Snickers Cupcakes are a delightful and divinely decadent dessert that captures the iconic flavors of your favorite candy bar in a perfectly portioned, portable package. This recipe is your shortcut to homemade bliss, offering an easy yet impressive way to satisfy your sweet cravings with the irresistible combination of chocolate, caramel, peanuts, and nougat.
Key Ingredients for Snickers Cupcakes
For the Cupcakes:
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
- ½ cup vegetable oil (or other neutral oil)
- 1 teaspoon vanilla extract
- ¾ cup hot brewed coffee (or hot water)
- ½ cup chopped peanuts, lightly toasted (optional, for mixing into batter)
For the Chocolate Ganache Frosting:
- 12 ounces semi-sweet or dark chocolate, finely chopped
- 1 ½ cups heavy cream
- 2 tablespoons unsalted butter, softened (optional, for extra gloss)
For the Caramel Drizzle:
- ½ cup soft caramel candies, unwrapped (or 1/2 cup homemade caramel sauce)
- 2-3 tablespoons milk or heavy cream (adjust for desired consistency)
For Garnishing:
- Chopped peanuts
- Mini Snickers pieces (optional)
How to Make Snickers Cupcakes
Get ready to whip up pure magic with these Snickers Cupcakes! In just about 30 minutes of preparation and 20 minutes of baking, you’ll have a batch of incredibly moist and flavorful cupcakes that taste just like the real deal. These aren’t just cupcakes; they’re little bites of heaven, packed with all the beloved elements of a Snickers bar and topped with a luxuriously rich chocolate ganache. Effortless to make, impossible to resist, and guaranteed to be a crowd-pleaser, this recipe makes your dessert dreams a delicious reality.
Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Whisk Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure everything is well combined.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer (or by hand with a whisk) until just combined. Be careful not to overmix.
- Add Hot Liquid: Gradually pour in the hot brewed coffee (or hot water) while mixing on low speed. The batter will be thin, which is perfectly normal and contributes to the cupcakes’ moistness.
- Add Peanuts (Optional): If using, gently fold in the ½ cup of chopped, toasted peanuts into the batter.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake: Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Cool Cupcakes: Remove the cupcakes from the oven and let them cool in the muffin tin for about 5-10 minutes before transferring them to a wire rack to cool completely. Ensure they are entirely cool before frosting.
- Prepare Chocolate Ganache: While the cupcakes are cooling, make the ganache. Place the finely chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges. Pour the hot cream over the chopped chocolate. Let it sit for 5 minutes without stirring.
- Emulsify Ganache: Gently whisk the chocolate and cream together, starting from the center and working your way outwards, until the ganache is smooth, glossy, and fully emulsified. If using, whisk in the softened butter for extra shine. Let the ganache cool and thicken slightly at room temperature until it reaches a spreadable consistency, stirring occasionally.
- Prepare Caramel Drizzle: If using caramel candies, place them in a microwave-safe bowl with 2 tablespoons of milk or cream. Microwave in 20-second intervals, stirring between each, until melted and smooth. Add more milk or cream, a teaspoon at a time, if needed to reach a drizzle-able consistency. If using pre-made caramel sauce, warm it slightly if it’s too thick.
- Frost the Cupcakes: Once the cupcakes are completely cool, frost them generously with the chocolate ganache using an offset spatula or a piping bag.
- Drizzle and Garnish: Drizzle the warm caramel sauce over the frosted cupcakes. Sprinkle with chopped peanuts and mini Snickers pieces, if desired.
- Serve: Let the ganache set slightly before serving. Enjoy your decadent Snickers Cupcakes!
Why You’ll Love This Snickers Cupcakes
Prepare to fall head over heels for these Snickers Cupcakes, a dessert masterpiece that effortlessly transports the beloved crunch, chew, and creamy goodness of a Snickers bar into a delightful cupcake form. The true magic lies in their incredibly moist chocolate cake base, perfectly complemented by a rich, decadent chocolate ganache frosting and a sweet, gooey caramel drizzle. Unlike store-bought treats, making these at home means you save money while indulging in superior freshness and quality, using ingredients you trust.
