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.
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!
Snickers Cupcakes
Elevate your dessert game with decadent chocolate and peanut butter-infused Snickers cupcake recipe, topped with creamy frosting and candy bar pieces.
Ingredients
- 3/4 cup salted butter
- 3/4 cup granulated sugar
- 2/3 cup + 1/4 cup whole milk
- 2 large eggs
- 1 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 cup cocoa powder
- 1 1/4 cup smooth peanut butter
- 2 cups powdered sugar
- 6 fun size Snickers
Instructions
- Preheat the oven to 350 degrees and fill a large muffin tin with cupcake liners.
- In a large mixing bowl, use an electric hand mixer on medium speed to whisk together the butter and sugar. Mix the ingredients continuously for about 2 minutes to ensure the mixture is mixed and creamy.
- Add 2/3 cup of the milk and the eggs. Mix again on medium speed for about 45 seconds, or until the eggs are fully incorporated into the mixture. Your batter should be quite runny at this point.
- Gently mix in the baking powder, cocoa powder, and flour on low speed until just combined, meaning no pockets of dry ingredients remain in the cupcake batter.
- Divide the batter among the 12 cupcake liners and bake for 20 minutes.
- While the cupcakes are baking, prepare your peanut butter frosting. In a medium sized mixing bowl, combine the peanut butter, powdered sugar, and remaining milk. Whisk on medium-high speed with an electric hand mixer until the frosting is smooth.
- Allow the cupcakes to cool for at least 15 minutes before frosting them. Cut the Snickers into small pieces and set aside. Frost the cupcakes as desired, then top with diced Snickers.
Nutrition Information:
Yield:
12Serving Size:
1 cupcakeAmount Per Serving: Calories: 605Total Fat: 33gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 66mgSodium: 322mgCarbohydrates: 69gFiber: 3gSugar: 47gProtein: 12g
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 • Cadbury Mini Egg • Candy Corn • Carrot Cake • Chocolate Buttercream • Chocolate Cherry • Chocolate Zucchini • Christmas Tree • Christmas Wreath • Cookie Monster • Gingerbread • Grinch • Honey • Hot Cocoa • Jam Filled • Matcha • Pumpkin • Strawberry Nutella