Snickers Cupcakes

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These Snickers Cupcakes are over the top delicious! They’re decadent, chocolatey, caramel-y, peanut butter-y and so rich! You have to try them!

Need another Snickers dessert? My Snickers Cheesecake will blow your mind!

Snickers Cupcake #Recipe! Chocolate cupcake filled with caramel, marshmallow fluff and peanuts! Topped with peanut butter icing!

Snickers Cupcakes Recipe

Now before I too much into the cupcakes, I want to talk Divergent again. If you are reading them and don’t want any spoilers, skip ahead. Last week, I mentioned that I was almost done with the third book in the Divergent series, Allegiant. I have finished. And I am not a happy camper.

It didn’t have to end that way!

Snickers Cupcake #Recipe! Chocolate cupcake filled with caramel, marshmallow fluff and peanuts! Topped with peanut butter icing!

Seriously! It didn’t make anything better or change anything about the story. No, it just made it sad for the sake of being sad. Not cool. The author clearly hates happiness and happy endings.

Ok, so that’s probably not true about the author, but why else would she rip our hearts out with such a sad ending? WHY?!

It made me super sad, so now I have to move on. I can’t be sad any longer…

So back to the snickers cupcakes!

Snickers Cupcake #Recipe! Chocolate cupcake filled with caramel, marshmallow fluff and peanuts! Topped with peanut butter icing!

How to Make Snickers Chocolate Cupcakes

I started with my very favorite chocolate cake recipe. It is the most moist, delicious and fluffy chocolate cake. I use Hershey’s Dark Chocolate Cocoa, which is why these cupcakes are so dark. You could use regular cocoa, but I did that once and will never do it again. The dark is the way to go. Even if you don’t care for dark chocolate in bar form, it makes for the best baked goods.

Then I moved on to the filling.

You guys, I could eat the filling straight. SO good!

Snickers Cupcakes #Recipe! Chocolate cupcake filled with caramel, marshmallow fluff and peanuts! Topped with peanut butter icing!

I wanted to really give these cupcakes and real Snicker-y feel. Just cake and icing wasn’t enough. And since the inside of Snickers are filled with caramel, peanuts and nougat (which is kind of like thick marshmallow), I made a filling modeling that yumminess.

It’s pure heaven.

And when added to this cupcake – seriously indulgent. Just like I like my sweets. 🙂

The peanut butter icing is variation of my normal buttercream with peanut butter added in. If you are more into the caramel though, instead of peanut butter, you could totally make the caramel icing from these Caramel Macchiato Cupcakes. Also totally yummy!

Snickers Cupcake #Recipe! Chocolate cupcake filled with caramel, marshmallow fluff and peanuts! Topped with peanut butter icing!

And because no dessert is complete without a chocolate drizzle, I’ve got one of those too. And a cute little half of a mini Snickers to finish it off!

So stinkin’ cute and so freakin’ delicious! It these don’t satisfy your sweet tooth, I don’t know what will.

Snickers Cupcake #Recipe! Chocolate cupcake filled with caramel, marshmallow fluff and peanuts! Topped with peanut butter icing!

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Snickers Cupcakes with Snickers bar

Snickers Cupcakes

  • Author: Lindsay
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 12 Cupcakes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


These Snickers Cupcakes are over the top delicious! They’re decadent, chocolatey, caramel-y, peanut butter-y and so rich! You have to try them!



  • 1 cup flour
  • 1 cups sugar
  • 1/4 + 1/8 cup Hershey’s Special Dark Cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • 3/4 tsp vanilla
  • 1/2 cup boiling water


  • 3 tbsp milk
  • 6 tbsp butter
  • 8 oz Kraft caramels, wrappers removed
  • 1/2 cup chopped peanuts
  • 1/4 cup marshmallow fluff


  • 1/2 cup butter
  • 1/2 cup shortening
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 2/3 cup peanut butter
  • 23 tbsp water or milk


  • 1/2 + 1/8 cup powdered sugar
  • 1 tbsp cocoa
  • 1 1/2 tbsp milk
  • 6 mini snickers, cut in half, for topping