These little flavor bombs are more than just a dessert; they’re an experience. Each bite is a symphony of textures and tastes – the soft cake, the velvety ganache, the sweet caramel, and the satisfying crunch of peanuts, reminiscent of a homemade chocolate chip cookie’s comfort but with a bolder, candy-bar-inspired flair. If you’re looking for a truly show-stopping yet surprisingly simple dessert that’s guaranteed to impress, your search ends here. Dive into this recipe and let these Snickers Cupcakes transform your ordinary moments into extraordinary celebrations.
Storing and Reheating Tips
Storing Snickers Cupcakes:
- Room Temperature: Frosted Snickers Cupcakes can be stored in an airtight container at room temperature for up to 2 days. Ensure they are not exposed to direct sunlight or heat, which can cause the ganache and caramel to melt.
- Refrigeration: For longer storage, especially in warmer climates, refrigerate the cupcakes in an airtight container for up to 4-5 days. The chocolate ganache will firm up in the refrigerator.
- Freezing: Unfrosted cupcakes can be frozen individually wrapped in plastic wrap, then placed in a freezer-safe bag or container for up to 2-3 months. Frosted cupcakes are generally not ideal for freezing due to the texture changes in the frosting and caramel.
Reheating Snickers Cupcakes:
- Best Served at Room Temperature: It’s recommended to bring refrigerated Snickers Cupcakes back to room temperature before serving for the best flavor and texture. This can be done by leaving them on the counter for 30-60 minutes.
- Quick Warming (Optional): If you prefer a slightly warmer cupcake, you can gently warm individual cupcakes in the microwave for 5-10 seconds. Be very careful not to overheat, as this can make the cake dry or melt the frosting too much. This is best for unfrosted cupcakes if you plan to add fresh frosting. If you’ve refrigerated them and want to speed up the process, a short burst can soften the ganache and caramel.
Final Thoughts
These Snickers Cupcakes are a true testament to how simple ingredients can create an extraordinary dessert. Don’t hesitate to try this recipe; it’s a guaranteed hit that will bring smiles and satisfied sighs all around. Happy baking!
Snickers Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure everything is well combined.1.75 cups all-purpose flour, 1.5 cups granulated sugar, 0.75 cup unsweetened cocoa powder, 1.5 teaspoons baking soda, 0.75 teaspoon baking powder, 1 teaspoon salt
- In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.2 large eggs, at room temperature, 1 cup buttermilk, at room temperature, 0.5 cup vegetable oil (or other neutral oil), 1 teaspoon vanilla extract
- Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer (or by hand with a whisk) until just combined. Be careful not to overmix.
- Gradually pour in the hot brewed coffee (or hot water) while mixing on low speed. The batter will be thin, which is perfectly normal and contributes to the cupcakes’ moistness.0.75 cup hot brewed coffee (or hot water)
- If using, gently fold in the ½ cup of chopped, toasted peanuts into the batter.0.5 cup chopped peanuts, lightly toasted (optional, for mixing into batter)
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool in the muffin tin for about 5-10 minutes before transferring them to a wire rack to cool completely. Ensure they are entirely cool before frosting.
- While the cupcakes are cooling, make the ganache. Place the finely chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges. Pour the hot cream over the chopped chocolate. Let it sit for 5 minutes without stirring.12 ounces semi-sweet or dark chocolate, finely chopped, 1.5 cups heavy cream
- Gently whisk the chocolate and cream together, starting from the center and working your way outwards, until the ganache is smooth, glossy, and fully emulsified. If using, whisk in the softened butter for extra shine. Let the ganache cool and thicken slightly at room temperature until it reaches a spreadable consistency, stirring occasionally.2 tablespoons unsalted butter, softened (optional, for extra gloss)
- If using caramel candies, place them in a microwave-safe bowl with 2 tablespoons of milk or cream. Microwave in 20-second intervals, stirring between each, until melted and smooth. Add more milk or cream, a teaspoon at a time, if needed to reach a drizzle-able consistency. If using pre-made caramel sauce, warm it slightly if it’s too thick.0.5 cup soft caramel candies, unwrapped (or 1/2 cup homemade caramel sauce), 2-3 tablespoons milk or heavy cream (adjust for desired consistency)
- Once the cupcakes are completely cool, frost them generously with the chocolate ganache using an offset spatula or a piping bag.
- Drizzle the warm caramel sauce over the frosted cupcakes. Sprinkle with chopped peanuts and mini Snickers pieces, if desired.Chopped peanuts, Mini Snickers pieces (optional)
- Let the ganache set slightly before serving. Enjoy your decadent Snickers Cupcakes!