• 100 grams (3.5 ounces) flour
  • 80 grams (2.8 ounces) brown sugar
  • 60 grams (2.1 ounces) egg
  • 30 grams (1 ounce) butter
  • 30 grams (1 ounce) vegetable oil
  • 50 grams (1.7 ounces / 0.2 cup) milk
  • 4.5 grams (0.16 ounces / 1 teaspoon) baking powder
  • 1 teaspoon vanilla paste
  • pinch salt

The Filling

  • "Snickers" ganache (find the recipe on the blog)


  • 500 grams (17.6 ounces) cream cheese
  • 90 grams (3.2 ounces) caramel
  • 50 grams (1.7 ounces) Snickers ganache
  • 55 grams (1.94 ounces) peanut butter (with chopped peanuts)


  • Stand Mixer or Hand Mixer

    A must-have for fluffy, well-whipped batter. Remember to scrape the bowl’s sides!

  • Baking Cups/Cupcake Liners

    Prevent your muffins from sticking and make cleanup a breeze. Go for festive designs to add fun!

  • Cupcake Pan

    Ensures your muffins hold their shape. Use a nonstick one for best results.

  • Wire Cooling Rack

    Allows your muffins to cool evenly. An essential step for perfect texture.

  • Piping Bag with Star Tip

    For that professional-looking frosting swirl. Practice on parchment paper first!


Step 1

1. **Whip the butter**, brown sugar, and a pinch of salt until the mixture is fluffy. Make sure the butter is at room temperature to ensure it whips up nicely.

Step 2

2. **Add the eggs** and vanilla paste, and whip well again until fully combined. Add the eggs one at a time for better incorporation.

Step 3

3. **Pour in the vegetable oil** and whip thoroughly once more. This will add moisture to your batter.

Step 4

4. **Mix the flour** with the baking powder. Warm the milk slightly. Sifting the flour can help to avoid lumps.

Step 5

5. **Combine wet and dry ingredients:** Add half of the milk to the butter-egg mixture and mix well with a spatula. Then add half of the flour mixture. Repeat the process with the remaining milk and flour, mixing thoroughly each time. This step ensures a smooth batter without overmixing.

Step 6

6. **Pour the batter** into cupcake molds and bake the muffins in an oven preheated to 320°F (160°C) for 22-25 minutes. Use a toothpick to check if the muffins are done; it should come out clean.

Step 7

7. **Cool the finished cupcakes** on a wire rack. Cooling them on a rack prevents them from getting soggy bottoms.

Step 8

8. **Cut out the middle** of the cooled cupcakes for the filling and pour the Snickers ganache inside. Be gentle to avoid breaking the muffins.

Step 9

9. **Whip all frosting ingredients** (cream cheese, caramel, Snickers ganache, and peanut butter) until homogeneous. Ensure the cream cheese is at room temperature to prevent lumps.

Step 10

10. **Pipe beautiful caps** on the cupcakes using the frosting. Use a piping bag with a star tip for an elegant look.

Step 11

11. **Optional:** When serving, the cupcakes can be decorated with additional caramel. Drizzle it lightly for a professional finish.


Serve these muffins at your next gathering and watch them disappear! 🧁 Arrange them on a decorative platter with a drizzle of extra caramel for added flair. These muffins also pair perfectly with a warm cup of coffee or a glass of cold milk. ☕

Or, set up a DIY frosting bar at your party! Provide a variety of toppings like chopped nuts, mini chocolate chips, and extra ganache so guests can customize their own muffin creations. 🎉

For a fun twist, consider serving these muffins as dessert in a brunch spread. Alongside fresh fruits and a light salad, they’ll add a touch of indulgence to your morning feast. 🍓🥗


Want to make this recipe gluten-free? Use a gluten-free flour blend instead of regular flour. Make sure to check all other ingredients for hidden gluten to keep it safe for gluten-sensitive guests.

For a vegan version, swap out the butter for a vegan butter substitute, use a flax egg (1 tbsp flaxseed meal mixed with 2.5 tbsp water) instead of a regular egg, and choose a plant-based milk like almond or soy milk. Substitute vegan cream cheese for the frosting, and you’re all set! 🌱


  • How do I ensure my muffins come out moist and fluffy?

    Whip the batter thoroughly to incorporate enough air, and don’t overmix after adding the flour to prevent a dense texture.

  • Can I use a hand whisk instead of a mixer?

    Yes, but it will take more effort and time to achieve the same level of fluffiness. A mixer is recommended for the best results.

  • Why did my muffins stick to the liners?

    This can happen if the muffins are too warm when you try to remove them. Let them cool completely on a wire rack first.

  • Can I make the frosting ahead of time?

    Absolutely! Store it in an airtight container in the fridge for up to three days. Let it come to room temperature before using.

  • How can I add more flavor to the muffin batter?

    Try mixing in some chopped nuts, chocolate chips, or a teaspoon of cinnamon for extra taste complexity.

  • What’s the best way to store leftover muffins?

    Keep them in an airtight container at room temperature for up to three days. For longer storage, freeze them without frosting and add it after thawing.

Nutrition facts

Triple peanut cupcakes
Recipe Yield:12 cupcakes
Calories:Per Serving
Calories (Min - Max):300 - 350
Total Fat:20g
Saturated Fat:10g
Total Carbohydrate:30g
Total Sugars:25g