Snickers Cupcake Recipe

This week I made Snickers cupcakes for my boyfriend’s birthday! They are a chocolate cake with a salted caramel centre and peanut butter buttercream! I topped them off with slices of Snickers celebrations to make it look cute.

I used the basic recipe from the Hummingbird bakery book and tweaked it to work with my flavour idea. This is an american style cupcake, so slightly denser than usual. It also uses plain flour which is not the standard and the mixture is a lot thicker than the average sponge recipe.

Turn your oven to 180 degrees and get your ingredients ready:


For the cake:

110g butter

2 eggs

225g caster sugar

150g self raising flour

100g plain flour

50g cocoa powder

splash of milk

1 tsp vanilla extract

salted caramel for the filling


For the buttercream:

110g butter

350g icing sugar

4 heaped tbsp peanut butter




Mix the butter and sugar together with an electric whisk or mixer really well until creamed and the colour has become lighter. This is the most important step as this is what makes the cake fluffy.

Add the eggs and vanilla and whisk again.

Add the cocoa powder and both flours and fold in with a spatula. This avoids running the risk of overworking the flour which will make the cakes heavy.

You may need to add a splash of milk – but the mixture should be fairly thick.




Spoon the mixture out – I got 16 small cupcakes. Pop in the oven for 20 mins and do the clean skewer test!




Whilst still warm, poke the end of a wooden spoon into the top of the cake to create a hole. This is where you’ll add the caramel later. Pop on a wire rack and let them cool.




Once cool, add the caramel. I just shoved it in with a little spoon. If you put it in when the cakes are still warm, the caramel will melt and seep into the cake 😦




Add your buttercream and voila! I piped mine (badly) but spreading it on with a hot knife also works.


This recipe can be adapted in so many ways! 

If you want regular vanilla cupcakes, just miss out the cocoa powder and add 15g more of plain flour.

You could do creme egg cakes with a fondant icing instead of caramel and a chocolate icing, or a Ferrero Rocher version with nutella instead of caramel and a hazelnut buttercream!


Happy baking!


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