Twix Cupcakes

Preheat the oven to 180C/350F and line a 12 hole cupcake tray. Place the butter and sugar into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on medium-high speed.

Add the oil, eggs and vanilla extract and beat until well combined and smooth, scraping down the sides as necessary.

Add in the flour, cocoa powder, baking powder and salt into the mixture and mix on low until it begins to come together, then add the milk and continue to mix until the mixture is smooth and well combined.

Divide the batter between your cupcake liners, filling them 3/4 full; I use a 2tbsp cookie scoop to ensure even cupcakes.

Press 2-3 chunks of Twix into the top of each cupcake and then place into the oven for 18-22 minutes, until risen and an inserted skewer into the middle comes out clean.

Transfer to a wire rack to cool as soon as possible, I find this stops the liners peeling away from the cupcakes. Leave to cool completely before frosting.

Once cool, place the butter and caramel sauce into a large bowl or the bowl of your stand mixer and beat until smooth and fluffy. Add in the salt, vanilla and a third of the icing sugar and beat on low until the mixture starts to come together.

Beat on a higher speed briefly until all the sugar is combined, then repeat another two times with the remaining icing sugar until you have a thick, but pipeable frosting. You may not need the 1/2tbsp milk, but if the frosting is a little thick then add this in and beat until well combined.

Fit a piping bag with a large plain or open star nozzle and then fill the bag halfway. Pipe a swirl of frosting onto each cupcake and then place either a Twix bite or a piece of Twix you've cut into one side of the frosting. Drizzle extra caramel sauce over the top and serve.

Twix Cupcakes will keep in an airtight container, in the fridge for 5 days, or at room temperature for 3 days.