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. Jen — September 26, 2010 at 11:55 am

    Do you pipe your frosting on standard sized cupcakes??? It seems with the large diameter of my tip so much frosting comes out that it seems like I don’t have enough space to pipe on a standard size cupcake!!! I probably need more practice ;-)

    Thank you for the recipe. And big THANKS for the great video!!!! I enjoy reading through your website to get great ideas!


  2. sorority chef — October 6, 2010 at 8:10 pm

    These were a huge hit with the sorority. I think the best part of the cupcake is the caramel buttercream – something I’ll use over again even if I’m doing just a plain chocolate cupcake. Presentation was fantastic – it’s a keeper. Thanks so much.


  3. Gina — October 11, 2010 at 9:37 pm

    These sound amazing!!! Thanks for the video too, I can never seem to do the frosting right without getting it all over me!!

    Quick question… would this work as a cake?? Or should I make a couple of adjutments to it for it to work?? My husbands birthday is coming up and he really wants a snickers cake… this is by far the most delicious recipe I have found!!



  4. Sheena — October 22, 2010 at 6:25 am

    These cupcakes look delicious! And thanks so much for the vlog, the tips will definitely help in the future :)


  5. maggie — October 25, 2010 at 11:02 am

    Thanks so much for the instructions regarding the French tip! I’ve been trying to figure out how to do the first method you demonstrated with no luck – I think I’ll need to make cupcakes again soon and try it!

    – Maggie


  6. Vini aka Pooh! — November 9, 2010 at 2:29 pm

    SO divine. I made this last weekend and it was a huge hit. I need to bake more of these


  7. Michelle — November 14, 2010 at 10:40 pm

    I made these when you posted the recipe. LOVED them!! Yesterday I thought I’d mix it up a bit and made them with Reese’s PB Cups. WOW!! I put the frozen mini in the cupcake and it was such a treat to bit into and have that little surprise in the middle. For the frosting, I made my regular chocolate buttercream, but then added about 3 TBS creamy peanut butter. (I could have added more, but my hubby is not a fan of PB… so I kept it to a minimum for him.) :)
    I took them to church and gave them to my class of 8 year olds and they ooo’ed and ahhh’ed. One little girl even insisted that I give her mom the recipe!
    Thank you for the tasty treat!!


  8. Dino — December 3, 2010 at 1:58 pm

    you’r a natural …plus your voice is 1000 times more pleasant to listen to than marthastewart…love the video and the cupcakes!


  9. gemma — January 3, 2011 at 11:14 am

    So excited to see your post on how you decorate. I’ve been trying to duplicate the swirl with the 1M and while it’s ok I haven’t perfected it. This was a huge help. I also loved the other (esp french tip) so I immediately went to bake it pretty but they didn’t have any. I will have to start looking for something like that- I love the look.
    I’m making your lemon cupcakes with lemon frosting today for my husbands b-day (even though it’s winter he requested lemon) thanks for you post. So helpful. love the site.


  10. Nancy — January 7, 2011 at 8:14 pm

    Just made the Snickers cupcakes. What an awesome recipe! Those cupcakes were so moist and then having the Snicker surprise inside made it even more decadent. The decorating video was most helpful. After watching I ordered the french tip and liners from bake it pretty and I was ready to go. Thanks again. This is the such an informativ blog! Love it! love it! love it!


  11. Kriti Walia — January 13, 2011 at 3:48 am

    Hi! Jamie,

    I am writing to you from another part of the world, Moscow, Russia. I am so inspired by your blog. It just about answers everything that I want to know, especially about cupcakes! I have just started a very tiny home baking sort of cupcake business and I want you to know that everytime I want to try something different and new and ofcourse with a 100% guaranteed success rate, I turn to you.

    Wish you all the best keep blogging and keep inspiring.

    Health, happiness, peace and blogging in the year up-ahead.



  12. Paige — February 1, 2011 at 12:46 pm

    These look absolutely stunning!


  13. Amy at TheSceneFromMe — February 1, 2011 at 7:33 pm

    Wow, I love Snickers! These are gorgeous and I am sure they taste wonderful!


  14. Rebecca — February 1, 2011 at 10:18 pm

    These are so good! i just made these for my grandma’s birthday and my entire family loved them!! i will seriously make these again :)


  15. Sweet Kiera — February 2, 2011 at 4:39 pm

    I love this post. I was thinking about doing a piping 101 post on my site, but I came across this and don’t think I could ever top it. Then I noticed you haven’t done many videos since this one and I just wanted to encourage you/beg you…More, more, more!
    Love your baking and your logo/site design!


    • Jamie — February 2, 2011 at 4:52 pm

      Thanks so much for your comment. I am in the process of working on new videos, so stay tuned!

