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Snickers Cheesecake Cupcakes

Deliciousness happens when you combine a chocolate bar, cupcake and caramel cheesecake.


Servings: 12


  • 50 grams cocoa powder
  • 175 grams all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon bicarbonate of soda
  • 225 grams caster sugar
  • 175 grams unsalted butter, softened
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 175 milliliters milk
  • 300 grams chopped snickers bars
  • Chocolate sauce to drizzle
  • Chopped peanuts to sprinkle
  • Cheesecake filling
  • 250 grams Philadelphia cream cheese
  • 1 egg
  • 150 grams powdered sugar
  • 3 tablespoons salted caramel sauce
  • 1 teaspoon vanilla extract
  • Frosting
  • 1 batch of fluffy cream cheese frosting
  • 2 tablespoons salted caramel sauce (chilled)

Let's get Cooking...

  1. To make cheesecake filling at add all ingredients to a large bowl and mix using a hand mixer until smooth. Cover with plastic and chill.
  2. Preheat a fan-forced oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
  3. In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well m!(alternatively you may do this by sifting the ingredients together). Add the softened butter there is no butter visible and it's well incorporated into the dry.
  4. Next, add milk and eggs in a jug and whisk until well combined.
  5. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add chopped and mix for another 20 seconds.
  6. Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Make a little well in the centre using the back of a teaspoon and add a tablespoon of the cheesecake mixture on top.
  7. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  8. Combine cream cheese frosting and salted caramel together. It's best to use semi chilled frosting for this to avoid softening the cream cheese frosting too much.
  9. Fit the end of a piping bag with a Wilton 6b tip and frost in a swirl. Drizzle with chocolate sauce and sprinkled chopped peanuts on top!