Moist Snickers cupcakes made with cocoa, sour cream, and butter, filled with chopped Snickers, and topped with caramel buttercream.

Okay, confession time. I didn’t set out to make Snickers cupcakes. Not even close. I was just… standing in my kitchen, rummaging through a drawer of leftover Halloween candy (you know the one), trying to find something sweet after a truly garbage day. You ever have one of those? When the coffee’s cold, your jeans don’t fit right, and even your dog seems annoyed with you? Yeah, that kind of day.

So there I am, holding a fun-size Snickers in one hand and a container of sour cream in the other. Don’t ask why. I blink, and suddenly I’m preheating the oven like it’s a coping mechanism. And somewhere between chopping candy bars and stirring melted butter into sugar, I realized—this might actually work.

And holy heck, did it ever.

this recipe

Those cupcakes came out rich and chocolatey, filled with gooey caramel and chunks of Snickers that melted just enough to make each bite different. The frosting? Buttery, sweet, with just enough salt to make it feel grown-up. I sat on the floor and ate one right out of the pan. Then another. And then I texted my sister a photo and said, “Look what I just accidentally did.”

So yeah—these Snickers cupcakes weren’t born from perfection. They were born from a bad mood, a candy bar, and a need to feel like I did one thing right that day. And now I bake them whenever I need a win. I hope they become that for you, too.

Why You’ll Love This Snickers Cupcakes Recipe?

There’s something really satisfying about a dessert that doesn’t try to be subtle. These Snickers cupcakes are like the loud friend at a party who shows up with glitter in their hair and zero apologies. The chocolate base is rich without being overly fussy. The filling is full of chopped Snickers and homemade caramel (but don’t panic—it’s easier than it sounds). And the frosting? That caramel buttercream? Honestly, I’d eat it with a spoon standing over the sink.

But here’s the thing I really love: no two bites are exactly the same. Sometimes you get a chunk of peanut. Sometimes it’s caramel. Sometimes it’s just soft, chocolatey cake with a hint of salt. It keeps you guessing. And that’s kinda fun, right?

Also—they look fancy. But the process? It’s way more forgiving than it seems. Messy drizzle? Totally acceptable. Lopsided frosting swirl? Just call it “rustic.” These cupcakes don’t need to be perfect to be spectacular.

Ingredient Notes:

I’m not gonna pretend there’s anything groundbreaking here. But when you line it all up, it kinda feels magical. Here’s the rundown:

• Dutch-process cocoa powder – It’s smoother than regular cocoa and gives that deep, rich chocolate flavor. Not bitter. Not basic.

• Hot water – Yeah, it feels weird to pour hot water into a cupcake batter. But it helps bring out the cocoa flavor. I don’t question it anymore.

• All-purpose flour, baking soda, baking powder, salt – Classic structure builders. Don’t skip the salt—it matters more than you think.

• Unsalted butter – Melted into sugar for that shiny, fudgy texture. Also shows up in the caramel sauce, because, well, butter makes everything better.

• Granulated sugar – It does more than just sweeten. It’s part of the caramel-y richness that makes these so satisfying.

• Eggs + one yolk – I once skipped the yolk. Regretted it immediately. Don’t be me.

• Vanilla extract – Just a splash, but wow does it pull everything together.

• Sour cream – The secret weapon. Moisture without too much sweetness. It makes these cupcakes feel indulgent without being dense.

• Snickers bars (fun-size) – Chopped and folded into the middle, and sprinkled on top like a candy confetti.

• Dark brown sugar + milk + butter (for the caramel sauce) – Honestly, this sauce is worth making even if you never frost a cupcake. Drizzle it on everything. Ice cream. Toast. Your finger. Whatever.

How To Make Snickers Cupcakes?

Alright, here’s where we roll up our sleeves. Or leave them down. Who cares? You’re about to smell like chocolate and caramel anyway.