  16. Amanda — February 5, 2011 at 9:27 pm

    How am I just seeing this now?? Great video! And thank you you so much for the Bake It Pretty shout-out! I’ve been needing to make a video like this for years, now I can just refer folk to you ;)


  17. TraciG — February 11, 2011 at 9:54 am

    Thanks so much! I’m working on some cupcakes for my kids’ Valentines party at school and this will be really helpful…. I figured out the empty cup trick for filling piping bags too! I use a tall Hard Rock Cafe beer glass and it makes things much less messy! I’ve been really enjoying your blog the last few months. With 4 kids, a husband and various hired hands helping out on our farm/ranch, I’m always looking for new stuff for my treat arsenal. It’s always fun to see what you’ve been up to!


  18. Lynn J — February 12, 2011 at 9:52 pm

    Thank-you Jamie for the piping tips and information on decorating cupcakes. It was very helpful. :)


  19. Kasey — February 14, 2011 at 1:06 am

    I love your video! I haven’t made a lot of cupcakes, but I recently bought a few decorating tips and am super excited to make a batch of cupcakes for a friend’s baby shower. This is super helpful–and your recipes sounds delicious!! Can’t wait to try some.


  20. Cameryn — March 8, 2011 at 5:01 pm

    Hi Jamie, I was wondering what brand of devil’s food cake you use?


    • Jamie — March 9, 2011 at 6:12 pm

      Betty Crocker Super Moist! Enjoy!

  21. Handy Man, Crafty Woman — March 24, 2011 at 12:36 am

    Great site!! and no, you don’t sound like a muppet. *I* sound like a Muppet, lol!! ;-) I hate hate hate the sound of my own voice.


  22. L84ola — March 25, 2011 at 11:13 am

    This recipe sounds great! Just have one question . . . does the snickers bar melt into the cupcake or does it harden back to it’s original form when the cupcake cools? Thanks!


    • Jamie — March 25, 2011 at 8:10 pm

      It melts down a bit, but doesn’t harden. Thanks for stopping by!


  23. Lisa — April 7, 2011 at 2:15 pm


    I come from Denmark, and i can see that you sometimes translate your recipes to gram, can you do that with the other ones?


  24. Rebecca — April 25, 2011 at 10:18 pm

    I just discovered you tonight and LOVE your blog. Thank you for taking time to make that “icing tip video”, I am ordering some new tips!! I can’t wait to try some of your recipes!


  25. Brandi — May 5, 2011 at 11:12 am

    Made these last night, only I used milky way’s instead and they turned out beautifully. Everyone LOVED them!!! Thanks for sharing :)


  26. Ashley — May 6, 2011 at 4:03 pm

    I just went and bought all the ingriedients and am waiting for the snickers to freeze! Yours look awesome I cant wait to finish and EAT one! :) thanks for sharing!


  27. Pamela — May 13, 2011 at 9:24 am

    Should these cupcakes be refrigerated after you put them together? Would you please respond to my e-mail as I am making them right now and serving them this evening so I’m not sure if they are ok in the cupcake holder (covered) on the counter, or if they should be put in the fridge? By the way, the caramel buttercream is divine! Is it a sin to shoot the leftover buttercream directly from the piping bag into your mouth? :-)


  28. Emily — May 20, 2011 at 12:43 am

    May I ask what kind of caramel topping you used? I used a store brand sundae caramel topping (I know, not the smartest idea but I was in a rush!) and I found it to be very runny and I had to almost double the amount of caramel used in the frosting. I’m wondering if there are any spectacular kinds of caramel topping that I should search for next time?


  29. Brittany — June 17, 2011 at 4:49 pm

    HI there, Should these cupcakes be refrigerated after you put them together? Are they ok on the counter, or if they should be put in the fridge?

    Also is there any milk in the frosting recipie, your other recipes do, just thought I missed something?

    How many cups is 1 1/2 pounds of confectioners sugar?

    Thanks ever so much


    • Jamie — June 18, 2011 at 9:33 pm

      Definitely refrigerate them after the are frosted. There is no milk in this recipe because the caramel syrup will thin the frosting out pretty well on its own. If you find that the frosting is too thick, add a little milk one teaspoon at a time. One pound of confectioners’ sugar is equal to about 3 3/4 cup unsifted. Hope this helps.

  30. Valerie — June 19, 2011 at 9:18 pm

    Jamie-I tried to make these cupcakes, but they didn’t work. They all sunk in after they were pulled out. I made the frosting into peanut butter-caramel frosting, but that didn’t work either. I’m more than a little frustrated, because the recipe seemed so easy! I’m expected to bring them to a family function over the 4th of July, what can I do next time to make these better?



    • Jamie — June 19, 2011 at 9:36 pm

      Whenever I stuff a cupcake with a piece of candy, a small divot develops. I really don’t worry too much about it because it gets covered with frosting. Email me some more info about what happened to the frosting and I’ll try to troubleshoot with you. Have a great night.

