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:

SaveSaved Pin Print

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 | Fiber: 1g | Sugar: 13g

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

Save This Recipe!

Just enter your email and get it sent straight to your inbox!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Save

Like this recipe? Leave a comment below!