1. Start with the oven.
   Preheat to 350°F. Line your muffin tin with paper liners. I like the gold foil ones. Makes ‘em look fancy even if you forget to clean the counter.
2. Bloom the cocoa.
   Mix the cocoa powder with hot water until smooth. Set it aside and try not to drink it straight from the bowl.
3. Whisk your dry stuff.
   Flour, baking soda, baking powder, salt—into a bowl and whisk until everything’s blended. Easy.
4. Melt the butter and sugar.
   In a saucepan, over medium heat, stir until smooth and a little glossy. Pour it into your mixing bowl and let it cool for a few minutes so you don’t cook the eggs by accident. (Speaking from experience here.)
5. Add eggs, yolk, and vanilla.
   One egg at a time, then the yolk, then the vanilla. Mix well but don’t go overboard. Think “smooth and slightly shiny.”
6. Stir in the cocoa mix.
   Remember that chocolate goo you made earlier? Time for its comeback.
7. Mix in dry ingredients and sour cream.
   Alternate: flour, sour cream, flour. Go slow. Don’t panic. It’s thick batter, and that’s okay.
8. Scoop and bake.
   Fill each liner about ¾ full. Bake for 18–20 minutes, rotating the pan halfway through if you’re the type of person who remembers to do that. Let them cool in the pan a bit before moving to a rack.
9. Make the caramel sauce.
   Melt butter, stir in brown sugar and salt, bring it to a low boil while stirring like your life depends on it. Add milk, boil again, then take it off the heat and stir in vanilla. Cool it down before using—it thickens as it sits.
10. Core and fill.
    Once the cupcakes are cool, carve a little hole in the center of each (I use a paring knife, but you do you). Mix chopped Snickers with a spoonful or two of caramel sauce, then fill those cupcakes like you’re hiding treasure.
11. Frost and finish.
    Whip the rest of the caramel with powdered sugar. Add a little milk if it needs it. Frost however you want—pipe it, swirl it, or slap it on with a spoon. Drizzle with caramel and top with more Snickers bits. No rules here.

Storage Options:

Keep them in an airtight container in the fridge. They’ll stay good for 3–4 days, but honestly… they rarely make it past day two. Let them come to room temp before eating if you want that frosting soft and dreamy again.

Oh, and you can freeze the unfrosted cupcakes for up to a month. Wrap them tight, thaw on the counter, and frost when you’re ready to impress someone. Even if it’s just yourself.

Variations and Substitutions:

Life’s messy. So is baking sometimes. Here’s how to adapt:

• Out of sour cream? Full-fat Greek yogurt works. Not exactly the same, but close enough.

• Need it nut-free? Use Milky Way or Rolos instead of Snickers. Still awesome.

• Want to go wild? Stir some espresso powder into the batter for a mocha vibe. Or top with pretzels for crunch.

• Short on time? Skip the filling. Just pipe the frosting and call it a day. Still tastes amazing.

What to Serve with Snickers Cupcakes?

Besides “everything”?

• A cold glass of milk – Basic, but perfect.

• Coffee with a splash of caramel syrup – Now we’re talking.

• A quiet night and your favorite playlist – Because sometimes dessert is therapy.

• More Snickers – Just saying.

Frequently Asked Questions:

Can I make the caramel sauce ahead of time?
Yes! It keeps in the fridge for up to a week. Warm it a bit before using so it’s easier to work with.

What if I don’t have a piping bag?
Zip-top bag with the corner snipped. Or just use a spoon. No cupcake has ever cared.

Do these travel well?
Totally. Just don’t stack them. Learned that one the hard way.

So… are you baking these Snickers Cupcakes yet?

They’re messy, sweet, over-the-top, and just the right kind of indulgent. Whether you’re baking for a party, a random Tuesday, or because you need something to do with that bag of leftover candy—these cupcakes have your back.

Try them, tweak them, love them. And if you do, let me know. I’d love to hear how yours turned out.

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Snickers Cupcakes

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Rich Snickers cupcakes made with cocoa, sour cream, and butter, filled with chopped Snickers and caramel, and topped with caramel buttercream.

