Chocolate Snickers Cupcakes

These Chocolate Snickers Cupcakes have a light and fluffy chocolate muffin base, topped with peanut butter frosting and little chunks of Snickers!

They’re rich and totally moreish – which is why I’ve made these in mini cupcake size!

If you’re a peanut-butter lover you’ll LOVE them. If you’re not (like me) I’m willing to bet you’ll love them anyway (like me) ????????????

I’ve been eating a few too many naughty treats like these lately (just wait till you see Monday’s chocolatey post!!!), so I think it’s time to get back on the healthier eating + exercise bandwagon soon.

Any recipe requests or suggestions for tasty, lighter meals?

Chris and I are celebrating our 10 year anniversary (14 years together) next month, so I wouldn’t mind getting rid of the muffin top before then.

Ok, enough healthy talk, let’s get back to the chocolate cake ????❤

I use a fairy cake tin to bake the cakes in. Hmmm fairy cake – Is that just a UK term?

Size-wise, the tins (and cake case/liner), are somewhere between a regular muffin tin and a petit-fours tin.

Petit fours are a US thing right? Those truffle-sized foods? Arghhh US friends please help me.

I think I’ve seen the tins listed as shallow muffin tins on Amazon.com – the measurements are 2.5″ diameter at the top, 1.7″ diameter across the bottom and 0.75″ deep. Here’s a link (affiliate link) if that helps:

Worst case scenario, and you can’t get hold of muffin tins in this size, just go for the big ones and cook for 7-8 minutes longer (you’ll get half the amount of muffins, so you’d need to half the amount of frosting).

If you love Snickers based desserts, try this no-bake Snickers cheesecake or this sweet and salty Snickers popcorn.

The frosting for this recipe is based (with a couple of tiny adjustments) on Sally’s version from Sally’s Baking Addiction.

The Chocolate Snickers Cupcakes Recipe:

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5 from 1 vote

Chocolate Snickers Cupcakes

By Nicky Corbishley

These Chocolate Snickers Cupcakes have a light and fluffy chocolate cake base, topped with peanut butter frosting and little chunks of Snickers!

Prep Time: 20 minutes mins

Cook Time: 13 minutes mins

Total Time: 33 minutes mins

Servings: 30 mini cupcakes

Course: Dessert

Cuisine: American, British

Ingredients

Cupcakes:

• ▢ 80 ml (1/3 cup) vegetable oil
• ▢ 200 g (1 cup) golden caster sugar or use superfine sugar
• ▢ 2 large eggs
• ▢ 1 tsp teaspoons vanilla extract
• ▢ 120 ml (1/2 cup) buttermilk
• ▢ 40 g (1/3 cup) cocoa powder
• ▢ 95 g (3/4 cup + 1 tsp) plain (all-purpose) flour
• ▢ 1½ tsp bicarbonate of soda
• ▢ pinch salt

Frosting:

• ▢ 75 g (1/3 cup) unsalted butter softened
• ▢ 240 g (1 cup minus 2 tbsp) smooth peanut butter
• ▢ 115 g (1 cup) confectioners' sugar
• ▢ 90 ml (1/3 cup + 2 tsp) double (heavy) cream
• ▢ 1 tsp vanilla extract
• ▢ ¼ tsp salt

Also:

• ▢ 45 mini Snickers pieces sliced in half, or you can use 2-3 whole Snickers bars, chopped
• ▢ 3 tbsp store-bought salted caramel sauce slightly warmed in a pan or the microwave to loosen.
• ▢ 50 g (1.75 oz) dark chocolate melted

Instructions 

• Preheat the oven to 175C/350F (fan). Line 2x12-hole shallow muffin tins with cake liners (bake the final 6 as a separate batch unless you have a third muffin tin).
• Whisk the vegetable oil and caster sugar together in a large bowl until creamy (about 2 minutes with an electric whisk). Add the eggs, vanilla extract and buttermilk and stir to combine.
  80 ml (1/3 cup) vegetable oil, 200 g (1 cup) golden caster sugar, 2 large eggs, 1 tsp teaspoons vanilla extract, 120 ml (1/2 cup) buttermilk
• Sieve in the cocoa powder, flour, bicarbonate of soda and salt. Fold in using a spatula. The mixture will be runny. Spoon the mixture into the cupcake liners - approx ⅔rds full.
  40 g (1/3 cup) cocoa powder, 95 g (3/4 cup + 1 tsp) plain (all-purpose) flour, 1½ tsp bicarbonate of soda, pinch salt
• Place in the oven and bake for 13 minutes, until an inserted skewer comes out clean. Leave to cool for 10 minutes in the tray, then transfer to a baking rack to cool completely.
• Now make the frosting. Place the butter and peanut butter in a bowl and whisk together using an electric hand whisk until creamy.
  75 g (1/3 cup) unsalted butter, 240 g (1 cup minus 2 tbsp) smooth peanut butter
• Add the confectioners' sugar, cream, vanilla extract and salt and whisk again for 2-3 minutes until thick. If it's too runny, add a little more confectioner's sugar until you get the right consistency for piping.
  115 g (1 cup) confectioners' sugar, 90 ml (1/3 cup + 2 tsp) double (heavy) cream, 1 tsp vanilla extract, ¼ tsp salt
• Spoon the mixture into a piping bag with a wide round nozzle. Pipe the mixture on the cakes, starting from the outside and working inwards.
• Decorate each cupcake with 3 pieces of Snickers. Drizzle over the salted caramel and melted chocolate (you can drizzle on via a piping bag with a very small round nozzle if you want a neater drizzle).
  45 mini Snickers pieces, 3 tbsp store-bought salted caramel sauce, 50 g (1.75 oz) dark chocolate

Notes

Nutritional Information is per serving.

Nutrition

Calories: 188kcal | Carbohydrates: 21g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 151mg | Potassium: 114mg | Fiber: 1g | Sugar: 13g | Vitamin A: 135IU | Calcium: 19mg | Iron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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