Sinful Snickers Cupcakes Recipe from Cake Mix
This Snickers Cupcakes Recipe transforms your favorite Snickers bar into an even better dessert! These moist chocolate cupcakes are filled with caramel and peanuts and topped with salted caramel buttercream frosting. A generous drizzle of caramel and chocolate sauces finish off this yummy treat that starts with a boxed cake mix.
You’ll Love These Chocolate Cupcakes with Snickers
Snickers cupcakes with cake mix are packed with flavor, and filled dessert with a surprise of crunchy peanuts and caramel inside.
Using a boxed cake mix allows you to save a little bit of time and get a great base cupcake to work with.
Related post: Caramel Popcorn Cupcakes
Playing off the flavors of a Snickers candy bar, I packed each bite with even more crunch and caramel. With just a few extra steps, you can create cupcake magic!
Jazzed-up cupcakes are perfect to serve at parties or to make to celebrate someone’s birthday. Trust me, people will be asking you to make these chocolate cupcakes stuffed with caramel and peanuts again!
Ingredients
- chocolate boxed cake mix
- vegetable oil
- eggs
- peanuts
- caramel sundae sauce (for filling and extra to drizzle)
- buttercream frosting
- salted caramel frosting
- Snickers chocolate bars
- chocolate sundae sauce
You can use any brand of cake mix that you prefer or have on hand. You can make your own chocolate cupcake batter from scratch if you want to, but I’m a bit too lazy for that.
Eggs and oil are pretty standard cupcake ingredients. You probably already have them on hand.
For best flavor, I would choose toasted peanuts. But you can use whatever you have on hand. I wouldn’t use a flavored variety and I would look for something that is not salted or only lightly salted.
I love to use store-bought frostings and mix them to create a more homemade taste. The salted caramel flavor can be too sweet. But by mixing it with buttercream, it mellows it out a little.
Fun-sized Snickers bars work best for the garnish but you could also use a full-size bar and cut it into sections.
See the printable recipe card for quantities and full recipe.
How to Make Chocolate Cupcakes with Snickers
Preheat the oven to 350 degrees. Line a cupcake pan with 24 cupcake liners.
Step 1
In a large mixing bowl, beat the chocolate cake mix together with the wet ingredients, water, oil, and eggs for 3 minutes.
Step 2
Divide the batter between the cupcake liners.
Step 3
Transfer the pan to the oven and bake for 12-15 minutes, or until a toothpick comes out clean.
Step 4
Transfer to a cooling rack for one hour to cool.
Step 5
Once the cupcakes are completely cooled, use a knife or skewer to remove a small piece from the center of each cupcake.
You can also use a frosting tip to help make the hole.
Set aside the top piece, but discard the rest.
Step 6
Add the peanuts and 3 tbsp caramel sundae sauce to a small bowl and stir.
Step 7
Fill each center hole that you made with the filling. Stuff the top piece of the chocolate cupcake back on.
Step 8
Add both cans of frosting to a bowl and beat for 2 minutes, until light and fluffy.
Step 9
Fill a piping bag equipped with the frosting tip, and pipe frosting onto cupcakes.
Decorate
Chop the Snickers bars in half. Top the frosted cupcakes with Snickers pieces. Then alternately drizzle caramel sauce and chocolate sauce.
A sprinkle of Maldon Sea Salt would be the perfect finishing touch.
Variations
- Mini — Make mini versions of these cupcakes using mini muffin tins. Smaller cupcakes mean the baking time will be faster, so keep an eye on them.
- Fun toppings — Top your cupcakes with a dusting of cocoa powder or powdered sugar, more peanuts, and even other caramel and chocolate-themed candy bars like Milky Way.
- From scratch — If you want to go the extra mile, you can make your version of chocolate cupcakes with Snickers entirely from scratch! Homemade caramel sauce, chocolate ganache, and vanilla buttercream would really elevate the flavors.
Top Tips
- Try not to overmix the batter. The cupcakes may collapse or become really dense. We want them to be light and fluffy.
- Be sure to scrape the sides of the bowl using a rubber spatula to ensure that everything is evenly incorporated.
- If you don’t have a piping tip, don’t worry. Just cut off a small portion at the tip of the piping bag or even a plastic zip top bag and pipe as usual.
Frequently Asked Questions
It is the air incorporated into the cupcakes that makes them fluffy. Air can be incorporated by beating sugar and fat (usually butter) and by adding leavening ingredients such as baking powder or baking soda.
In this case, we used cake mix which has the leavening ingredients already incorporated in them along with a hand mixer.
It is the fat and water content that make cupcakes moist. These come from eggs, butter, oil, water, and sugar. Too little of these would make a dry cupcake. On the other hand, the more sugar there is, the more moist the cupcakes turn out.
Store the Snickers cupcakes in an airtight container in the fridge. They will stay good for 5 days. They will store best if they haven’t been frosted and decorated yet. If they are decorated, they will begin to look a little droopy and the flavors may not be quite as fresh.
Make sure you don’t lose this Snickers cupcake recipe by saving it for later! Also, for more recipes make sure you’re following me on Pinterest, Instagram and like my page on Facebook. If you make this recipe, be sure to leave a star rating and tag me in your pictures!
More Easy Cupcake Recipes
- Hot Chocolate Cupcakes
- Hennessey Cupcakes
- Chocolate Mayonnaise Cupcake Recipe
- Birthday Sprinkle Cupcakes
- Cheeto Cupcakes
- Banana Pudding Cupcakes
- Strawberry Jello Cupcakes
- Coconut Cupcake Recipe
Chocolate Cupcakes with Snickers, Caramel and Peanuts
Equipment
- Measuring cups and spoons
- Cupcake liners and pan
- Cooling racks
- Cutting board and knife
- Piping bags and 1A frosting tip
Ingredients
- 15.25 oz box Chocolate cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 eggs
- ⅓ cup chopped peanuts
- 3 tbsp caramel sundae sauce (plus extra to drizzle on top)
- 16 oz can buttercream frosting
- 16 oz can salted caramel frosting
- 12 fun size Snickers candies
- Chocolate sundae sauce for drizzling
Instructions
- Preheat the oven to 350 degrees. Line a cupcake pan with 24 cupcake liners.
- In a large mixing bowl, beat the cake mix together with wet ingredients water, oil, and eggs for 3 minutes.
- Divide the mixture between the cupcake liners. Transfer to the oven and bake for 12-15 minutes, until a toothpick comes out clean.
- Transfer to a cooling rack for one hour to cool.
- Once cupcakes are completely cooled, use a knife or skewer to remove a small piece from the center of each cupcake. Set aside the top piece, but discard the rest.
- Add the peanuts and 3 tbsp sundae sauce to a small bowl and stir. Fill each center hole that you made with the filling. Stuff the top piece back on.
- Add both cans of frosting to a bowl and beat for 2 minutes, until light and fluffy. Fill a piping bag equipped with the frosting tip, and pipe frosting onto cupcakes.
- Chop the Snickers bars in half. Top cupcakes with snickers pieces. Drizzle caramel sauce and chocolate sauce alternately.
Notes
- Try not to overmix the batter. The cupcakes may collapse or become really dense. We want them to be light and fluffy.
- Be sure to scrape the sides of the bowl using a rubber spatula to ensure that everything is evenly incorporated.
- If you don’t have a piping tip, don’t worry. Just cut off a small portion at the tip of the piping bag or even a plastic zip top bag and pipe as usual.