1. To make the cupcakes, add all dry ingredients to a large bowl and whisk together.
2. Add egg, buttermilk and vegetable oil to the dry ingredients and mix well.
3. Add vanilla to boiling water and add to mixture. Mix well.
4. Pour into cupcakes pans and bake at 300 degrees for about 20-25 minutes.
5. When done, remove cupcakes from oven and cupcake tin and allow to cool.
6. While cupcakes cool, make the filling. Add milk, butter and caramels to a pot over medium heat and melt, stirring constantly.
7. Once melted and smooth, add peanuts and marshmallow fluff and stir until combined.
8. Remove from heat and allow to cool and thicken for about 30-35 minutes.
9. Once cupcakes are cool and filling is ready, cut out a hole out of the top part of the cupcake to add the filling.
10. Fill the hole with the caramel filling.
11. To make the icing, beat the shortening and butter until smooth.
12. Slowly add 3 cups of powdered sugar. Mix until combined.
13. Mix in the vanilla extract, peanut butter and 1 tbsp water or milk.
14. Add the rest of the powdered sugar and mix until smooth. Add more water or milk until the right consistency.
15. Ice the cupcakes.
16. To make the glaze, whisk together powdered sugar, cocoa and milk. Drizzle over cupcakes.
17. Top cupcakes with half of a mini Snickers.


  • Serving Size: 1 Cupcake
  • Calories: 770
  • Sugar: 72.6 g
  • Sodium: 347.7 mg
  • Fat: 45.1 g
  • Carbohydrates: 88.8 g
  • Protein: 8.7 g
  • Cholesterol: 52.8 mg

Filed Under:


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Peanut Butter Cookie Dough Brownie Layer Cake

Snickers Chocolate Cookies
Snickers Chocolate Cookies | Life, Love and Sugar | #fbcookieswap

Snickers Chocolate Cookie Cups
Snickers Chocolate Cookie Cups

Recipes From Friends

Snickers Brownie Bites from The Domestic Rebel
Snickers Bar Pie from The Recipe Girl
Snickers Dip from Crazy for Crust

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Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

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  1. Cristina

    Thank you for sharing your ultra delicious recipe. The chocolate cupcake is my go to! I wanted to know if you could please send me the link of the cupcake pan you used for this recipe. These are not the standard Wilton size cupcakes (I always have beyond extra batter). The cupcakes pictured look almost as big as the Costco muffins. I have been looking for years for a wider cupcake pan but I haven’t had luck so I thought I would just ask. Oh, and how much do you fill? Thank you for your time!

    1. Lindsay

      The cupcakes should be served at room temperature, or close to it. They should be fine at room temperature for up to 24 hours. They should last well for 4-5 days in the fridge.

  2. Kellee

    Do these hold for a day or two or does the filling make them mushy if not eaten in a day? Should they be put in the fridge if keeping overnight?

    1. Lindsay

      They should be fine for a day or two. You can refrigerate them, but just be sure to bring them back to room temperature to serve or the filling may be too firm.

  3. Sheridan

    I was wondering for the chopped peanuts if these are salted or non-salted? Also, do u find these already chopped like a Planter’s brand or do you chop these yourself? Just trying to understand how chopped they should be for the filling! Looking forward to giving these a try for Thanksgiving 🙂 LOVE your blog! 

    1. Lindsay

      Salted or non-salted should be fine. I believe I used salted and chopped them myself. I hope you enjoy them! Happy Thanksgiving!

  4. Yemi

    Hi Lindsay- I’m new to your blog, but you’ve won me over. I was sick of using boxed cake mixes, and wanted to find an ultra-moist “from scratch” chocolate cake recipe. I made this tonight and it was far more than I expected! So delicious!! And so moist and rich!! Plus, the recipe was so easy! I’ll never return to boxed mixes again! Can’t wait to try your other recipes! Thanks again!

  5. Tolu

    I had earlier saved your sheetcake recipe for the same cake. That recipe doubles this cupcake version but I notice everything in this recipe is half the amount of that but the vegetable oil. Is there a reason why you still use the same amount of oil (1/2cup) for this one even though all other ingredients have been halved? I’ll be trying this in the coming days

      1. Lindsay

        Ohh, I see. Those are two very similar, but slightly different chocolate cake recipes. There are other differences as well – like the cake uses both baking powder and soda. Also, these cupcakes bake at 300 degrees and the cake bakes at 350. Ultimately the cakes are very similar, but these cupcakes are honestly even more moist than the cake. With a poke cake though, you’re adding even more moisture, so there’s plenty.

