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Snickerdoodle Cupcakes

Prep Time:

15 Minutes

Cook Time:

20 Minutes


12 Cupcakes



About the Recipe

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Chocolate Cupcakes

  • 3/4 cup all-purpose flour

  • 1/2 cup unsweetened cocoa powder

  • 3/4 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup White Granulated Sugar

  • 1/2 cup packed Light Brown Sugar

  • 2 large eggs, room temperature

  • 1/3 cup vegetable oil

  • 2 teaspoons pure vanilla extract

  • 1/2 cup buttermilk, room temperature

Peanut Butter Frosting

  • 1 cup unsalted butter, room temperature

  • 1 cup creamy peanut butter

  • 3 cups Confectionars Powdered Sugar

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon salt

  • 2-3 tablespoons milk


  • Caramel sundae sauce

  • 6 fun-size Snickers candy bars, chopped into halves


Step 1

Preheat oven to 350ºF. Prepare a cupcake tin with liners and light coat of nonstick cooking spray.

Step 2

Whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Step 3

Whisk together granulated sugar, brown sugar, and eggs. 

Step 4

Mix in oil, vanilla, and buttermilk. Gently fold in dry ingredients until batter forms.

Step 5

Fill cupcake liners halfway with the batter. Bake for 20 minutes or until a toothpick inserted comes out clean.

Step 6

Let cool completely before frosting

Step 7

To make peanut buttercream frosting, use an electric mixer to whisk together butter and peanut butter until smooth. Add 1 cup of powdered sugar, vanilla, and a tablespoon of milk. 

Step 8

Whisk at high speed until smooth. Alternate powdered sugar and milk, whisking at high speed and scraping down sides of bowl as needed.

Step 9

If needed, continue adding milk one tablespoon at a time until desired consistency is reached.

Step 10

Drizzle with caramel sauce. Top with candy bars and chopped nuts.

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