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) ????????????

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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:

Twelve Hole Shallow Muffin Tin

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:

Chocolate Snickers Cupcakes

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

5 from 1 vote

Print Rate

Prep Time: 20 mins

Cook Time: 13 mins

Total Time: 33 mins

Course: Dessert

Cuisine: American, British

Servings: 30 mini cupcakes

Author: Nicky @ Kitchensanctuary.com

Ingredients

Cupcakes:

• 80 ml vegetable oil
• 200 g golden caster sugar (or use superfine sugar)
• 2 large eggs
• 1 tsp teaspoons vanilla extract
• 120 ml buttermilk
• 42 g cocoa powder
• 95 g plain( all-purpose) flour
• 1½ tsp bicarbonate of soda
• Pinch of salt

Frosting:

• 75 g unsalted butter, softened
• 240 g smooth peanut butter
• 115 g confectioners' sugar
• 90 ml double (heavy) cream
• 1 tsp vanilla extract
• ¼ tsp salt

Also:

• 45 mini Snickers pieces sliced in half or you you 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 dark chocolate, melted

UK (metric) - **Convert to US Measures**

Instructions

• Preheat the oven to 175C (350F) and 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.
• 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.
• 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.
• 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.
• 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).

Recipe Notes

Nutritional Information is per serving.

Nutritional Information

Nutrition Facts

Chocolate Snickers Cupcakes

Amount Per Serving

Calories 188 Calories from Fat 90

% Daily Value*

Total Fat 10g 15%

Saturated Fat 5g 25%

Cholesterol 21mg 7%

Sodium 151mg 6%

Potassium 114mg 3%

Total Carbohydrates 21g 7%

Dietary Fiber 1g 4%

Sugars 13g

Protein 3g 6%

Vitamin A 2.7%

Calcium 1.9%

Iron 4.3%

* Percent Daily Values are based on a 2000 calorie diet.

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