These Ultimate Caramel Snickers Cupcakes are your favorite candy bar in cupcake form! This is a rich, moist, and light chocolate cupcake with caramel peanut filling. With marshmallow caramel frosting, chocolate ganache drizzle, and peanut topping, you will be in love with these cupcakes at first bite! These are fun to make, easy to assemble, and absolutely delicious to eat!
Ultimate Caramel Snickers Cupcakes Components
- Chocolate Cupcakes: moist, flavorful, 2-bowls, 1 whisk
- Caramel Peanut Filling: caramel candies, dash of heavy whipping cream, roasted peanuts
- Caramel Marshmallow Frosting: American buttercream, marshmallow fluff, caramel sauce
- Chocolate Ganache Drizzle: semi sweet chocolate, heavy whipping cream
- Peanut Topping: roasted peanuts
Moist Chocolate Cupcakes
These chocolate cupcakes are, simply put, everything. Not only are they light, fluffy, and moist, but they are slightly more stable in structure in comparison to my EASY Chocolate Cupcakes, as these need to properly hold the thick caramel filling!
These are so dang simple to make. I love using vegetable oil in my cupcakes, as it eliminates the need for a mixer and keeps the cupcakes moist as ever! Because of the oil, these cupcakes are made in just two bowls- you'll whisk your dry ingredients together in a large bowl and your wet ingredients in a medium bowl before adding the wet ingredients to your dry ingredients!
Two important notes about baking these:
- Do not overmix- whisk the wet ingredients and dry ingredients together until just combined
- Do not over/underbake-bake until a toothpick inserted into the center comes out with a few moist crumbs
Caramel vs Caramel Sauce
You'll use two different forms of caramel in this recipe- both caramels and caramel sauce.
For the Caramel Peanut Filling, you'll use caramels, not caramel sauce. I use the Kraft caramel cubes. You'll melt these down with a splash of heavy whipping cream to create a sauce that will be mixed with chopped roasted peanuts! It will thicken as it sets, but it won't be hard when you bite into the cupcake!
For the Caramel Marshmallow Frosting, you'll use caramel sauce. I have had the hardest time with caramel, so I just used caramel sauce from the store! If you can, I'd recommend doing the same since you'll only use 3 tablespoons in the frosting!
Filling and Frosting
Filling: This filling, as I already touched on, requires caramel pieces, heavy whipping cream, and chopped peanuts! I highly recommend using a piping bag or Ziploc bag to transfer the filling to the cupcakes rather than spooning it into the center of the cupcakes!
I used a teaspoon to spoon out part of the center of the cupcake. Be careful not to spoon out too much of the cupcake, as you will have more filling than cupcake and the filling will be way too heavy!
Frosting: This frosting is a simple American buttercream with caramel sauce and marshmallow fluff mixed in! The secret to this frosting is to whip it for at least 3 minutes on medium/high speed! It will turn light, fluffy, and smooth as ever after whipping!
I used a Wilton 1M tip to frost these cupcakes! That is my favorite tip to use when frosting cupcakes! I swear by it and highly recommend investing the $2 in such a universal piping tip if you haven't already! You are more than welcome to simply use a knife if you'd rather frost the cupcakes that way!
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Ingredients
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Ultimate Caramel Snickers Cupcakes
- Prep Time: 40
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 12 cupcakes 1x
- Category: Cupcakes, Snickers, Candy, Chocolate, Peanut, Caramel
- Cuisine: American
Description
These Snickers Cupcakes are your favorite candy bar in cupcake form! This is a rich, moist, and light chocolate cupcake with caramel peanut filling. With marshmallow caramel frosting, chocolate ganache drizzle, and peanut topping, you will be in love with these cupcakes at first bite! These are fun to make, easy to assemble, and absolutely delicious to eat!
Ingredients
For the Cupcakes
- ¾ cup all purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder, sifted
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ¼ cup + 1 tablespoon sour cream, room temperature
- ½ cup buttermilk, room temperature
For the Caramel Peanut Filling
- 6 oz caramel pieces
- 2 tablespoons heavy whipping cream
- ¼ cup salted peanuts, chopped
For the Marshmallow Caramel Frosting
- ¾ cup unsalted butter
- 2 cups powdered sugar
- ⅔ cup marshmallow fluff
- 3 tablespoons caramel sauce
- 1 tablespoon heavy whipping cream
For the Chocolate Ganache
- ½ cup semi sweet chocolate chips
- 3 tablespoons heavy whipping cream
Instructions
For the Cupcakes
- Preheat your oven to 350 degrees Fahrenheit. Line a standard cupcake pan with liners.
- In a large bowl, whisk all purpose flour, granulated sugar, sifted unsweetened cocoa powder, baking powder, baking soda, and salt together.
- In a medium bowl, whisk vegetable oil, room temperature eggs, vanilla extract, sour cream, and buttermilk together.
- Add wet ingredients to dry ingredients, carefully whisking until the dry ingredients just mix in.
- Add ⅓ cup of batter to each cupcake liner, filling the liners almost to the top.
- Bake cupcakes for 16-20 minutes or until cupcakes spring back when poked in the center and a toothpick inserted into the center comes out with moist crumbs on it.
- Let cupcakes cool before filling and decorating.
For the Caramel Peanut Filling
- After cupcakes have cooled, use a teaspoon measurer to core out a portion of the center of each cupcake. Do not remove too much of the cupcake, as the filling will fall through the bottom of the cupcake if you do! You will not use the removed cupcake parts, so you can keep them as a snack!
- In a medium-sized microwavable bowl, combine heavy whipping cream and caramel pieces. Heat in 40 second intervals, stirring heavily between each rounds. This should take several rounds, as the caramel is a bit stubborn.
- After the caramel sauce is smooth, mix in chopped peanuts.
- If desired, transfer filling to a Ziploc bag or piping bag and cut the tip or corner of the bag.
- Spoon or pipe filling into the center of each cupcake.
For the Marshmallow Caramel Frosting
- In a large bowl with a hand mixer or in a stand mixer with a paddle attachment (preferred), beat butter on high speed until smooth. If using an electric mixer, soften butter to room temperature before beating.
- Slowly add powdered sugar to the butter, beating on medium speed. Mixture will be thick and almost yellow in color.
- Add marshmallow fluff, caramel sauce, and heavy whipping cream to the frosting. Beat on high speed for 3-5 minutes until smooth, light, and fluffy. Frosting will be tinted in color due to the caramel sauce.
- Using a spoon, knife, or piping bag, frost cupcakes as desired!
For the Chocolate Ganache
- In a small bowl, add chocolate chips.
- In a small saucepan, heat heavy whipping cream until it reaches a simmer. Do not let the heavy whipping cream reach a boil.
- As soon as the whipping cream is simmering, pour the cream over the chocolate chips. Ensure that the whipping cream covers or touches all of the chocolate chips.
- Let the mixture sit for 2 minutes before whisking.
- Use a spoon, ziploc bag, or piping bag to drizzle the ganache over the cupcakes. Ganache will thicken as it sets!
- Top cupcakes with peanuts as desired!
Keywords: Cupcakes, Chocolate Cupcakes, Peanut, Caramel, Snickers, Candy
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