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Twix Cupcakes Recipe

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Delight in these indulgent Twix Cupcakes, featuring a rich chocolate cake base filled with chunks of Twix candy bars and topped with a luscious caramel buttercream frosting. Perfect for chocolate and caramel lovers, these cupcakes combine the classic flavors of Twix in a moist, fluffy treat that’s decorated with more Twix pieces and sprinkles for a fun finish.

Ingredients

Cake Batter

  • 150 g unsalted butter (or baking spread)
  • 150 g light brown soft sugar
  • 3 medium eggs
  • 125 g self-raising flour
  • 25 g cocoa powder
  • 2 Twix bars (4 fingers, chopped into thirds)

Caramel Buttercream Frosting

  • 125 g unsalted butter (room temperature)
  • 300 g icing sugar
  • 75 g caramel sauce

Decoration

  • Caramel sauce (for drizzling)
  • 6 Twix bars (12 fingers, chopped in half)
  • Sprinkles

Instructions

  1. Preheat and prepare pans: Heat your oven to 180ºC (160ºC fan) and line a 12-cup muffin tin with cupcake cases to get ready for baking.
  2. Make the cake batter: Beat the unsalted butter with the light brown sugar until the mixture is light and fluffy, ensuring a smooth base for the cupcakes.
  3. Add wet and dry ingredients: Incorporate the eggs, self-raising flour, and cocoa powder into the butter-sugar mixture, mixing well to combine into a consistent batter.
  4. Assemble cupcakes with Twix: Spoon a smaller amount of batter into each cupcake case, covering the bottom (about half the usual amount). Place a piece of Twix candy on top, then cover it with the remaining batter, making sure the Twix is fully enclosed.
  5. Bake the cupcakes: Place the cupcake tray in the oven and bake for 20-22 minutes, or until the cupcakes are cooked through and springy to the touch. Remove and allow to cool.
  6. Prepare the buttercream: Beat the room temperature butter with an electric mixer for a couple of minutes to loosen it, creating a soft base for the frosting.
  7. Add icing sugar and whip: Gradually add the icing sugar on a slow speed until combined. Then, increase the speed and beat for 3-4 minutes until the mixture is fluffy and smooth.
  8. Incorporate caramel: Mix the caramel sauce into the buttercream and continue beating for an additional 5 minutes until the frosting is light and whipped.
  9. Decorate the cupcakes: Pipe the caramel buttercream on each cupcake using a piping bag fitted with a 2D Closed Star Tip or your preferred nozzle for decorative effect.
  10. Add final touches: Garnish each cupcake with a half piece of Twix bar, drizzle with caramel sauce, and sprinkle with colorful sprinkles for a festive look. Enjoy your decadent Twix Cupcakes!

Notes

  • You can substitute unsalted butter with baking spread if preferred.
  • Ensure the butter for the buttercream is at room temperature for easy whipping.
  • Use a toothpick inserted in the center to check if cupcakes are done; it should come out clean.
  • For an extra caramel punch, drizzle additional caramel sauce over the frosting before serving.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

Find it online: https://marthatasty.com/twix-cupcakes-recipe/