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Snickers Cupcakes

30 Oct

These are SO GOOD it’s not even funny. In honor of my beautiful sister-in-law and her beautiful twin’s birthday, I made these festive Halloween treats. The frosting was a caramel delight and you really can’t go wrong with a chopped Snickers topping. And, AND, there is a mini Snickers bar in the middle of each cupcake. I’ve been trying to think how I would make Snickers inspired brownies, and remembered I had this recipe on file. They were a big hit with everyone – super sweet but super worth it. The original recipe suggests using other candy if you don’t like Snickers. I’m absolutely going to try this with Butterfingers…or Kit Kats, or Take 5….

Snickers Cupcakes
Makes about 2 dozen/adapted from this recipe

Here’s what I used:


  • 1 box devil’s food cake mix
  • 1 box instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs – lightly beaten
  • 1/2 cup warm water
  • 1 teaspoon vanilla
  • large bag of mini Snickers (frozen)


  • 3 sticks butter (room temperature….I know, I know…this is a ton. The recipe called for shortening, and I don’t like the looks of that suff, so I used butter.)
  • 2 teaspoons vanilla
  • 1 1/2 lbs. powdered sugar
  • 1/3 cup caramel topping (plus extra for tops)
  • 1/4 teaspoon salt

Here’s what I did:


  1. Mix together two dry mixes in a large bowl.
  2. Add in the sour cream, oil, eggs, vanilla and water – mix thoroughly.
  3. Fill paper lined muffin tins – do not fill to top.
  4. Push frozen Snickers in the middle of each cup – make sure to cover each bar with batter.
  5. Bake at 350 degrees for about 20 minutes or until toothpick comes out clean.
  6. Cool completely before frosting.


  1. Beat butter until smooth and fluffy.
  2. Add in vanilla, salt and caramel topping and mix thoroughly.
  3. Gradually add the powdered sugar until combined.
  4. I added a little more caramel to mine after tasting.
  5. Frost cooled cupcakes, add chopped Snickers and drizzle with extra caramel topping.