These Twix Cupcakes are out of this world amazing! A soft, rich chocolate cupcake filled with bits of Twix and topped with caramel frosting and sauce!
I’ve been sitting on these Twix cupcakes for a while. I don’t know what it is about Twix’s right now, but I am OBSESSED.
OBSESSED, I tell you. As in, I rang Mr AN to go to the shops specifically because I couldn’t find any in the house and I needed one. No, I’m not pregnant. It’s just my inner fat girl trying to get out.
Also, can we talk about mini food for a sec? Somehow in my head, I can’t bring myself to eat an entire Twix, but I can eat a handful of Twix bites because in my head it’s like “oh these are only small, I’m not really eating a whole Twix” when in reality, I probably am because I just can’t stop myself.
In fact, writing this right now? I’m now craving one again.
I go through phases with chocolate, sometimes it’s Maltesers’, sometimes Revels. It used to be Cadbury stuff all the time, but no matter how many times they say they haven’t changed it, it’s different. It’s missing that texture it used to have when it melts on your tongue. And it doesn’t melt as easily.
So annoying, but I remember it being so much better and it just isn’t the same.
Anyway, cupcakes. Completely over the top, fat pants at the ready Twix Cupcakes.
These are rich, soft and heavenly; topped with a light, sweet caramel frosting and finished off with more caramel sauce and some more Twix’s. I also pressed bits of Twix into the top of each cupcake too. Because #moreismore.
Don’t you just want one of these right now? I may or may not have hoovered up all those little Twix crumbs I used for props. Baker’s perks and all.
If you’re on the hunt for a decadent, yet quick to make cupcake recipe, then these Twix Cupcakes are just the ticket; hope you enjoy them as much as we did!
- For the cupcakes:
- 3/4 stick (85g) unsalted butter, at room temperature
- 1 cup (200g) caster/white sugar
- 1/4 cup (50ml) vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (140g) plain flour
- 1/2 cup (50g) cocoa powder
- 2 tsp baking powder
- Pinch of salt
- 1/2 cup (120ml) milk
- 8 Twix fingers, chopped into small 1/2 inch chunks
- For the frosting/decoration:
- 2 sticks (226g) unsalted butter, at room temperature
- 1/3 cup (105g) caramel sauce, I used Da Vinci's available from Amazon
- Pinch of salt
- 1 tsp vanilla extract
- 2 1/2 cups (300g) icing/powdered sugar
- 1/2 tbsp milk
- 12 Twix Bites or 4 Twix fingers cut into 3
- Extra caramel sauce for garnish, optional
- 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.
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