Introduction

These High-Protein Snickers Cupcakes combine rich chocolate, creamy peanut butter, and a luscious caramel center for a treat that’s both indulgent and satisfying. Perfect for those who want a delicious dessert with an added protein boost.

High-Protein Snickers Cupcakes Recipe - Recipe Image

Ingredients

2 large eggs
3/4 cup vegetable oil
1/2 cup (100 g) granulated sugar
2 tsp pure vanilla extract
1 cup (120 g) all-purpose flour
1/2 cup (46 g) oat flour
1/3 cup chocolate protein powder
1 1/2 tsp baking powder
1/2 cup plain whole milk yogurt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup creamy peanut butter
2 cups (226 g) confectioners’ sugar
1/2 tsp kosher salt
1 cup maple syrup
3 tbsp unsalted butter
2 tbsp heavy cream
3 tbsp vanilla protein powder
Crushed roasted unsalted peanuts, for topping

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
Step 2: In a large bowl, whisk together eggs, vegetable oil, granulated sugar, and vanilla extract until smooth.
Step 3: In a separate medium bowl, whisk together all-purpose flour, oat flour, chocolate protein powder, and baking powder.
Step 4: Gradually add the dry ingredients to the egg mixture, mixing until only a few dry streaks remain. Stir in the yogurt until the batter is smooth and combined.
Step 5: Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Bake for 15 to 20 minutes or until a tester inserted in the center comes out clean. Remove from the oven and let cool completely.
Step 6: For the buttercream, beat softened butter and peanut butter together in a medium bowl using a handheld mixer on medium-high speed until creamy.
Step 7: Gradually add confectioners’ sugar, half a cup at a time, beating well after each addition. Add kosher salt and continue beating until light and fluffy.
Step 8: For the caramel, combine maple syrup and butter in a small saucepan over medium heat. Bring to a gentle boil, stirring occasionally, and cook for 2 to 3 minutes until slightly reduced.
Step 9: Reduce heat to low, stir in heavy cream, then remove from heat. Whisk in vanilla protein powder until smooth and let cool slightly.
Step 10: Using an apple corer or small spoon, carve out a small section from the center of each cooled cupcake. Spoon or pipe a small amount of caramel into each cavity.
Step 11: Pipe or spread the peanut butter buttercream over each cupcake, covering the filled center completely.
Step 12: Sprinkle crushed roasted peanuts on top and drizzle with additional caramel before serving.

Tips & Variations

Use a mixture of different protein powders to customize flavor and texture.
For a dairy-free version, substitute yogurt with coconut yogurt and use a plant-based butter alternative.
Allow the cupcakes to cool completely before coring to prevent crumbling.
Make the buttercream and caramel ahead of time and store in the refrigerator to save prep time.

Storage

Store assembled cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best flavor and texture. Buttercream and caramel can each be made up to 1 week in advance and stored refrigerated in separate airtight containers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of protein powder?

Yes, you can substitute the chocolate and vanilla protein powders with your preferred flavors, but keep in mind this may alter the taste and sweetness slightly.

How do I prevent the cupcakes from drying out?

Be careful not to overbake the cupcakes. Checking with a toothpick a few minutes before the recommended baking time helps ensure they stay moist and tender.