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The manufacturing process is extremely easy, you simply need to follow the approaches that we have actually created on this page. The complying with are the stages of how to cook SNICKERS CUPCAKES.

In these Snickers Cupcakes, plain chocolate cupcakes are transformed into decadent, candy-bar inspired creations, featuring a peanut caramel filling, fluffy peanut butter frosting, and LOTS of chocolate and candy bars.

I have never understood the gourmet cupcake craze. Don’t get me wrong—I understand the appeal of cupcakes themselves. Bite-sized cakes, with a 50/50 frosting ratio, adorably petite, so cute they’re practically batting Disney princess eyes at you, and socially acceptable to eat as an afternoon snack? That I get.

What I don’t get is paying upwards of $3.50 for said cupcake, and waiting in crazy long lines for them, and fetishizing the shops that sell them. It’s just some cake in a cute paper wrapper. Maybe with a scattering of sprinkles or a fondant doodad on top. Let’s all calm down now.


  • 7.8 oz all-purpose flour (1 3/4 cups)
  • 3 oz cocoa powder (1 cup)
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup full-fat buttermilk at room temperature
  • 1/2 cup full-fat sour cream at room temperature
  • 2 tbsp water can substitute brewed coffee for richer flavor
  • 6 oz butter at room temperature
  • 4.75 oz granulated sugar (2/3 cup)
  • 5 oz brown sugar (2/3 cup)
  • 2 large eggs at room temperature
  • 1 tbsp vanilla extract


  • 14 oz soft caramels
  • 1/3 cup heavy cream
  • 1 tbsp butter
  • 1/2 cup salted peanuts coarsely chopped


  • 8 oz butter at room temperature
  • 12 oz creamy peanut butter (1 1/4 cups)
  • 1 tsp vanilla extract
  • 1/4 cup cream
  • 1 lb powdered sugar (4 cups)
  • 7 oz marshmallow cream (1 jar)


  • 1/2 cup chocolate fudge sauce
  • 1/4 cup salted peanuts chopped
  • 7 fun-size Snickers bars cut in half or coarsely chopped


  1. Preheat the oven to 350 F. Line 20 cupcake cavities with paper liners.
  2. In a bowl, sift together the flour, cocoa powder, baking soda, and salt. In a separate bowl or large mixing cup, whisk together the buttermilk, sour cream, and water (or coffee).
  3. In the bowl of a large stand mixer fitted with a paddle attachment, beat together the butter and sugars until they’re light and fluffy, about 3-5 minutes. Add the eggs one at a time, beating well after each addition, then add the vanilla extract.
  4. With the mixer running on low speed, add a quarter of the dry ingredients. When it’s mostly mixed in, add a third of the liquid ingredients. Continue to alternate adding drys and liquids, ending with the dry ingredients. When the drys are almost all mixed in and only a few streaks of flour remain, stop the mixer and finish mixing by hand with a spatula. Scrape down the bottom and sides of the bowl.
  5. …………………………………..

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