cut this is half?

    • Christina replied: — November 23rd, 2011 @ 10:38 pm

      This recipe makes 20 cupcakes. You can cut the recipe in half. If you give them a try I would love to hear how they turn out for you! :)

  38. Pingback: Meyer Lemon Scones | Sweet Pea's Kitchen

  39. #
    33
    Luv2cook — June 10, 2012 @ 8:02 pm

    Hi Cristina,
    I made these cupcakes today and once I bit into the moist sweetness I think I actually went to heaven the whole time I was indulging myself with them. Thank you so much for this recipe I know I will be making these cupcakes many times in the years to come.

Leave a Comment