Snickers Cupcakes

Snickers Cupcakes

May 7, 2026

Ingredients:

For the Chocolate Cupcakes:

  • 1/4 cup semisweet chocolate chips
  • 1/4 cup unsweetened cocoa powder
  • 1 cup milk, warm
  • 3/4 cup all purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1/3 cup vegetable oil
  • 2 large eggs

For the Caramel Buttercream:

  • 1 cup (4 sticks) unsalted butter, room temperature 
  • 2 1/2 cups powdered sugar
  • 1 teaspoon pure vanilla extract 
  • 1/8 teaspoon salt
  • 1/4 cup Hershey's Caramel Syrup, plus extra for drizzling
  • 1 tablespoon whole milk
  • Hershey's Chocolate Syrup (for drizzling)
  • 6 fun size Snickers candy bars, chopped

Directions:

For the Cupcakes:

  1. Preheat oven to 350F. Line a cupcake pan with 12 liners and set aside. 
  2. In a small mixing bowl, whisk together the milk and cocoa powder until there are no lumps. Mix in the chocolate chips until they are fully melted. Set aside to cool slightly. 
  3. In a medium mixing bowl, whisk together the flour, sugar, baking soda and salt. Pour in the chocolate mixture and whisk until combined. 
  4. Whisk in the vanilla and oil. Whisk in the eggs* until mixture is smooth. 
  5. Add the batter to your prepared cupcake liners filling them about 2/3 the way full. Bake for about 20 minutes until a toothpick inserted comes out clean. 
  6. Allow the cupcakes to cool for 5 minutes in the pan and then transfer to a wire rack to finish cooling completely. 

For the Buttercream:

  1. While the cupcakes are baking and cooling, you can make your buttercream. Start by adding the butter to a large mixing bowl and creaming with an electric mixer until light and fluffy. 
  2. Add in half of the powdered sugar and mix well, then repeat with the remaining powdered sugar.
  3. Mix in the vanilla extract and milk.
  4. Mix in the caramel syrup, and then mix in the salt.
  5. Add the buttercream to a piping bag fitted with the star tip or a bag with the tip snipped off. Pipe your desired amount of frosting onto each of the cupcakes. Drizzle some extra caramel syrup and chocolate syrup over each one and then top with the chopped candy bars.

*Store in an airtight container at room temperature for up to 3 days or in the fridge for up to one week.

Makes about 12-14 Cupcakes