Snickers Cupcakes

Ever since I was a kid, I remember my dad putting his candy bars in the freezer because he supposedly enjoyed them more when they were frozen. Amusingly they were always buried under a bag of frozen peas or a box of pierogies, so I tend to think he was attempting to hide them from the rest of us.

Now that I am a full fledged adult, I don’t eat candy bars all that often, but you can bet when I do indulge, those babies get frozen first. This recipe is a little homage to my frozen candy bar loving dad, Bill; although I like to call him Billiam for kicks.

These cupcakes consist of a moist doctored up cake mix recipe with a little surprise in the center, topped with creamy caramel buttercream and a finished with a little sprinkling of chopped Snickers and a caramel drizzle. Are you drooling yet? This recipe is rich, sweet, decadent and every candy bar lover’s dream!

This is definitely a semi-homemade type of dessert; if you’re opposed to doctored up box mixes, no worries, just sub in your favorite chocolate cake recipe. Personally, I think the cake recipe below is pretty rocking and I use it when I am in a hurry or need an incredibly moist cake. I hope you give this recipe a try because it’s definitely a crowd pleaser! Brian used the word incredible to describe these cupcakes and that is not an adjective he tosses around very often.

In other news, you will find my first vlog posted below. Yep, I busted out the video camera, put on my best campy voice and recorded a video detailing my favorite piping tips, and the super technical {note sarcasm} techniques that I use to frost the cupcakes you see on MBA. I promise when I venture into vlog land again, I will lose a little of the cheesiness, but hey, I was nervous! Enjoy watching; I hope my newly acquired Muppet voice gives you a little chuckle! Does anyone like the sound of their voice…mine sure makes me cringe!

Cupcake Piping How-To from My Baking Addiction on Vimeo.

Snickers Cupcakes

Yield: 24-30 Cupcakes

Prep Time: 25 minutes

Cook Time: 18-22 minutes

Total Time: 47 minutes


For the cake:

  • 1 box devil's food cake mix
  • 1 (3.4 ounce) package instant chocolate pudding mix
  • 3/4 cup sour cream
  • 3/4 cup vegetable oil
  • 3 eggs; lightly beaten
  • 1/2 cup warm water
  • 1 teaspoon of vanilla
  • 24-30 frozen Snickers Miniatures

For the frosting:

  • 2 sticks unsalted butter; room temperature
  • 1/2 cup shortening
  • 2 teaspoons pure vanilla extract
  • 1 1/2 pounds confectioners’ sugar
  • 1/3 cup caramel topping; plus more for drizzling
  • 1/4 teaspoon salt


For the cake:

  1. Preheat oven to 350 degrees F.
  2. Line (2) 12 cup muffin tins with paper liners.
  3. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, vanilla and water.
  4. Evenly divide the batter amongst the prepared pans. {I use a large cookie scoop from OXO to scoop my batter; it holds 3 tablespoons}.
  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.

For the frosting:

  1. Cream the butter and shortening in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.
  2. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.
  3. Garnish with chopped Snickers bars and a drizzle of caramel of caramel syrup.


  • Not a fan of Snickers? Sub in your favorite candy bar, just make sure you freeze them first.
  • Not a fan of vegetable shortening? No worries, simply sub in butter for the shortening.
  • Edited: 6/26/15 due to a change in boxed cake mix content size.

217 Responses to “Snickers Cupcakes”

  1. Eileen — May 26, 2012 at 12:59 pm

    Made these with my homemade “snicker” bars. OUTRAGEOUS!!!! Don’t know how to post the picture here, but they came out so nice!


    • Jamie — June 4, 2012 at 4:05 pm

      So happy to hear that you enjoyed the cupcakes! Thanks for reporting back!

  2. shari — June 19, 2012 at 3:31 pm

    The recipe calls for a 1 (18.25 ounce) package devil’s food cake mix and a box of pudding. Do you still add the box of pudding if you buy a cake mix with pudding already mixed in? I don’t see the mixes without pudding too often!

    thanks so much :o)


    • Jamie — June 22, 2012 at 3:04 pm

      Yes, but use the smaller box (3.9 ounces). Hope this helps!

  3. Judy — July 2, 2012 at 9:40 pm

    hi, Thanks so much for the piping video. I’m a bread baker (fan of Zoe and Jeff!) and am clueless about cupcakes. BUT the local American Cancer Society has asked me to be part of “Battle of the Batter.” They are asking local bakers to make 5 dozen cupcakes. Man, am I confused! It’s like learning a new language.

    I’ll be checking your blog for help. Thanks so much.



