Twix Cupcakes!

Delicious Twix cupcakes with chocolate sponge, hidden Twix pieces, caramel buttercream frosting, and even more Twix!

So this is the first Twix related recipe on my blog… shock and horror. A Twix bar is a bit of a random one for me because I do like them, and I would happily eat them, but they do fade into the background a bit sometimes as a bit of a mediocre chocolate bar.

They’re a delicious biscuit & caramel bar covered in a thin layer of chocolate if you didn’t know, DELICIOUS. There is a joking debate about left Twix or right Twix and which is better, but obviously… they are the same thing. 

Cupcake sponge

The sponges for these cupcakes are so simple. It’s a mixture of butter, sugar, flour, eggs and cocoa powder. When it comes to cupcake sponges you have a few options:

• Butter – I use either a block unsalted butter or a baking spread – baking spread tends to have a softer sponge texture
• Sugar – I use light brown soft sugar for these sponges as I think it suits the caramel flavour, but you can use caster sugar or golden caster sugar as well
• Flour – self raising flour is the best as it creates the rise for the mixture 
• Cocoa – I use a strong cocoa powder as I love a rich chocolate taste, I tend to avoid using hot chocolate powder as it just doesn’t work the same 
• Eggs – I always use medium eggs these days 

Filling

When I made my rolo cupcakes I loved the recipe so much, so this is quite similar. I decided to put some chopped Twix in the middle of the cupcake to give an extra bit of yum. I usually use a cupcake/icecream/cookie scoop to add my batter to the baking cups, but when I do it like this I use two spoons.

I add half of what I would normally put into the cup on the bottom, add the twix piece on top, and then add the rest of the batter on top of that. Like my creme egg cupcakes with the mini creme eggs in the middle, you want to make sure the Twix bite or piece of Twix is covered in batter before baking.

Frosting

When it comes to the frosting, again it’s quite simple. For the butter it’s so important to use block unsalted butter and not a baking spread – as otherwise it may turn into buttercream soup. 

I use room temp block butter and beat that like crazy. You can then add in the icing sugar and caramel sauce and beat to a fluffy delicious buttercream texture. I use my stand mixer so I shove it all in at the same time but you can add it in slower if you prefer. 

I use shop bought caramel sauce, but you can easily make your own using my homemade caramel sauce recipe if you would prefer to go the whole way. 

Decoration

The decoration of a cupcake like this is often so simple. I tend to choose the same piping tip all of the time as I just can’t resist it… my 2d closed star piping tip is the best choice for me, but you can use any you fancy. 

I add a little drizzle of caramel sauce to my cupcakes for an extra little something, and of course some chocolate themed sprinkles to boot. I used one little bar of Twix per cupcake, cut in half – because the more Twix the better, am I right?!

Tips & Tricks 

• For the Buttercream/Drizzle you can either use carnations caramel, a caramel sauce dulce de leche etc – a thick caramel sauce is all you need!
• These cupcakes will last in an airtight container/cupcake box for 3 days at room temperature
• These cupcakes can freeze for 3+ months
• I buy my Cupcakes Cases from Iced Jems – here!
• The original recipe was: 175g unsalted butter, 175g light brown sugar, 3 large eggs, 135g self raising flour, 40g cocoa powder, 1x bag Twix Bites 125g unsalted butter, 300g icing sugar, 75g caramel. Twix spread, caramel, Twix bars.

Twix Cupcakes!

Delicious Twix cupcakes with chocolate sponge, hidden Twix pieces, caramel buttercream frosting, and even more Twix!

Print Pin Rate

Category: Cupcakes

Type: Chocolate

Keyword: Twix

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Cooling & Decorating: 2 hours hours

Total Time: 2 hours hours 35 minutes minutes

Servings: 12 Cupcakes

Author: Jane's Patisserie

Ingredients

Cupcakes

• 150 g unsalted butter (or baking spread)
• 150 g light brown soft sugar
• 3 medium eggs
• 125 g self raising flour
• 25 g cocoa powder
• 2 twix bars (4 fingers, chopped into thirds)

Caramel Buttercream

• 125 g unsalted butter (room temp)
• 300 g icing sugar
• 75 g caramel sauce

Decorations

• caramel sauce
• 6 twix bars (12 fingers, chopped in half)
• sprinkles

Grams - Ounces

Instructions

• Heat your oven to 180ºc/160ºcfan and prep 12 cupcake cases
• Beat the butter with the light brown sugar until light and fluffy
• Add the eggs, self-raising flour and cocoa powder and mix to combine
• Spoon a smaller spoonful of the mix into the cupcake cases to cover the bottom (Half of what you would put it normally) and then add a piece of Twix on top. Add the other half of the cupcake batter and make sure the Twix piece is covered. 
• Bake in the oven for 20-22 minutes until they’re baked through and they are springy to touch
• Beat the butter with an electric mixer for a couple of minutes to loosen it
• Gradually add the icing sugar on a slow speed until it is combined then speed the mixer up and beat for 3-4 minutes until fluffy and smooth.
• Add the caramel to the buttercream and continue mixing, keep on beating for 5 minutes until whipped!
  
• Pipe on the buttercream – I used a 2D Closed Star Piping Tip to decorate my cakes but you can do whatever you like!
  
• Add on a Twix Bar chopped in half, some sprinkles and enjoy!

Notes

• For the Buttercream/Drizzle you can either use carnations caramel, a caramel sauce dulce de leche etc – a thick caramel sauce is all you need!
• These cupcakes will last in an airtight container/cupcake box for 3 days at room temperature
• These cupcakes can freeze for 3+ months
• I buy my Cupcakes Cases from Iced Jems – here!
• The original recipe was: 175g unsalted butter, 175g light brown sugar, 3 large eggs, 135g self raising flour, 40g cocoa powder, 1x bag Twix Bites 125g unsalted butter, 300g icing sugar, 75g caramel. Twix spread, caramel, Twix bars.

ENJOY!

Find my other Cupcake Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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