Introduction: Snickers Cupcakes

About: A young college student living in a big city while living the healthiest life she can without compromising her huge sweet tooth and love for life. She loves creating easy clean recipes and sharing them with ot…
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.