  4. Jessica Rishel — August 1, 2012 at 11:22 am

    Hey! I have made these cupcakes more than once and have had the most AMAZING results! Everyone goes crazy for them : ) My friend’s birthday is this weekend and I want to turn this recipe into a cake. I normally only make cupcakes so I’m a little nervous. Do you think it would be easy to make a cake using this recipe? Any suggestions? Thanks!


    • Jamie — August 1, 2012 at 7:13 pm

      Sure, a cake will work out just fine. You’ll just have to adjust the baking time depending on what pan size you use. Thanks for stopping by!

  5. rianz — August 29, 2012 at 5:02 am

    heyaz, was wondering how do you make the caramel for the drizzle on the frosting of the cupcakes. :)


  6. Linda Gonzalez — September 1, 2012 at 10:09 pm

    I made these cupcakes just recntly and OMGOSH! EVERYBODY loved them! definitly the best cup cakes I’ve ever made. Thank you for posting (:


    • Jamie — September 2, 2012 at 6:34 pm

      I am so glad to hear you enjoyed the cupcakes. Thanks so much for coming back to MBA to tell us your experience with the recipe.

  7. Serina — September 10, 2012 at 11:19 pm

    will this work with other candy? I’d love to try it with reese’s peanut butter cups!


  8. Erin — October 21, 2012 at 1:03 am

    I love this recipe! I tried making them tonight to practice for my daughter’s first birthday party. I want to have a cupcake bar. You make icing the cupcakes look so easy!

    I think I did something wrong when I made the icing. Mine was not as thick as yours. It was so runny that it melted right off of the cupcakes. It also started to run out of the piping bag. I read that you suggested to add more confectioners sugar to make the icing thicker. I did add more, maybe I needed to add more? Any suggestions? Thanks!


    • MBA — November 7, 2012 at 7:45 pm

      I am so glad to hear you enjoyed the recipe and I am sorry to hear the frosting didn’t turn out! It does sound like the frosting needed some more confectioners sugar. I find it most helpful to add the entire amount of sugar before adding the milk or heavy cream. This way I can add a little at a time and judge the consistency as I go. I hope this is helpful!

  9. Rachel — December 12, 2012 at 3:15 pm

    can I make this into a cake but using instead of chocolate cake and chocolate pudding I use everything vanilla, will it still turn out good? thanks!!


  10. Donna — January 6, 2013 at 6:14 pm

    I made these cupcakes for a co-workers birthday. I was looking for something different and also had a nice presentation. These cupcakes were a hit!!! I have made them three times in one month everyone loves them!!!


  11. Joey — January 24, 2013 at 1:57 pm

    Hi, thank you for all these wonderful delicious cupcake recipes. I have not yet try any of these recipes yet, but I will definitely try these when I’m free. And will recommend more of my friends to visit your website :) Thank you ! They look great :D


  12. vnanessa — March 15, 2013 at 6:31 pm

    I have a question and if you can, can you please answer quickly because im making these cupcakes for my moms birthday today. When you say mcake and pudding mixes do you mean the mixes like four bag they come in or make them both and then mix it together


    • MBA — April 11, 2013 at 5:47 pm

      The recipe calls for just using the mix the way they are packaged, you do not have to prepare them first. Thanks for stopping by and have a great day!

  13. Catherine — June 7, 2013 at 3:43 pm

    I made these today and when they started to cool they sunk in the middle. Before I took them out of the oven I checked to see if the tops would,spring back. So I think they were done. Any bakng tips to keep this from happening?


    • Jamie — September 13, 2013 at 7:51 pm

      Hi Catherine,
      Cupcakes typically sink in the middle if they’ve been filled too full. Try filling the cups up a little less next time.
      – Jamie

  14. Katherine — July 10, 2013 at 7:30 pm

    Hi! My step sister loves Snickers and I wanted to bake these cupcakes for her birthday! I was wondering if the frosting would be okay if I just got pre-made frosting (betty crocker) and added the caramel in it? Thank you very much!


    • Jamie — September 13, 2013 at 7:15 pm

      Hi Katherine,

      You would most likely be okay. You might want to add the caramel in a little at a time as you mix, and keep an eye on the texture. You don’t want it to get too liquid-y or soft. They’ll still have caramel flavor, but possibly not as strong.
      – Jamie

  15. Jeanette — July 23, 2013 at 6:23 pm

    Will this work with a gluten free cake mix?? If so, are there any changes that need to be made?? I would love to make some for my son’s birthday, but his girlfriend has to eat gluten-free!!! Thanks for your help!


