Snickers Cupcakes

Snickers Cupcakes

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  • Prep Time


  • Total Time


  • Servings



  • Ingredients for the cupcakes:

  • 1

    package devil’s food cake mix

  • 1

    (5.9 ounce) package instant chocolate pudding mix

  • 1

    cup sour cream

  • 1

    cup vegetable oil

  • 4

    eggs; lightly beaten

  • ½

    cup warm water

  • 1

    teaspoon of vanilla

  • 24-30

    frozen Snickers Miniatures (must be frozen!)

  • Ingredients for the buttercream frosting:

  • 3

    sticks butter; room temperature

  • 2

    teaspoons vanilla extract

  • pounds confectioners’ sugar

  • cup caramel topping; plus more for drizzling

  • 12

    Snickers Miniatures, cut in ½ diagonally to garnish


1. Preheat oven to 350 degrees F. 2. Line (2) 12 cup muffin tins with paper liners. 3. In stand mixer, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, vanilla and water. 4. Evenly divide the batter amongst the prepared pans. 5. Gently push a frozen Snickers Miniature bar into the center of the batter and smooth the surface making sure to cover the candy bar with batter. 6. Bake for 18-22 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. 7. Cool cupcakes thoroughly on wire rack. Instructions for the frosting: 1. Cream the butter in the bowl of a stand mixer. Add the vanilla extract and caramel syrup and combine well. 2. Add the sugar in slowly, thoroughly mixing after each addition. For thicker frosting you can gradually add in a little more sugar. 3. Frost your cupcakes. I used a Wilton 1M star tip for my cupcakes. 3. Garnish with Snickers bars and a drizzle of caramel of caramel syrup. Make sure that you add your Snickers bars to the frosting shortly after applying it or they will not stick in the frosting well. (Cupcakes will last for 2 days in a well secured container. Any longer and they will start to get stale.)


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