    • Jamie — June 20, 2011 at 7:46 pm

      I am so sorry these didn’t work out for you. Every time I “stuff” a cookie with candy a small divot appears in the center of the top of the cupcake. I usually don’t worry too much about this because it covered with frosting. As far the frosting, can you drop me an email explaining what happened and I can attempt to troubleshoot with you. You can email me at jamie(at)mybakingaddiction(dotcom). Have a great evening.

  31. Rocio Del Rio — July 8, 2011 at 10:46 pm

    Can’t wait to try them … thanks for the tips!


  32. Katie — July 25, 2011 at 9:25 pm

    Great tutorial! Your video was very clear and professional – thanks for sharing. Off to buy some bigger frosting tips tomorrow.


  33. Jenny Loughridge — August 9, 2011 at 3:27 pm

    This is the BEST cupcake! I actually used it without the candy for my daughter’s birthday party (to avoid a nut situation!) and got great reviews from parents and kids! I can’t wait to try it with the candy in the middle. I ended up sprinkling the buttercream with mini chocolate chips, some light blue crystalized sugar and topped it with a malted milk ball. They were so cute!
    The video was great! Thanks for the tips. Now I am not afraid to use a pastry bag!


  34. Katlin — August 26, 2011 at 11:59 am

    Oh wow. I am so late to the game on this one but I have to add my two coin anyway. I found this gem looking for an amazing cupcake recipe for an office party. First the batter -almost- did not make it to the pan and second the cupcakes almost did not make it to the party! Thank you thank you thank you for such an amazing and easy recipe!! This site = bookmarked forever.



  35. Caitlin — September 4, 2011 at 12:36 am

    Hi, These look great! I was just wondering how much butter you would substitute for the vegetable shortening in the icing recipe? :)


    • Jamie — September 4, 2011 at 5:36 pm

      Use an equal amount of butter for the shortening. Have a great weekend.

  36. Kim — September 14, 2011 at 7:11 pm

    OMG!! I made these and brought them to work for my friends last day of work. They were FANTASTIC!! I will be sure to make these and be sure to try MANY of your other recipes. Thank you so much. I am so glad I found you on FB.


  37. karen — September 19, 2011 at 10:30 pm

    Hi, just want to say that i have made these and they were fantastic. They were gone in seconds. Was wondering also, if this could made into a cake, i have a request for one. Thanks, Love your site.


  38. Sarah — November 1, 2011 at 10:25 am

    These were the best cupcakes that I have ever made or even tasted. Awesome! Thank you for the recipe!


  39. Casey — November 29, 2011 at 5:07 pm

    Awesome job on the video! I’m always curious about what piping tips everybody uses, I finally just bought 3 jumbo piping tips for myself and LOVE THEM! So much easier to make pretty cupcakes than those itty bitty tips. Thanks for posting the video, by the way my own voice makes me want to scream too! I don’t understand how people can even listen to me talk!!


  40. JennD — December 5, 2011 at 8:32 pm

    Okay–these have become a family favorite. Amazing! They give a “wow” factor without a lot of work. Try them! =)


  41. bonnie — January 23, 2012 at 11:56 pm

    when you say two sticks of butter.. how much exactly do i neeD?


  42. Pamela — January 29, 2012 at 8:27 am

    I couldn’t find a 5.9 ounce box of instant chocolate pudding – do you mean the 3.9 ounce size (makes 4 1/2 cup servings of pudding)?


    • Pamela — January 29, 2012 at 1:53 pm

      Never mind, I found the 5.9 ounce size!

  43. Adrienne — February 7, 2012 at 6:54 pm

    I’m hoping to use the Snickers cupcake recipe for my sweetie for Valentine’s Day. He can’t have sour cream. Do you think I could sub in cream cheese? Any ideas would be most helpful. Love your blog and the video too. And I think your voice is just fine . . . now mine on the other hand . .. Ugh! :)

    Thanks so much,



    • Jamie — February 13, 2012 at 6:22 pm

      I don’t think cream cheese would be a good substitute since the consistency is really different than sour cream. I would suggest using a basic chocolate cake instead of the one in this recipe. Thanks for stopping by!

  44. shannon — April 4, 2012 at 12:22 pm

    This looks amazing. I’ve been searching for the perfect snickers cake. Any chance this can be converted to a two layer cake?


  45. gaby — April 27, 2012 at 3:13 pm

    To replace the shortening would it be with regular butter or unsalted butter?


    • Jamie — April 27, 2012 at 6:05 pm

      Hi – thanks for stopping by. Yes, I would recommend using unsalted butter. Have a great day!

  46. Misty — April 30, 2012 at 7:07 pm

    I have a Snickers fan at home and some at work so I will deffinately be trying this on them. The vlog was very informative and put together very well.


  47. Linda — May 24, 2012 at 1:29 am

    great tips! I would have never thought of using a cup!



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