Salted Caramel Snickers Cupcakes

Indulgent Salted Caramel Snickers Cupcakes — rich chocolate base, gooey caramel filling, and a Snickers-inspired topping that’s pure decadence:

Ingredients (Makes 12–14 cupcakes)

For the chocolate cupcakes:

• 1 cup all‑purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ¾ cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil (or melted butter)
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk

For the salted caramel filling:

• 1 cup granulated sugar
• 6 tbsp unsalted butter, cubed
• ½ cup heavy cream
• 1 tsp sea salt

For the peanut butter frosting:

• ½ cup unsalted butter, softened
• ½ cup creamy peanut butter
• 2 cups powdered sugar
• 2–3 tbsp heavy cream (to adjust consistency)
• ½ tsp vanilla extract

For topping:

• ½ cup chopped Snickers bars
• Drizzle of salted caramel sauce
• Optional: crushed peanuts for extra crunch

👩‍🍳 Instructions

1. Bake the cupcakes
   • Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
   • Whisk flour, cocoa, baking soda, baking powder, and salt.
   • In another bowl, beat sugars, oil, eggs, and vanilla until smooth.
   • Add dry ingredients alternately with buttermilk, mixing until just combined.
   • Fill liners ⅔ full and bake 18–20 minutes. Cool completely.
2. Make salted caramel
   • Heat sugar in a saucepan over medium heat until melted and amber.
   • Add butter, whisk until combined. Slowly add cream, whisking constantly.
   • Stir in sea salt. Cool slightly.
3. Fill cupcakes
   • Cut a small hole in the center of each cooled cupcake.
   • Spoon in salted caramel filling.
4. Make frosting
   • Beat butter and peanut butter until creamy.
   • Add powdered sugar gradually, then vanilla and cream until fluffy.
5. Assemble
   • Pipe frosting onto cupcakes.
   • Top with chopped Snickers pieces.
   • Drizzle with salted caramel and sprinkle peanuts if desired.

🌟 Tips

• Chill caramel slightly before filling to avoid runny centers.
• For extra indulgence, dip the cupcake tops in caramel before frosting.
• Store cupcakes in an airtight container up to 3 days.

🍴 Nutrition (per cupcake with filling & frosting)

• Calories: ~460
• Fat: 26g
• Carbs: 52g
• Protein: 6g

Emily Carter

Food & Wellness Writer

Emily Carter is a food and wellness writer dedicated to sharing practical recipes, nutrition insights, and everyday healthy-living tips. Her goal is to make healthy choices simple, approachable, and enjoyable.