What I think I love most about this snickers cupcake recipe is the cake. It’s definitely high on my favorites list! It’s super moist, fluffy, and so chocolatey!
I filled these guys with caramel and chopped peanuts. It’s a pleasant surprise to come across when you’re eating it and come across it.
The first time I made these I remember I had to feed the caramel centers to my son who was only two years old at the time. He was standing at my feet and yanking on my shorts. What can I say, he has a sweet tooth like his mama and daddy. 
I couldn’t stop there with the caramel. I added some into the swiss meringue buttercream frosting too. I love adding things like caramel, chocolate, and purees into swiss meringue buttercream because it can handle a large amount before it starts to break and become curdled looking.
American frosting can handle a very little amount of liquid before it starts breaking and looking curdled. Luckily a broken American frosting can easily be fixed by adding powdered sugar though. The only problem with adding more powdered sugar is that it can become overly sweet really quickly.
If you don’t have buttermilk on hand, which most people don’t, you can substitute the buttermilk with 1 cup of milk and 1 tablespoon of white vinegar. Let it sit for 5 – 1o minutes before using it.
Don’t have a way to brew coffee? You can substitute the hot freshly brewed coffee for 1 cup of hot water and 2 teaspoons of instant coffee granules. You can also leave out the coffee part altogether and just use boiling water. I feel like coffee enhances the flavor of the chocolate, but I’ll leave that up to you to decide.
Can I freeze this caramel buttercream frosting? Yes, you can also freeze it up to 2 months.
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Caramel-Filled Snickers Cupcakes
- Total Time: 1 hour 15 minutes
- Yield: 24 cupcakes 1x
Ingredients
Chocolate Cupcakes
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup cocoa powder
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup butter, melted
- 1 tablespoon vanilla extract
- 1 cup hot brewed coffee
Peanut Caramel Filling
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1/2 teaspoon fine sea salt
- 1/2 cup roasted salted peanuts, roughly chopped
Swiss Meringue Buttercream
- 6 egg whites
- 1 1/2 cups granulated sugar
- 2 cups powdered sugar, sifted
- 3/4 cup shortening
- 2 cups salted butter, at room temperature
- 1 tablespoon vanilla extract
- 5 oz soft caramel squares
- 2 tablespoons heavy cream
Garnish
- 24 mini candy bars (peanut caramel chocolate variety)
- 1-2 tablespoons salted peanuts, chopped
- 2 tablespoons chocolate syrup
Instructions
Cupcakes
- Preheat the oven to 375°F. Line two 12-cup cupcake tins with liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- Add the eggs, buttermilk, melted butter, and vanilla extract. Beat on low with a hand mixer until smooth.
- Stir in the hot coffee with a spatula.
- Divide the batter evenly among the 24 cupcake liners. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
Peanut Caramel Filling
- Heat the sugar in a medium heavy-bottomed saucepan over medium heat, stirring occasionally, until it melts into a deep amber caramel, about 8–10 minutes.
- Remove from heat and carefully add the butter (it will bubble). Whisk until melted. Slowly pour in the heavy cream, whisking steadily.
- Stir in the salt. Return briefly to low heat and stir 1 minute. Remove from heat and let cool to a thick, pourable consistency. Stir in the chopped peanuts.
Buttercream
- In a double boiler, whisk the egg whites and granulated sugar until the sugar is dissolved and the mixture reaches about 115°F.
- Transfer to a stand mixer bowl and whip on high with the whisk attachment until stiff, glossy peaks form.
- Add the sifted powdered sugar and mix until combined.
- Add the shortening and softened butter all at once. Beat until thick and creamy. If it looks curdled, keep mixing — it will come back together.
- Beat in the vanilla.
- Melt the caramel squares with the heavy cream in the microwave in 30-second bursts, stirring after each, until smooth. Cool to room temperature, then fold into the buttercream.
Assemble
- Cut a hole into the center of each cooled cupcake, being careful not to cut all the way through. Fill each hole with the peanut caramel.
- Transfer the caramel buttercream to a piping bag fitted with a 1M or 6B tip. Pipe swirls on top of each cupcake.
- Drizzle with chocolate syrup, top each with a mini candy bar, and sprinkle with chopped peanuts. Store in an airtight container.
Notes
The Swiss meringue buttercream can absorb a good amount of liquid caramel before it starts to break — add the folded caramel gradually and taste as you go. If the buttercream ever looks curdled, keep beating on high and it will smooth out.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
Frequently Asked Questions
What can I use as a substitute for buttermilk in this recipe?
You can substitute buttermilk with 1 cup of milk and 1 tablespoon of white vinegar. Let it sit for 5 to 10 minutes before using it in the cupcake batter.
How do I prevent the caramel in the frosting from making it too runny?
When adding caramel to the swiss meringue buttercream, ensure you don’t exceed the amount it can handle; it can incorporate a good amount before becoming curdled, but be cautious not to add too much at once.
What is the best way to incorporate the chopped peanuts into the cupcakes?
Chop the peanuts finely and fold them into the caramel filling gently, allowing for an even distribution without breaking the cupcake structure.
