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Twix Cupcakes

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STEP-BY-STEP GUIDE ON HOW TO MAKE THESE TWIX CUPCAKES:

Chocolate Cupcakes with Milk Chocolate Buttercream Frosting. Recipe by deliciouslysprinkled.com

Twix Cupcakes 52
4.84 from 6 ratings
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Servings: 12 Cupcakes

Twix Cupcakes

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Homemade cupcakes are easy and delicious, and you can dress them up with your favorite candy bar!
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Ingredients

CHOCOLATE CUPCAKES:

  • ¾ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened, 1 stick
  • 1 ½ teaspoons vanilla extract
  • ½ cup sour cream

CARAMEL BUTTERCREAM FROSTING:

  • 1 cup salted butter, softened, 2 sticks
  • 2 Tablespoons light corn syrup
  • 2 teaspoons vanilla extract
  • 4-5 cups powdered sugar
  • ¼ cup heavy whipping cream
  • ¼ cup caramel sauce
  • 12 mini Twix Candy bars, cut in half
  • chocolate sprinkles

Instructions
 

  • Preheat oven to 350F degrees. Line (1) cupcake pan with 12 cupcake liners. Set aside.
  • In a medium bowl, mix flour, unsweetened cocoa powder, baking powder, baking soda and salt. Set aside.
  • In a large bowl, using an electric or stand mixer on medium speed, beat eggs and sugar for about 2 minutes, or until light and creamy.
  • Add the butter and vanilla extract and beat on low speed for about 1 minute, or until well blended.
  • Beat in the dry ingredients on low speed until blended. DO NOT OVER MIX!
  • Add the sour cream and beat until smooth.
  • Fill each cupcake liner about 3/4 the way full with cupcake batter. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Allow cupcakes to cool before frosting.

MAKE CARAMEL BUTTERCREAM FROSTING:

  • Using an electric or stand mixer, cream together butter, corn syrup, and vanilla extract until light and fluffy. Beat for about 3 minutes.
  • Slowly, add powdered sugar and heavy whipping cream. Mix until frosting becomes light and fluffy, adding milk until the mixture reaches desired consistency. Add caramel sauce and mix until combined.
  • Frost cooled cupcakes using a piping bag or knife. Top with
    S
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    K
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    & a Twix bar.

Notes

  • For the frosting, heavy cream or half-and-half will give your frosting the creamiest texture. You may use milk instead, but the frosting won't be as creamy.
Calories: 650kcal, Carbohydrates: 86g, Protein: 4g, Fat: 34g, Saturated Fat: 22g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 101mg, Sodium: 354mg, Potassium: 147mg, Fiber: 2g, Sugar: 73g, Vitamin A: 902IU, Vitamin C: 0.3mg, Calcium: 68mg, Iron: 1mg
Cuisine: American
Course: Cakes + Cupcakes
Author: Jennifer
Tried this recipe?Mention @deliciouslysprinkled on Instagram or tag #deliciouslysprinkled.