      1. Sherba Nelson

        Thanks!  In response to two other posts, I suggest only filling the muffin cups halfway.  I couldn’t find Kraft caramels either, but did find Kraft “Caramel Bits” (worked great!) at Walmart in the baking aisle with chocolate chips.  One person who ate these said it was the best cupcake he had ever eaten and they were the first to disappear at a cupcake dessert table at a fundraiser among a selection of about 20 different cupcakes!  Bravo!

  6. Hannah

    I used just the cupcake recipe for chocolate cupcakes and buttercream frosting…. these were incredible!!! They were the most moist, rich, decadent cupcakes I’ve had! Even better than bakery cupcakes my husband said! Definitely pinning for future use, and will even write the recipe down to keep away in my recipe book. 

  7. Alicia

    Does this recipe (or your new “Moist Vanilla Cupcake) change at all if you are baking mini cupcakes instead of the standard ones?

  8. lavon jackson

    i baked these for my husband for valentines and they were phenomenal!!!! the chocolate cake was the best ive ever had. im baking a cake this weekend and want to use that recipe. how long should i bake the cake for

  9. Christina

    Made these tonight but the cooking time and temperature didn’t work for me. I baked them at 300 degrees for 23 minutes and the batter was still wet. When making these, i noticed the batter was a bit more runny than usual. Is this consistency correct?

  10. christi crocker

    I made 44 of these for my daughters 13th Bday party tomorrow night, thank you so much for a awesome recipe. They taste divine.

  11. Holly

    I made these and absolutely loved them! However, when I made the cupcakes they did not rise well. They flattened out over the sides rather than having a rounded top. I double checked the recipe and followed it exactly aside from the dark cocoa. What tips do you have?

    1. Lindsay

      It sounds like the cupcakes may have been a little too full. If they overflow like that, I’d suggest a little less batter per cupcake. I’m glad you enjoyed them!

  12. Rachel

    My snickers filling is not as fluffy as the picture. Do you know what I can add to make it thicker? More marshmallow?

  13. Nadia

    These were really good. The caramel filling was surprising super delicious and spot on to a snicker’s bar. Wow. The chocolate cake was very moist and rich as well. I didn’t follow the peanut butter frosting recipe just because I try to omit shortening. Very, very tasty and will make again. Thanks for a great recipe.

  14. BEck

    so I’m having trouble finding the Kraft caramels =/
    what other brand could one use for this recipe? I’ve never really used caramels in a recipe before so i fell like i’m at a loss here XD


      I’m sorry you’re having trouble finding them. I usually find them at the grocery store or WalMart. You could substitute with homemade caramel and it should work well. Here’s a recipe to try.

      1. BEck

        Thank you. I ended up finding them in the isle at stop & shop with all the halloween candy and decor…no idea why they wouldn’t just have them with the baking or candy but it was found eventually xD

      2. Bay

        Making these tomorrow for much mom’s bday! Should the peanuts be salted or unsalted? I grabbed “lightly salted” because I wasn’t sure and seemed like a happy medium. I know the cupcakes won’t be salty with the little bit of salt in be batter but peanut butter in the frosting could be salty, so…THANKS

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  17. Laura

    Those look delicious! And that’s EXACTLY how I felt about the Hunger Games – threw the last book across the room I was so mad ;P

  18. Gloria @ Simply Gloria

    Lindsay, I’m in love with the fact you chose to use Hershey’s Dark! I always make sure I keep some in the pantry. Although, I wish Costco would sell it in bulk like they do with the regular one. Divergent seems like a great read… definitely going to have to go check it out!

  19. Angelyn @ Everyday Desserts

    Just found your blog last night and I’m officially addicted! Everything looks and sounds amazing plus your pictures are stunning! These cupcakes look perfect – you’re making me drool!

  20. sally @ sallys baking addiction

    These have to be the best looking cupcakes I’ve ever seen. Snickers make me weak at the knees, they’re my absolute favorite!


      Wow, thank you so much Sally! What a compliment! 🙂 Snickers are a favorite of mine too – especially to bake with!

  21. Rachel @ Bakerita

    These look so amazing! One of my best friends is a Snicker-aholic, so I know I have to make them for her! Pinned 🙂

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29