Ultimate Snickers Cupcakes – Better Than Takeout
Ultimate Snickers Cupcakes – rich chocolate cupcakes filled with caramel and topped with Snickers buttercream. Better than takeout! After making these many times, I discovered the trick to keeping them moist and fudgy. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Refreshing Cherry Limeade Recipe Perfect for Summer and Refreshing Strawberry Mint Lemonade Recipe for Summer.
Why This Ultimate Snickers Cupcakes – Better Than Takeout Is Pure Comfort
- Moist and fudgy chocolate cupcakes
- Caramel filling for an extra treat
- Snickers buttercream for a fun twist
- Easy to make and better than takeout
What You'll Need for Ultimate Snickers Cupcakes – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- All-purpose flour
- Sugar
- Unsweetened cocoa powder
- Baking soda
- Salt
- Eggs
- Buttermilk
- Vegetable oil
- Vanilla extract
- Snickers bars
- Caramel sauce
- Vanilla extract
- Salt
- Caramel sauce
- Optional: Chopped Snickers bars
- Optional: Caramel sauce drizzle
📝 Ingredient Notes
- Buttermilk: Can be substituted with 1/2 cup milk + 1/2 tbsp lemon juice or vinegar, left to sit for 5 minutes
🛒 Tools & Equipment I Recommend
- Stand mixer — Ensures even mixing and fluffy buttercream → See on Amazon
- Food processor — Quickly chops Snickers bars for topping → See on Amazon
How to Make Ultimate Snickers Cupcakes – Better Than Takeout
- Prepare cupcakes: Preheat oven to 350°F. Line muffin tin with 12 cupcake liners. In a large bowl, whisk together dry ingredients. In another bowl, mix wet ingredients. Combine wet and dry, mix until just combined. Divide batter among liners, filling each about 2/3 full. Bake 18-20 minutes, until a toothpick comes out clean.
- Prepare caramel filling: While cupcakes bake, make caramel filling. In a saucepan, heat sugar over medium heat until melted and golden. Slowly add heavy cream, stirring constantly. Remove from heat, stir in butter and salt. Let cool.
- Assemble cupcakes: Once cupcakes are cool, use a melon baller or small spoon to scoop out a small hole in the center of each. Fill each hole with caramel sauce. Make Snickers buttercream by beating butter, adding powdered sugar, vanilla, and milk until smooth. Beat in melted Snickers bars. Pipe or spread buttercream onto cupcakes. Top with chopped Snickers bars and caramel drizzle.
Cook's Tips for Perfect Ultimate Snickers Cupcakes – Better Than Takeout
- : Don't overmix the batter to keep cupcakes moist.
- Common mistake and fix: If caramel filling hardens, heat gently to soften before using.
- : Chill the buttercream for 10 minutes before piping for better control.
- : Use a spring-loaded ice cream scoop to divide batter evenly among liners.
Storing & Reheating Ultimate Snickers Cupcakes – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 5 days. Make-ahead tip: Cupcakes can be made 1 day ahead. Store at room temperature.
Freezing Ultimate Snickers Cupcakes – Better Than Takeout
Freeze unfrosted cupcakes for up to 3 months. Thaw at room temperature before frosting.
Recipe Notes
- Chef tip: For a less sweet version, use dark chocolate Snickers bars.
- Best substitution: Use milk chocolate bars for a milder flavor.
- Make-ahead: Cupcakes can be made 1 day ahead. Store at room temperature.
- Scaling: This recipe can be doubled for a larger batch.
- Troubleshooting: If cupcakes stick to liners, use a butter knife to gently lift them out.
Want to level up this recipe?
Cupcake pan — Even baking and easy removal of cupcakes → Check price on Amazon
Ultimate Snickers Cupcakes – Better Than Takeout
Ingredients
Main Ingredients
- All-purpose flour
- Sugar
- Unsweetened cocoa powder
- Baking soda
- Salt
- Eggs
- Buttermilk
- Vegetable oil
- Vanilla extract
- Snickers bars
- Caramel sauce
Seasonings
- Vanilla extract
- Salt
- Caramel sauce
Optional Toppings
- Chopped Snickers bars
- Caramel sauce drizzle
Instructions
- Prepare cupcakes: Preheat oven to 350°F. Line muffin tin with 12 cupcake liners. In a large bowl, whisk together dry ingredients. In another bowl, mix wet ingredients. Combine wet and dry, mix until just combined. Divide batter among liners, filling each about 2/3 full. Bake 18-20 minutes, until a toothpick comes out clean.
- Prepare caramel filling: While cupcakes bake, make caramel filling. In a saucepan, heat sugar over medium heat until melted and golden. Slowly add heavy cream, stirring constantly. Remove from heat, stir in butter and salt. Let cool.
- Assemble cupcakes: Once cupcakes are cool, use a melon baller or small spoon to scoop out a small hole in the center of each. Fill each hole with caramel sauce. Make Snickers buttercream by beating butter, adding powdered sugar, vanilla, and milk until smooth. Beat in melted Snickers bars. Pipe or spread buttercream onto cupcakes. Top with chopped Snickers bars and caramel drizzle.
Notes
- Chef tip: For a less sweet version, use dark chocolate Snickers bars.
- Best substitution: Use milk chocolate bars for a milder flavor.
- Make-ahead: Cupcakes can be made 1 day ahead. Store at room temperature.
- Scaling: This recipe can be doubled for a larger batch.
- Troubleshooting: If cupcakes stick to liners, use a butter knife to gently lift them out.
Storage
- Fridge: Store in an airtight container at room temperature for up to 5 days.
- Freezer: Freeze unfrosted cupcakes for up to 3 months. Thaw at room temperature before frosting.
- Make ahead: Cupcakes can be made 1 day ahead. Store at room temperature.
Nutrition Per Serving
- Calories: 155
- Protein: 2g
- Fat: 7g
- Carbs: 23g
- Fiber: 1g
- Sugar: 25g
- Sodium: 150mg
- Cholesterol: 30mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Ultimate Snickers Cupcakes – Better Than Takeout FAQs
Yes, cupcakes can be made 1 day ahead. Store at room temperature.
Overmixing the batter can cause cupcakes to be dry. Be careful not to overmix.
Yes, freeze unfrosted cupcakes for up to 3 months. Thaw at room temperature before frosting.
No, this recipe is not suitable for the air fryer.
Use your favorite chocolate bar or make your own caramel sauce for a similar flavor.
A Warm Final Note
I can’t wait for you to try Ultimate Snickers Cupcakes – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
