Preheat the oven to 350 degrees F. Line a muffin tin with liners and set aside.
In a large bowl, sift together the pudding and cake mix.
In a separate bowl, combine the eggs, vegetable oil, sour cream, vanilla, and buttermilk.
If you don't have buttermilk, combine 1 cup of milk with 1 tbsp. white vinegar in a separate cup and let sit for 5 minutes and then add to mixture.
Mix wet and dry until combined (do not over-stir or beat in too much air)
Fill up the liners 3/4ths the way full.
Remove the Snicker's from the wrapper and cut into four equal parts. Press one piece into each cupcake.
Bake the cupcakes for 17-20 minutes or until a toothpick inserted in the center comes out clean.
Remove and let cool.
Once the cupcakes are cooled, spread chocolate frosting over them.
Fill up a plastic bag with vanilla frosting, cut off the tip of the bag, and pipe laces over the chocolate frosting.