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Servings

Ingredients

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For the Chocolate Cupcakes:

• ½ cup Dutch-process cocoa powder
• ½ cup hot water
• 2 cups all-purpose flour
• ¾ teaspoon baking soda
• ¾ teaspoon baking powder
• ¾ teaspoon coarse salt
• 16 tablespoons 2 sticks unsalted butter
• 1½ cups granulated sugar
• 2 large eggs at room temperature
• 1 egg yolk at room temperature
• 1¾ teaspoons vanilla extract
• ⅔ cup sour cream at room temperature

For the Caramel Sauce:

• 1 cup 2 sticks unsalted butter
• ½ teaspoon salt
• 2 cups packed dark brown sugar
• ½ cup whole milk
• 2 teaspoons vanilla extract

For the Filling:

• 12 fun-size Snickers bars chopped

For the Caramel Frosting:

• 3½ to 4 cups powdered sugar
• 8 fun-size Snickers bars chopped (for garnish)

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Instructions

 

Prepare the Cupcake Batter:

1. Preheat the oven to 350°F (175°C) and line standard muffin pans with paper liners. In a small bowl or measuring cup, whisk together the Dutch-process cocoa powder and hot water until smooth; set aside to bloom.

Mix the Dry Ingredients:

1. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.

Combine Butter and Sugar:

1. In a medium saucepan over medium heat, melt the butter with the granulated sugar, stirring occasionally until the mixture is smooth. Transfer to the bowl of a stand mixer fitted with the paddle attachment and beat on medium-low speed for 4 to 5 minutes until slightly cooled.

Incorporate Eggs and Flavorings:

1. Add the eggs and egg yolk one at a time, mixing until fully incorporated and scraping down the sides of the bowl as necessary. Mix in the vanilla extract and the cocoa mixture until fully blended.

Add Dry Ingredients and Sour Cream:

1. With the mixer on low speed, add the dry ingredients in two batches, alternating with the sour cream. Mix only until combined—do not overmix.

Bake the Cupcakes:

1. Divide the batter evenly among the prepared cupcake liners, filling each about three-quarters full. Bake for 18 to 20 minutes, rotating the pans halfway through, until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the pans for 5 to 10 minutes before transferring to a wire rack to cool completely.

Prepare the Caramel Sauce:

1. In a heavy-bottomed saucepan, melt the butter over medium heat. Stir in the salt and dark brown sugar and bring the mixture to a gentle boil, stirring constantly. Reduce heat and simmer for 2 minutes, ensuring the sugar dissolves fully. Add the milk and return to a boil. Remove from heat and stir in the vanilla extract. Allow the sauce to cool to lukewarm temperature (about 30 to 40 minutes), stirring occasionally.

Fill the Cupcakes:

1. Once cupcakes have cooled, use a paring knife or apple corer to remove a small circle from the center of each cupcake. In a bowl, combine the chopped Snickers bars with ¼ cup of the cooled caramel sauce and stir until well coated. Fill each cupcake cavity with a spoonful of this Snickers mixture. Reserve 3 tablespoons of caramel sauce for final drizzling.

Prepare the Frosting:

1. Transfer the remaining caramel sauce to the bowl of a stand mixer fitted with the paddle attachment. Add the powdered sugar and beat on medium-high speed for 3 to 4 minutes until light and fluffy. Adjust the consistency by adding additional milk or powdered sugar as needed.

Frost and Garnish:

1. Transfer the frosting to a piping bag fitted with a decorative tip. Pipe a spiral of frosting onto each filled cupcake, beginning at the outer edge and working inward. Drizzle with the reserved caramel sauce and garnish with chopped Snickers bars.

Notes

To make these Snickers Cupcakes gluten-free, replace the all-purpose flour with a certified gluten-free 1:1 baking flour blend that includes xanthan gum. Ensure all other ingredients, particularly the Snickers bars and baking powder, are labeled gluten-free. As gluten-free batters can be slightly more delicate, consider allowing the cupcakes to cool fully before coring and filling to avoid crumbling.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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