Snickers Explosion Cupcakes

snickers cupcake recipe

Snickers Cupcakes

In just a couple weeks your house is going to be exploding with candy. It’s one of the greatest things about Halloween. But it doesn’t take long for the candy to become overwhelming, and you might not know what to do with them. This is a great way to use some of those candy bits up, or really to just make them any time of the year. They’re super sweet and great for any party! Because really – who doesn’t love snickers?

I did use Snickers bites for this recipe, mostly because the chocolate to nougat ratio is a bit better, plus you only need a couple of hands full to put in the cupcakes and top them.

Snicker's Cupcakes


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon Vanilla Extract
  • 1 cup White Rice Flour*
  • 1/2 cup Tapioca Starch*
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/4 tsp Salt
  • 1/2 cup water
  • 1/2 cup milk
  • 1/4 cup chopped Snickers

* You can also use 1 1/2 cups of all purpose flour if you don’t have to make this gluten free!


  1. Preheat your oven to 375 degrees.
  2. In a small bowl, cream butter and sugar until light and fluffy.
  3. Beat in egg and vanilla.
  4. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture.
  5. Add milk, dry mixture and water until well combined. End on a wet ingredient.  Fold in your snicker pieces.
  6. Fill paper-lined muffin cups two-thirds full. Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean.
  7. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.

Frosting and toppings: 

  • 1 stick Butter softened
  • 2 cups Powdered Sugar
  • 1/2 tsp Vanilla
  • 2 Tbsp Milk
  • 1/4 cup chopped Snickers


  1. Combine the butter, sugar, vanilla and milk in your mixer and beat until combined.
  2. Pipe your frosting on your cupcakes, top with your chopped candy!

This recipe will work with any chocolate candy type – make it your own and enjoy!



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