Description
Decadent Twix Stuffed Cupcakes featuring a moist chocolate cupcake filled with gooey Twix bars, topped with a rich chocolate buttercream frosting, drizzled with caramel sauce, and sprinkled with crunchy shortbread cookie crumbles. A perfect treat for chocolate and caramel lovers looking for a delightful twist on classic cupcakes.
Ingredients
Cupcake Batter
- 1 2/3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, melted
- 1 cup granulated sugar
- 2 egg whites
- 1/2 cup milk
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 3 Twix bars, each cut into quarters
Chocolate Buttercream Frosting
- 1 cup butter, room temperature
- 3 1/2 cups powdered sugar
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 3 tablespoons milk
Toppings
- Caramel sauce, for drizzling
- Shortbread cookies, crumbled
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup cupcake pan with paper liners and set aside to prepare for baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to ensure even distribution and aeration.
- Mix Wet Ingredients: In a large bowl, whisk melted butter and granulated sugar together until combined. Then add egg whites, milk, sour cream, and vanilla extract, mixing thoroughly until smooth.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until the batter is smooth and free of lumps, being careful not to overmix.
- Fill Cupcake Liners and Add Twix: Spoon batter into each cupcake liner filling about one quarter full. Gently nestle a quartered piece of Twix candy into each liner, making sure not to push it all the way to the bottom. Cover the candy with remaining batter, filling each liner about two-thirds full.
- Bake: Bake cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack before frosting.
- Prepare Frosting: While cupcakes bake, beat softened butter in a mixer at medium speed for about 3 minutes until smooth and creamy. With the mixer running, gradually add powdered sugar, cocoa powder, salt, vanilla extract, and milk. Increase speed to high and beat for an additional 3 minutes to achieve a fluffy texture. Adjust consistency with more powdered sugar or milk as needed.
- Frost and Decorate: Pipe or spread the chocolate buttercream frosting on cooled cupcakes. Drizzle generously with caramel sauce and top with crumbled shortbread cookies for added crunch and flavor.
Notes
- Do not press the Twix candy to the bottom of the cupcake liners to prevent them from sinking completely, ensuring a gooey center.
- Use room temperature butter for the frosting to achieve a smooth and creamy consistency.
- Allow cupcakes to cool completely before frosting to prevent the frosting from melting.
- Adjust frosting consistency by adding more powdered sugar to thicken or more milk to thin as needed.
- Shortbread cookie crumbles add a delightful texture contrast, but you can substitute with crushed graham crackers if desired.
