Vegan "Snicker" Cupcakes!

vegan snicker cupcakes

Snicker Cupcakes

 Prep Time 10 minutes

 Cook Time 25 minutes

 Servings 6


  • Muffin/Cupcake Tin


  • 1 Cup Plant based milk
  • 1 tbsp Apple cider Vinegar
  • 1 ⅓ Cup Self-raising flour 
  • 3 tbsp coco powder
  • ¾ Cup sugar
  • 1 tsp baking powder
  • 1 tsp Bicarbonate of soda 
  • 60 g Fine & Raw's Sweet Hazelnut Butter

Chocolate Buttercream 


  1. Preheat your oven to 180°c / 356°f and line your cupcake/muffin tin with cupcake cases.
  2. Combine the milk and vinegar together to make the 'buttermilk' and set aside for 5 mins.
  3. Whisk together all the dry ingredients until fully combined in a separate bowl.
  4. Then pour in the wet ingredients. And whisk until combined.
  5. Finally add the chocolate spread to the batter and scoop the batter evenly into the cupcake cases. 
  6. Bake for 25 mins until springy to the touch and a skewer comes out clean when inserted into the centre.
  7. As the cupcakes cool make the buttercream by creaming together your plant-based butter for 5 mins until pale. 
  8. Then mix in the icing sugar, then the chocolate spread and beat for a further 5 mins until fluffy.
  9. Transfer the buttercream into a piping bag with a 2D Tip and set aside.
  10. Using an apple corer or piping nozzle, create a small hole in the centre of the cupcake and fill with caramel.
  11. Once filled, pipe a buttercream swirl on top. Finish with a drizzle of caramel and crushed peanuts and enjoy!