    • Jamie — September 13, 2013 at 6:01 pm

      Hi Jeanette,
      I’m really sorry, but I don’t have any advice to offer here. I don’t bake gluten free, and since baking is more science than it is cooking, changing the main structure like that is hard to gauge. Also, I’m not confident that boxed pudding mix or Snickers themselves are gluten free.
      – Jamie

  16. Cailey — August 2, 2013 at 11:11 pm

    I made these cakes this morning. They tasted great – very moist. However they were more pudding than cake and there was far too much oil in this recipe. Thanks for the tip about freezing the chocolate :)


    • Jamie — August 19, 2013 at 10:22 am


      Thank you so much for stopping back to let us know your experience with the recipe! I’m happy that you enjoyed them. Have a great day and thank you for following MBA!


  17. Rosi — September 14, 2013 at 9:44 pm

    I made some for my b-day which was yesterday.


    • Jamie — September 16, 2013 at 12:09 pm


      Happy Birthday! I hope you had a wonderful day and enjoyed your cupcakes!


  18. Suha — December 19, 2013 at 2:41 pm

    When making buttercream frosting what attachment should I use ?.


  19. Megan — January 27, 2014 at 10:44 pm

    These cupcakes were way too mushy and I did not like the icing at all. It was like eating a stick of butter with powdered sugar on top.


  20. TY — February 3, 2014 at 11:41 pm

    I made these last weekend and they were incredible!! I reviewed the recipe and gave you credit on my blog :)

    Thanks for the great recipe!


    • Jamie — February 5, 2014 at 11:16 am


      That’s great! I’m so happy to hear that you enjoyed the recipe. Thanks so much for following MBA and have a fantastic day!


  21. Annette — February 12, 2014 at 4:41 pm

    I have to thank youor sharing these wonderful cupcake recipes. I fell and broke my arm,which really has limited me for 3 weeks and 3 to go. I’m downloading the recipes and can’t wait to repay my family and friends for all they have done for me with these incredible cupcakes! Thank you,


  22. lauren — February 21, 2014 at 7:42 pm

    THESE ARE AMAZING!!!!!!! Made them for a friend’s birthday and I got tons of requests to make them again people loved them! Super easy to make, I subbed making the frosting for the caramel Dunkin Hines (not sure that is the name) mix in flavor frosting it was still great! Thanks for posting!


  23. Noel — April 3, 2014 at 7:20 pm

    I’m sure this has been asked somewhere.. but any advice on what to do about the smaller cake mix boxes?


  24. Winnie66 — May 8, 2014 at 9:55 am

    These cupcakes are delicious and have been a huge hit. I change it up just a bit by using milky ways instead of snickers, since I do not like nuts in my baked goods and I also use Carmel extract in the cupcakes instead of vanilla. Thanks for sharing the recipe


  25. Ali — August 19, 2014 at 3:30 pm

    Hi I’m making these cupcake the night before I need them.. What’s the best way to store over night so they stay moist and fresh?


    • Jamie — August 20, 2014 at 10:18 am

      I would recommend refrigerating them overnight. Thanks for stopping by!

  26. jasmine walker — November 9, 2014 at 1:46 pm

    Hey I love making these cupcakes! But would there be a drastic taste difference if I use cream cheese instead of shortening?


    • Jamie — November 9, 2014 at 6:21 pm

      I’ve not tried substituting the shortening for cream cheese, but I think you will get a different texture. Let me know if you try it.


  27. Jolene — January 4, 2015 at 12:50 am

    I made these tonight. I did not use shortning but added a little milk. These cupcakes were delicious!! Everyone loved them and couldn’t get enough of them. Great recipe!!


    • Jamie — January 5, 2015 at 10:14 am

      I’m glad the recipe was a success for you. Thanks for stopping by.


  28. Lisa — May 4, 2016 at 3:59 pm

    How many cups is 1 1/2 pound of powdered sugar?


    • Jamie — May 5, 2016 at 2:24 pm

      Hi, Lisa! It’s about 4 cups. Let me know if I can help any further!

  29. kyang — August 31, 2016 at 3:50 pm

    I’m not a fan of shortening, so when you mentioned that we can substitute butter for it, can you clarify if we sub half a cup of butter on top of the 2 tablespoons of butter that’s already on the recipe? Thanks. I’d like to try this recipe out. :-)


    • Jamie — September 6, 2016 at 6:37 am

      Hi, Kyang! Substitute 1/2 cup of butter for the 1/2 cup of shortening and add the additional two sticks. I hope you enjoy the cupcakes!

  30. Davy Yee — May 19, 2017 at 5:11 am

    Hi – would it be OK to leave the cupcakes out overnight if they are unfrosted?


    • Jamie — May 19, 2017 at 10:25 am

      I think that should be fine, Davy. I would recommend storing them in an airtight container to keep them fresh. Let me know how you like them!

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