top of page


Iced to perfection!

Chocolate lovers beware; you’re about to be seduced. Welcome to a Snickers sensation, a place where chocolate meets peanut butter, peanut butter meets caramel sauce and caramel sauce crowns itself in chopped Snickers bars and Jersey Caramels…call me crazy but I’m seduced... 

I don’t know about you, but for me peanut butter is one of the most versatile ingredients when it comes to baking. I love to put it in icings and frostings, I like to flavour cakes and cupcakes, cookies and slices…or even just melt it down as a drizzle… no matter which way you spin it – it can truly become almost anything! 

So we’ve got heavenly peanut butter…and then along comes Snickers… chocolaty, nutty and oh so perfect! So, it was really no question when deciding what to top these cake cups with, of course they had to be paired with one of the most delicious candy bars in town! 

These are delicious, but don't just take my word for it - give them a go and tell me what you think! They can be made days ahead and stored un-iced in an airtight container until your event, or if you're like me, they may last up to an hour. After one bite, I vowed to never make another chocolate cupcake again…this baby has me chocolate hooked!

Difficulty: Capable Baker

Gather The Following...

Now, Lets Begin!

To make your cupcakes, begin by preheating your oven to 180 degrees celsius. Line a 12-cup cupcake or muffin pan with your choice of cupcake liners and set aside until needed.


Place the chocolate and butter into a small microwave safe bowl and heat in 3-second-bursts until completely melted and smooth, set aside to cool slightly.


Seive the cocoa, cake flour, baking powder and baking soda into a medium sized bowl until combined. 


In a seprate bowl whisk together the eggs, both sugars and vanilla until smooth, before adding in the cooled chocolate mixture. Continue to whisk the batter until combined. Add in half of the flour mixture followed by half of the butter milk mixture repeating until all ingredients have been combined. Lightly stir until everything just comes together, although the batter will be thick so be careful not to overwork/over mix the batter.

Spoon your batter into the prepared cupcake liners, placing enough in each to fill 2/3 of each liner. 


Place cupcakes in the centre of the oven and bake for 17-19 minutes or until a skewer inserted into the centre comes out clean. Once cupcakes are cooked, remove them from the oven and place them on a wire rack to cool before icing.

To make the sweet and salty peanut butter buttercream, begin by beating the butter and peanut butter in a stand mixer for 1-2 minutes on med-high until creamy and combined. With the mixer on low, slowly add in the icing sugar, cream and vanilla paste until incorporated before increasing the speed for 1-2 minutes until whipped and fluffy!

*Piped with a Wilton 1M Open Star Tip

115g Salted Butter

60g Dark Chocolate (50%)

40g Cocoa Powder

90g Cake Flour

3/4tsp Baking Powder

½ tsp Baking Soda

2 Large Eggs, at room temperature

90g White Sugar

60g Light Brown Sugar

1tsp Vanilla Bean Paste (or extract)

125ml Buttermilk 

Peanut Butter Buttercream

80g Salted Butter, at room temperature

250g Creamy Peanut Butter

130g Icing Sugar

90ml Thickened Cream

1 tsp Vanilla Bean Paste


4 large or 12 mini Snickers Bars, chopped

¼ cup Crushed Salted Peanuts for garnish

Store bought or home made Salted Caramel Sauce for drizzling!

bottom of page