Snickers™ mini-cupcakes


WARNING: These are evil cupcakes that have been designed to wreak havoc on any diet… Keep away if you are a manic calorie-counter and are extremely weight-conscious 😁


Snickers™️ mini-cupcakes

Snickers™ mini-cupcakes

Loosely based on recipe at Annie’s eats

Makes 60-72 mini-cupcakes (about 20 standard cupcakes)

58 g Dutch-processed cocoa powder

338 g granulated sugar

2 eggs + 1 egg yolk

1 3/4 tsp vanilla extract

230 g all-purpose flour

3/4 tsp baking soda

3/4 tsp baking powder

1/2 tsp salt

280 ml buttermilk

  • Pre-heat oven to 175°C and line your cupcake pans with paper cupcake liners.
  • In a medium bowl, whisk together the cocoa powder, flour, baking soda, baking powder, and salt. Set aside.
  • In a medium saucepan, combine the butter and sugar over medium heat, stirring occasionally until the butter is melted. Remove from heat and transfer to the bowl of an electric mixer fitted with a paddle attachment. Beat at medium-low speed for 4-5 minutes until the mixture is cooled.
  • Set the mixer speed to «medium» then add the eggs one at a time, beating thoroughly after each addition. Scrape down the sides of the bowl whenever necessary.
  • Add the vanilla extract and beat until just combined.
  • Reduce the mixer speed to «low» and slowly add half of the buttermilk. Carefully add half of the flour mixture and mix until combined. Scrape down the sides of the bowl if needed, then repeat the process of adding the rest of the buttermilk and flour mixture. Beat until the batter becomes smooth.
  • Fill each prepared cupcake liner 2/3-3/4 full with the batter. Bake in the pre-heated oven for 10-14 minutes, or until a toothpick inserted near the center comes out clean.
  • Cool for 5-10 minutes in the pans before removing onto wire racks to cool completely.
Chocolate cupcakes


Adapted from Brown Eyed Baker

28 g unsalted butter

100 g granulated sugar

2 tbsp evaporated milk

96 g marshmallow fluff

2 tbsp creamy peanut butter

1/2 tsp vanilla extract

100 g salted peanuts, roughly chopped

  • Gather all the ingredients and place them nearby, ready to add into the mixture as needed.
  • Melt the butter in a medium saucepan over medium heat. Add the sugar and evaporated milk, stirring until the sugar is dissolved. Bring to a boil, then reduce the heat to «low» and cook for 5 minutes, stirring occasionally.
  • Remove the pan from the heat then add the marshmallow fluff, peanut butter, and vanilla extract. Stir until the mixture is completely smooth.
  • Fold in the chopped peanuts. Set aside to cool to room temperature before using on the cupcakes. 

Nougat-filled chocolate cupcakes

Peanut butter buttercream frosting

Adapted from Sally’s baking addiction

75 g unsalted butter, softened to room temperature

225 g creamy peanut butter 

120 g powdered (confectioner’s) sugar

80 ml heavy cream

1 tsp vanilla extract

pinch of salt (optional)

  • In the bowl of an electric mixer fitted with a whisk attachment, beat the butter at medium speed until smooth and creamy. (This might take time, so patience is required)
  • Add the peanut butter and vanilla. Beat at meium-high speed until well-blended.
  • Turn the speed to «low», then gradually add the powdered sugar. Beat until thoroughly combined.
  • Still at low speed, add the cream and beat until just blended. Taste the mixture, if it has become too sweet, add the salt and continue beating until just blended.
  • Gradually set the mixer speed to «high», and beat for about a minute.
  • Spoon the finished frosting into piping bags (if using immediately), or store in suitable containers for later use.

Salted caramel sauce

Recipe from Cooking Classy

113 g granulated sugar

39 ml water

31 g salted butter, cut into cubes

63 ml heavy cream

1/4 tsp fine sea salt

  • Gather all the ingredients and place them nearby, ready to add into the mixture as needed.
  • Heat the water and sugar in a medium heavy-bottomed saucepan at medium-high heat, whisking to help dissolve the sugar. Stop whisking when the mixture comes to a boil.
  • Let the mixture boil, carefully swirling the pan occasionally, until it reaches a dark amber color.
  • Once the mixture is dark amber in color, immediately add the butter. Whisk until the butter has melted, then immediately remove from the heat.
  • Carefully pour in the cream and immediately whisk to combine (Note: mixture will bubble vigorously). Whisk until mixture is smooth.
  • Stir in the sea salt.
  • Pour caramel into a glass jar/bowl to cool. Store in airtight containers in the refrigerator once cooled; the caramel will keep for 2 weeks. 


  • Make a hole in the center of each cupcake. Fill the hole with the prepared nougat. Optional: plug the filled hole with the cupcake part you removed to make the hole.
  • Frost each (completely cooled) cupcake with the prepared buttercream frosting. You can use a piping bag fitted with your favorite nozzle (I used a Wilton #32 for these mini-cupcakes), or you can simply spread the frosting on top—works either way.
  • Top with chopped Snickers™ (optional), then drizzle with the salted caramel sauce.


Snickers™️ mini-cupcakesSnickers™️ mini-cupcakes



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