Decadent Snickers Cupcakes: A Treat for Candy Lovers

Make delicious Snickers cupcakes from scratch! These cupcakes feature a moist chocolate-y base with creamy peanut butter icing and Snickers candy bar pieces on top.

Every year I’m excited for Halloween trick or treating. Not because I go anymore, but because I love to hand out candy!

The littles in my neighborhood never disappoint with their costumes. Last year my favorite was a handmade crane and shovel costume from a cardboard box (reminded me of Mike Mulligan and His Steam Shovel).

But . . . just as excited as I am for the costumes . . . and the Halloween decor . . . and crafts . . . I’m also excited for the leftover candy. Because there’s always some every year.

And I like to make baked goods with it.

Today I’m sharing with you my favorite Snickers cupcakes! And they’re made using the fun sized bars after you’ve handed out all the candy you don’t want to the little rascals (devil face).

These moist and fluffy cupcakes have a delicious cocoa flavor! They are topped with a creamy peanut butter frosting and (obviously) Snickers.

They’re really easy to make, and you’re absolutely going to love them. They’re so tasty, everyone is going to woof them down.

(also don’t forget to check out our Snickers milkshake and Snickers cookies!)

Tips for Making Delicious Cupcakes

Before you dive into this recipe, I’ve got some tips for you on making the best (and tastiest) cupcakes. If you’re interested, check them out. Otherwise scroll to the bottom.

Use Quality Ingredients

Use high-quality, fresh ingredients for the best flavor and texture. You’ll for sure want to get fresh eggs, good quality butter, and pure vanilla extract (instead of imitation).

Measure Precisely

Flour is the main dry ingredient in this recipe. Measure using the scoop-and-level method, as adding too much flour can result in dry cupcakes. You can also weigh the flour.

Bring Cold Ingredients to Room Temp

Bring ingredients like butter, eggs, and milk to room temperature before mixing. They will incorporate better, resulting in smoother batter and fluffier cupcakes. They don’t need to be warm; slightly cool to room temp is fine.

Avoid Overmixing

Mix the batter just until ingredients are combined, or the dry disappears into the wet. Overmixing can result in dense baked goods that are too firm.

Don’t Overfill the Liners

Fill liners about two-thirds full with batter. This prevents overflow and allows room for the cupcakes to rise.

Watch While Baking

Follow the suggested baking time, but also keep a close eye on your cupcakes. They’re done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Transfer Immediately After Baking

Transfer to a wire cooling rack immediately after taking them out of the oven. This prevents condensation from forming on the bottom, which can make the cupcakes soggy.

Cool Before Frosting

Ensure they are completely cool before frosting. Warm cupcakes can cause the frosting to melt or slide off when applied.

Remember, practicing and experimenting will help you perfect your baking skills over time. Have fun and enjoy the process of creating delicious baked goods! Here’s what you’re going to need for these Snickers cupcakes.

Ingredients

• 3/4 cup salted butter
• 3/4 cup granulated sugar
• 2/3 cup + 1/4 cup whole milk
• 2 large eggs
• 1/2 tsp baking powder
• 1/2 cup cocoa powder
• 1 1/2 cup all-purpose flour
• 1 1/4 cup smooth peanut butter
• 2 cups powdered sugar
• 6 fun size Snickers

For some extra chocolate flavor in your cupcake base, you can add 1/2 cup of semi-sweet chocolate chips to the batter. Simply fold them in at the end before dividing the batter among the cupcake liners.

If your frosting seems too thick to pipe or spread with a knife, you can add extra milk one tablespoon at a time.

If you have peanut butter powder like PB Fit, you can use 1/4 cup of powder instead of real peanut butter.

These cupcakes are also great served with a drizzle of chocolate syrup and or caramel sauce; however, we recommend doing this as they are being served because the drizzle will not store well.

These delicious cupcakes can be stored on the counter for up to 3 days in an airtight container or in the fridge in an airtight container for up to 4 days.

You can also freeze them for up to three months. Store in a rigid container, then bring out and let rise to room temperature after freezing.

Get the printable recipe for these delicious cupcakes below!

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If you enjoyed this recipe, please let me know in the comments. I’d love for you to check out these other cupcake posts as well:

Autumn Owls • Beach Themed • Boston Cream • Cadbury Mini Egg • Candy Corn • Chocolate Buttercream • Chocolate Cherry • Chocolate Zucchini • Churro • Cookie Monster • Gingerbread • Honey • Hot Cocoa • Jam Filled • Matcha • Pineapple Carrot Cake • Pumpkin • Strawberry Nutella