Gabe’s Snicker Cupcakes

People have been asking for the recipe for these cupcakes so here it is, along with a few of my thoughts about ingredients and the backstory of how this is quickly becoming another one of my favorite things to make (because it is obviously one of the favorite things people like to eat that I make.) Here are also some pictures of the first time we made these, which was for the Samaritan's Purse Christmas Catalog photoshoot. We sent all the goodies back to Boone with the photographer.

This is my adaptation of a recipe I found on the internet:


For the Cupcakes

  • 1 Betty Crocker Triple Chocolate Fudge cake mix (super important to use this kind)
  • 3/4 cup sour cream
  • 3/4 cup oil
  • 3 Large eggs
  • 1 3.4 oz box of chocolate INSTANT pudding
  • 1 tsp Vanilla extract

For the Frosting

  • 1 stick of real butter
  • 1/4 cup caramel sauce
  • 2 cups sifted confectionery sugar


For the Cupcakes

Preheat oven to 350 degrees
Line cupcake tins with cupcake papers (if serving to people in Congo, be prepared to tell them the paper is not edible, true story)
mix together cake mix, pudding, sour cream, vegetable oil, eggs and vanilla. This will seem THICK...don't worry, it's how it is supposed to look! scoop into your cupcake tins.

Bake for 20 minutes, or if using a clay oven in the Congo, check every 5 minutes because of the high heat.

Let cool completely. (also very important or your frosting will melt)

For the Frosting

Make frosting: (Because I pipe it on, I triple or even quadruple this recipe)
Beat together until nice and fluffy.
Pipe frosting onto cooled cupcakes.
Top cupcakes with a drizzle of caramel sauce, candy, chocolate chips and peanuts. I only used the mini chocolate chips and peanuts last time I made this and it was awesome.