Snickers Cupcakes




Introduction: Snickers Cupcakes

Oh yeah, Snickers are one of my favorite candy bars and they deserve to be transformed into an even more scrumptious creation - a cupcake, of course. My roommate loved these, you can see for yourself. 

Anyway I was trying to figure out which chocolate cupcake recipe to use... I was going to use the chocolate cupcake recipe from my Chocolate Cupcakes I made a while back which I filled with Vanilla Pudding and Topped with Chocolate frosting and the whole thing was actually very healthy and no one could tell. Sadly, I had no yogurt so I couldn't make those. I settled for this basic vegan chocolate cupcakes recipe instead. 

Yes, the cupcake part is vegan! That's kinda healthy, right? Woop!

Snickers Cupcakes

Ingredients (serves 5)

For the cupcakes
  • 1/2 cup unsweetened almond milk
  • 1/2 tsp apple cider vinegar
  • scant 1/3 cup sugar
  • 3 Tbsp vegetable oil
  • 1/2 tsp vanilla extract
  • 1/2 cup all-purpose flour
  • scant 1/4 cup cocoa powder
  • 1.5 of a 1/4 tsp baking soda (so one 1/4 tsp and one half of a 1/4 tsp)
  • 1/4 tsp baking powder
  • pinch of salt
For the caramel sauce
  • 1/4 cup butter
  • 1/8 teaspoon salt
  • 1/2 cups packed light brown sugar
  • 2 Tbsp almond milk
  • 1/2 teaspoons vanilla extract
For the filling
  • caramel sauce from above
  • 3 or 4 fun-size Snickers bars, chopped
For the frosting
  • caramel sauce
  • 1 Tbsp butter, softened slightly and chopped
  • ~1 cups powdered sugar
  • 2 fun-size Snickers bars, chopped


For the cupcakes
  • Preheat oven to 350°F and line a muffin pan with cupcake liners.
  • Whisk together the almond milk and vinegar in a large bowl, and set aside for a few minutes.
  • Add the sugar, oil, vanilla extract to the almond milk mixture and whisk until foamy.
  • In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain.
  • Pour into liners, filling 3/4 of the way.
  • Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean.
  • Transfer to a cooling rack and let cool completely.
  • Once cupcakes have cooled, use a knife or apple corer to cut out a small hole in the center of each cupcake. (see how I did this in this and this example – recommended).
  • Remove the core and discard.
For the caramel sauce
  • To make the filling, melt the butter in a heavy-bottomed saucepan over medium heat.
  • Stir in the salt and brown sugar and heat the mixture to boiling, stirring constantly.
  • Cook over low heat for a few minutes, until the sugar is totally dissolved.
  • Stir in the milk and return to a boil, stirring constantly.
  • Remove the pan from the heat and stir in vanilla.
  • Cool to lukewarm, about 30-40 minutes, stirring occasionally.
For the filling
  • To make the cupcake filling, in a medium bowl, combine the chopped Snickers and 2 Tbsp of the cooled caramel sauce and mix to coat.
  • Drop a spoonful of the filling mixture into each cupcake.
  • Reserve three tablespoons of caramel sauce for drizzling over frosted cupcakes.
For the frosting
  • To make the frosting, transfer remaining caramel sauce to the bowl.
  • Add chopped 1 Tbsp softened butter.
  • Add the powdered sugar, only a little at a time, and beat on medium-high speed until until light and fluffy, about 3-4 minutes.
  • Adjust consistency with a little more milk or powdered sugar, if necessary.
  • Transfer the frosting to a piping bag and frost the cooled and filled cupckaes.
  • Drizzle the frosted cupcakes with the remaining caramel sauce and garnish with chopped Snickers bars.



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