Snickers Cupcakes Recipe Step by Step Guide: If you love Snickers, these cupcakes will blow your mind! They’re made with moist peanut butter cupcakes, a rich peanut caramel core, and fluffy chocolate buttercream.
Snickers Cupcakes Recipe Step by Step Guide
The combination of peanut butter, caramel, salted peanuts, and chocolate offers the full Snickers experience in every bite!
Why You’ll Love These Snickers Cupcakes
- Soft and moist peanut butter cupcake base
- Filled with homemade salted peanut caramel
- Topped with a smooth chocolate buttercream
- Garnished with chopped peanuts and Snickers bars
Ingredients
For the Peanut Caramel
- 35 g salted peanuts (chopped)
- 45 g granulated sugar
- 45 g glucose syrup
- 125 g heavy cream
- 25 g butter
- ¼ teaspoon vanilla paste
- Pinch of salt
For the Peanut Butter Cupcakes
- 200 g all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 50 g butter (softened)
- 20 g smooth peanut butter
- 210 g granulated sugar
- 3 eggs
- 150 g sour cream (18%)
- 2 tablespoons vegetable oil
- 1 ½ teaspoons vanilla extract
For the Chocolate Buttercream
- 200 g butter (softened)
- 375 g powdered sugar
- 25 g Dutch-process cocoa powder
- 1.5 tablespoons vanilla extract
- 1.5 tablespoons heavy cream
For Garnishing
- 2 Snickers bars (cut into small pieces)
- Chopped peanuts
- Leftover caramel
Step-by-Step Instructions
Start by preparing the peanut caramel filling. Chop the salted peanuts and set them aside. In a small saucepan over low to medium heat, melt the granulated sugar and glucose syrup until it turns golden brown.
Simultaneously, heat the heavy cream in another small pan until it starts to bubble. Carefully pour the heated cream into the caramel mixture (it will bubble vigorously, so be cautious). Stir constantly until combined, then turn off the heat and stir in the butter until fully melted.
Finally, add the chopped peanuts, vanilla paste, and salt, mixing until evenly incorporated. Transfer the caramel to a bowl and let it cool at room temperature for about 1.5 hours.
2. Bake the Peanut Butter Cupcakes
While the caramel cools, preheat your oven to 160°C (320°F) and line a cupcake tray with 12 liners. Sift the flour, baking powder, baking soda, and salt in a bowl and set aside. In a mixing bowl with a paddle attachment, beat the butter, smooth peanut butter, and sugar on high speed for about 3 minutes until light and fluffy.
Add the eggs one at a time, mixing until fully incorporated. Scrape down the sides of the bowl and gradually add the dry ingredients, mixing on low speed until just combined. Add the sour cream, vegetable oil, and vanilla extract, mixing gently. Be careful not to overmix the batter.
Use a spatula to fold the mixture one last time, ensuring everything is evenly mixed. Divide the batter evenly among the cupcake liners and bake for 23-25 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool for 5 minutes in the tray before transferring them to a wire rack to cool completely.
3. Make the Chocolate Buttercream
Next, prepare the chocolate buttercream. In a stand mixer with the paddle attachment, beat the butter on low to medium speed for 2 minutes until creamy. Sift the powdered sugar and cocoa powder together, then gradually add them to the butter, alternating with the vanilla extract and heavy cream in three parts.
Once all ingredients are incorporated, increase the speed to medium-high and beat for 2-3 minutes. Scrape down the sides of the bowl and give the buttercream one final mix to ensure it’s smooth. Use a spatula to eliminate any air bubbles before transferring the buttercream to a piping bag fitted with a closed star tip (such as Wilton 2D).
4. Assemble the Cupcakes
To assemble the cupcakes, use the end of a piping tip to create a small hole in the center of each cupcake. Fill the holes with the cooled peanut caramel. Pipe a generous swirl of chocolate buttercream on top of each cupcake, covering the caramel core. For the finishing touch, garnish the cupcakes with chopped peanuts, a small piece of Snickers, and a drizzle of leftover caramel.
Storage Tips
- At Room Temperature: Store in an airtight container and enjoy within 1-2 days.
- Refrigeration: Store for up to 3-4 days, but bring them to room temperature before serving for the best taste.
Tips for Perfect Snickers Cupcakes
- Use a kitchen scale: Precise measurements ensure consistent and delicious cupcakes.
- Don’t overmix: Overmixing the batter can lead to dense or dry cupcakes. Gently fold the ingredients together.
- Choose the right pan: Light-colored aluminum pans provide a more even bake compared to dark pans, which can over-bake and create dry cupcakes.
Nutrition
- Carbohydrates: 70g
- Protein: 6g
- Fat: 11g
- Saturated Fat: 4g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 4g
- Trans Fat: 0.003g
- Cholesterol: 44mg
- Sodium: 269mg
- Potassium: 157mg
- Fiber: 2g
- Sugar: 52g
- Vitamin A: 262IU
- Vitamin C: 0.1mg
- Calcium: 73mg
- Iron: 1mg
These Snickers cupcakes are everything you love about the candy bar, but in cupcake form! With soft peanut butter cake, gooey caramel filling, and rich chocolate frosting, they’re sure to be a hit at any gathering.
Try this recipe and indulge in the ultimate Snickers-inspired dessert!
FAQ’s
Q1: Can I make the peanut caramel filling in advance?
Yes, you can prepare the peanut caramel filling up to 2 days in advance. Store it in an airtight container at room temperature or refrigerate it. Bring it to room temperature before using.
Q2: How do I prevent the cupcakes from becoming dry?
To prevent dry cupcakes, avoid overmixing the batter, and bake them at the correct temperature (160°C/320°F). Use a light-colored baking pan for even baking and softer cupcakes.
Q3: Can I use store-bought caramel instead of making it from scratch?
Yes, you can use store-bought caramel to save time, but adding salted peanuts will enhance the Snickers flavor. Homemade caramel is recommended for the best taste.
Q4: How long can I store Snickers cupcakes?
Store the cupcakes in an airtight container at room temperature for up to 2 days. If you need to store them longer, refrigerate them for up to 3-4 days and bring them to room temperature before serving.