Twix Cupcakes


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Chocolate Cupcakes with Milk Chocolate Buttercream Frosting. Recipe by

Twix Cupcakes 52
4.80 from 5 ratings
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Servings: 12 Cupcakes

Twix Cupcakes

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
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  • 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 1 stick unsalted butter, softened
  • 1 ½ teaspoons vanilla extract
  • ½ cup sour cream


  • 1 cup 2 sticks salted butter, softened
  • 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


  • PRE-STEP: Preheat oven to 350F degrees. Line (1) cupcake pan with 12 cupcake liners. Set aside.
  • STEP 1: In a medium bowl, mix flour, unsweetened cocoa powder, baking powder, baking soda and salt. Set aside.
  • STEP 2: 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.
  • STEP 3: Add the butter and vanilla extract and beat on low speed for about 1 minute, or until well blended.
  • STEP 4: Beat in the dry ingredients on low speed until blended. DO NOT OVER MIX!
  • STEP 5: Add the sour cream and beat until smooth.
  • STEP 6: 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.


  • STEP 7: Using an electric or stand mixer, cream together butter, corn syrup, and vanilla extract until light and fluffy. Beat for about 3 minutes.
  • STEP 8: 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.
  • STEP 9: Frost cooled cupcakes using a piping bag or knife. Top with SPRINKLES & a Twix bar.


*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.
Serving: 1g, Calories: 1152kcal, Carbohydrates: 222g, Protein: 4g, Fat: 30g, Saturated Fat: 19g, Polyunsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 104mg, Sodium: 279mg, Fiber: 1g, Sugar: 208g
Course: Uncategorized
Author: Jennifer
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