These Snickers Cupcakes have a Chocolate and Peanut Cupcake, a hidden Caramel centre, Chocolate Buttercream decorated with Snickers and more Peanuts.
I don’t know about you, but Snickers are one of my favourite chocolate bars. If you haven’t tried them before you really are missing out. They are made from nougat topped with caramel and peanuts and coated with chocolate.
I tried to incorporate all the individual elements of a Snickers bar in these cupcakes but as always, all the elements are completely optional.
Before you Start Baking
As always before you start baking preheat your oven. This is such an important step and ensures that the cupcakes bake at an even temperature.
Line your muffin tray with cupcake cases and leave to one side. I use these Baking Cups from Iced Jems. I absolutely love them they come in so many different colours and designs, also they have flat bottoms so you can bake them straight onto a flat baking tray.
You also need to break your Peanuts up a little. I put mine in a food processor and pulsed them a few times. I didn’t want them to be complete crumbs I still wanted them to be quite big and chunky so when you are eating the cupcakes you get a lovely bite of peanut.
If you don’t have a food processor you could put the peanuts into a food safe bag and bash them with a rolling pin.
Chocolate & Peanut Cupcakes
To make the cupcakes I start by creaming together the butter and sugar. In this recipe I used light brown sugar because I love how it gives the cupcakes a lovely caramelly taste. You don’t need to though you can use normal caster sugar if you prefer. In the cupcakes you can use either unsalted butter or a baking spread like Stork.
Once you have creamed together your butter and sugar and it is lovely and light and fluffy add in the flour, cocoa powder, eggs, milk, golden syrup, baking powder and vanilla extract. Mix together until it is fully incorporated and lovely.
It shouldn’t take too long for all your ingredients to come together, maybe around a minute or so. Once your cupcake batter has come together add in the peanuts and fold them through until they are evenly distributed.
I find the easiest way to fold the mixture is using a spatula. I go around the sides of the bowl and fold the mixture in on itself and then cut through the middle again folding the mixture in on itself.
Once the peanuts are evenly distributed split the mixture between your 12 cupcake cases and bake.
I find it easiest to split my mixture using an Ice Cream Scoop that way I know all the cupcakes are completely even.
How Do I Know my Cupcakes Are Baked?
There are a few different ways to tell if your cupcakes have baked. The first is to gently press down on the top of the cupcakes. If they spring back when you remove your finger then they are ready. If they don’t spring back pop them back into the oven for 3-4 minutes and test again.
You could also use a cake skewer and test the thickest part of the cupcake. If it comes out clean the cupcakes are ready. If there is a little bit batter still on the end of the cupcake pop them back into the oven for 3-4 minutes and test again.
Cooling your Cupcakes
I use the Baking Cups from Iced Jems I just leave my cupcakes to cool completely on the oven tray. If you are using muffin tray, then I would recommend leaving your cupcakes to cool for 10-15 minutes and then moving them onto a wire rack to cool fully.
Once your cupcakes have cooled completely remove the centre. I use a cupcake corer, but you could also use an apple corer or a knife to cut the centre. Just remember and don’t take out the entire centre of the cupcake we want to leave a little bit of cupcake at the bottom, so the filling doesn’t just run out.
Add a spoonful of caramel to the centre of each cupcake and then replace the removed section. Now we can make the buttercream.
To make the buttercream mix the butter, icing sugar and cocoa powder. While it is okay to use a baking spread for the cupcakes in the buttercream you need to use unsalted butter. Baking Spread is just too soft and will make your buttercream sloppy. If you find your buttercream is too thick add a teaspoon of milk and mix. Repeat until you reach the desired consistency.
It can be quite difficult to tell whether or not you have the correct consistency of buttercream. You want the buttercream to be thick enough that it holds it shape when you pipe it onto the cupcakes but not so stiff that you can’t get it out of the piping bag.
Unfortunately, I don’t have any quick hints or tips to make the buttercream perfect as it is dependant on a lot of factors, such as how soft the butter is you are using, how warm the room is you are baking in etc. It is just trial and error but don’t worry, once you have tried it a few times you will know exactly how you prefer your buttercream to be.
In a food processor blitz your peanuts until they are small chunks. You don’t want to blitz them to a complete crumb so I would suggest pulsing them a few times to get them right. You could also put them into a food safe bag and bash them with a rolling pin. Leave these to one side.
Finally cut up your Snickers bars. I cut mine in half but of course you can cut them to any size you prefer.
Decorating the Snickers Cupcakes
Pipe the buttercream onto the top of the cupcakes, sprinkle over the peanuts and finish with a Snickers bar.
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All of the elements in these cupcakes are optional. You could leave out the peanuts if you prefer. Or you could base these on a completely different chocolate bar.
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For the Cupcakes
- 145 g Unsalted Butter or Stork
- 145 g Light Brown Sugar
- 120 g Self-Raising Flour
- 25 g Cocoa Powder
- 3 Medium Eggs
- 1 tbsp Golden Syrup
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
- 100 g Peanuts
For the Hidden Caramel Centre
For the Buttercream
- 475 g Icing Sugar
- 25 g Cocoa Powder
- 250 g Unsalted Butter
- 3-4 tsp Whole Milk
For the Decoration
- 50 g Peanuts
- 6 Snickers Bars
To Make the Cupcakes
- Preheat the oven to 180C/160 Fan. Line a muffin tray with cupcake liners and leave to one side.
- Crush your Peanuts into smaller chunks. I did this by pulsing them in a food processor but you could also put them into a food safe bag and bash them with a rolling pin. Leave to one side.
- In a large bowl, whisk together the sugar and butter until light and fluffy.
- Add in the flour, cocoa powder, eggs, golden syrup, baking powder and vanilla and whisk until all combined.
- Fold through the peanuts until they are evenly distributed.
- Spoon the mixture into the cupcake liners. I use a small ice cream scoop to do this so I know that they are all even.
- Bake in the oven for 15-20 minutes. You will know the cupcakes are ready when they are golden brown and springy to touch.
To Make the Hidden Centre
- Once the cupcakes have completely cooled remove the centre of the cupcakes using a cupcake corer and fill the centre with your caramel. Once the centres are filled place the removed piece of cupcake back onto the top of the caramel
To Make the Buttercream
- In a bowl add the Icing Sugar, Butter and Cocoa Powder and mix until it is combined. If you find the buttercream is too thick add 1tbsp of milk and mix again. Repeat until the butter is the perfect consistency.
- Add the buttercream to your piping bag and leave to one side.
- Crush or blitz the peanuts like you did before for the cupcakes and leave to one side.
- Cut your Snickers into halves and leave to one side.
- Pipe the buttercream onto the top of your cupcakes, sprinkle over the peanuts and finish with your Snickers Bar.
If you do have any questions about these Snickers Cupcakes or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the right-hand side of this page.