Snickers Peanut Butter Chocolate Cupcakes

Yield: Makes 12 cupcakes

Prep Time: 45 minutes

Cook: 20 minutes

Snickers Peanut Butter Chocolate Cupcakes are topped with creamy peanut butter frosting, drizzled with chocolate and finished with a piece of Snickers!

Tessa's Recipe Rundown...

Taste: Chocolate and peanut butter – match made in heaven!
Texture: Soft and creamy with chewy pieces of Snickers
Ease: Pretty easy
Appearance: Super pretty
Pros: Delicious cupcakes that everyone always loves!
Cons: It’s hard not to eat them all
Would I make this again? Yes, I love to make them for my friends and family!

Please welcome back Jess from Sweetest Menu as she shares these Snickers Peanut Butter Chocolate Cupcakes! Be sure to visit her mouthwatering blog today. -Tessa

Snickers Peanut Butter Chocolate Cupcakes

Hi friends! It’s Jess from Sweetest Menu! Boy do I have a treat for you. These Snickers Cupcakes are every peanut butter lovers dream.  There’s chocolate, there’s frosting and, of course, there’s Snickers!

When I first went to New York a few years ago, I was so taken by all the amazing desserts on offer. I remember eating my first American cupcake at Magnolia Bakery. After much deliberation, I chose a chocolate cupcake with chocolate frosting. I loved it and decided we had to go back again before we left. After all, being from Australia, we had travelled over 20 hours to get there. The next time we went, I ordered a slice of their Snickers Icebox Pie. I was in heaven! These gorgeous Snickers Chocolate Peanut Butter Cupcakes are sort of a combination of those two treats!

I love cupcakes. And if there is one food craze that is still going strong years after its first wave, it’s the cupcake craze. And what’s not to love about tasty little morsels of cake topped with beautiful swirls of creamy frosting? If you ask me, cupcakes have the perfect cake to frosting ration. Making every single bite that much more delicious! I’ve made an assortment of cupcakes, from Rocky Road Cupcakes to Red Velvet Cupcakes but THESE Snickers Cupcakes? Hands down, my favourite.

Snickers Peanut Butter Chocolate Cupcakes

If you’re looking for an impressive dessert for your next celebration, birthday or dinner – or perhaps just a party of one – these are just the sweet treat you’ve been looking for. The best thing about these cupcakes? They’re easy to make and they taste amazing!

First, the deliciously soft cocoa flavoured cakes are topped with smooth and creamy peanut butter frosting. It’s the type of frosting that you’ll just want to face plant into. Then, melted chocolate is drizzled over the top, and finally, a chunky bite-sized pieces of Snickers is added to the top. You know chocolate and peanut butter are a match made in heaven but when you add Snickers into the mix? Heaven on a plate!

 

 

Snickers Peanut Butter Chocolate Cupcakes

 

Snickers Peanut Butter Chocolate Cupcakes

000
Yield Makes 12 cupcakes     adjust servings
Prep Time 45 minutes Cook Time 20 minutes Total Time 1 hr 5 mins

Snickers Peanut Butter Chocolate Cupcakes are topped with creamy peanut butter frosting, drizzled with chocolate and finished with a piece of Snickers!

Ingredients

Chocolate cupcakes

  • 3/4 cup (105 grams) all-purpose or plain flour
  • 1/4 cup (20 grams) cocoa powder
  • 1/4 cup (20 grams) dutch processed cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup (100 grams) granulated or caster sugar
  • 1/4 cup (45 grams) brown sugar
  • 1/2 cup (115 grams or 1 stick) unsalted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (120 ml) buttermilk

Peanut butter frosting

  • 1/2 cup (115 grams or 1 stick) unsalted butter, room temperature
  • 3 and 1/2 cups (435 grams) icing or powdered sugar
  • 1/2 cup (125 grams) smooth peanut butter
  • 1/4 cup (60 ml) milk
  • 1 cup (125 grams) Snickers bars

Directions

  1. Preheat the oven to 360 F (180 C). Line a 12 hole muffin tin with patty cases. In a large mixing bowl, sift the flour, cocoa powders, baking soda, baking powder and then add the sugars – give it a stir. Pop the butter into the microwave for a short burst, 10 seconds or so at a time, until it is JUST melted. Give it a stir with a fork to eliminate any lumps.  In a separate mixing bowl, add the eggs, vanilla and butter and whisk together until smooth. Then add the wet mixture into the dry mixture, along with the buttermilk and gently fold until just combined.

    Spoon the mixture into the prepared patty cases and pop into the oven. Bake for 18-20 minutes or until just cooked through. Set cakes out onto a wire rack and leave to cool completely.

    To make the peanut butter frosting, place your butter and peanut butter in a large mixing bowl and beat with an electric mixer until smooth and creamy. Add in half of your icing or powdered sugar and the milk and beat until the frosting starts to come together. Then add the remaining icing or powdered sugar. The icing should be nice and creamy but thick enough to hold its shape. Pipe the icing onto the cupcakes using a piping bag and a large star tip.

    Cut your Snickers bars into bite sized pieces and add one on top of each cupcake. Enjoy!

by

About Jess...

Jess loves to create, bake and shoot American-inspired recipes from her Australian kitchen at sweetestmenu.com. With a background in advertising, she is a copywriter by day and a recipe creator/dessert taste-tester by night (and on the weekends). Even at her work desk, you will find her daydreaming about calorie-laden sweets and counting down the days to her next trip to the USA.

Find Jess on  

4 Responses to “Snickers Peanut Butter Chocolate Cupcakes”

  1. #
    Alia @ Everyday Easy Eats — October 1, 2016 at 2:41 pm

    These look and sound fantastic! I love snickers so these cupcakes are pretty much calling my name, lol. 🙂

    • #
      Jess Holmes — November 4, 2016 at 10:27 pm

      Thanks Alia!

  2. #
    Mariam — November 3, 2016 at 3:22 pm

    The recipe looks yumm can I use this recipe to bake a cake? If yes what pan size?

    • #
      Jess Holmes — November 4, 2016 at 10:27 pm

      Absolutely! Just use an 8 inch cake pan 🙂

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