yes this is real life… i did it. this is a twix cookie/candy bar turned into a cupcake. twix has to be one of my absolute favorite chocolate candy bars. it would either be twix of reese’s. but today we are going to focus on my love for twix.
as you all know, i make birthday treats for my coworkers every month. typically whosever birthday it is picks what kind of cupcakes they want to have for birthday treats. my birthday was this month and our other august birthday said that i could pick what kind of cupcake i made. how nice!
i had been wanting to try to make a twix cupcake for a long time so this was the perfect opportunity. i love twix, it’s my birthday, i do what i want. :-) i also had some leftover vanilla bean caramel sauce from the caramel apple cheesecake bars i made recently, so it all worked out wonderfully! this twix cupcake has all of the flavors of a twix bar – it’s a chocolate cupcake with a shortbread cookie crust, topped with vanilla bean caramel swiss meringue frosting, decorated with a piece of twix and a drizzle of caramel sauce.
this cupcake is totally decadent and quite sweet but it is still soooo good. plus very slight saltiness in the crust and buttercream help balance the sweetness a little bit. still enjoy this cupcake with a big glass of milk and you are good to go.
yay! happy birthday to me
and my fellow august birthday!
these twix cupcakes start with the shortbread cookie crust. i just adapted the shortbread crust i used for the lilikoi (passion fruit) bars i made a couple months ago. first cream together the butter and sugar to the bowl of your stand mixer.
then add the flour and salt. mix until they are just combined. the mixture will be a little crumbly.
divide the crust among 30 lined cupcake cups. i ended up using just about 1 tablespoon of dough per a cupcake.
repeat until all of the crusts are formed.
then bake the shortbread cookie crusts for 8-10 minutes. i freaked out when i took the crusts out at this point because they puffed up in the oven and then deflated when i took them out. eeeeek! but then i realized it just created a nice little well for the cake batter so i crossed my fingers, carried on, and hoped for the best.
now make the chocolate cake batter. i used my all time favorite chocolate cupcake. it’s the hershey’s perfect chocolatey cake recipe and it is divine. fill each cupcake cup until it is 3/4 full.
bake the cupcakes for 22-25 minutes and then allow them to cool completely on a wire rack. oh and i ended up having some extra cake batter so i made 6 crustless cupcakes. chris was happy because he loves these chocolate cupcakes, no extras (frosting, crust, etc.) needed.
now for the vanilla bean caramel swiss meringue buttercream. i made caramel swiss meringue buttercream before for the toffee crunch cupcakes. this version has just a bit more caramel to bump up the caramel flavor. i also love the little black specks of the vanilla bean. either one would do. also, you could just buy some caramel sauce – no judgement here
start with the swiss meringue buttercream base.
then add the caramel sauce.
mix well and the vanilla bean caramel swiss meringue buttercream is ready.
pipe some buttercream on each cupcake. i used a large round tip to do this. then cut up some fun size twix bars…
and top each cupcake with a piece of twix.
but wait! they look like of plain don’t they? i think they do. what will spruce them up a little bit? i think a nice drizzle of caramel sauce will do the trick.
yup! much better!
Shortbread Cookie Crust
- 2 sticks (1 cup) butter, room temperature
- 3/4 cup sugar
- 2 cups all purpose flour
- 1/2 tsp salt
- 2 cups sugar
- 1-3/4 cups all purpose flour
- 3/4 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Vanilla Bean Caramel Swiss Meringue Buttercream
- 1/2 cup vanilla bean caramel sauce
- 4 large egg whites, at room temperature
- 1¼ cups sugar
- 3 sticks (1½ cups) unsalted butter, at room temperature
- 1/2 teaspoon kosher salt
Decoration: Fun size Twix bars cut in half & additional vanilla bean caramel sauce
- Preheat the oven to 350 degrees F. Line 30 cupcake cups with paper liners.
To make the shortbread cookie crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment.
Add the flour and salt with the mixer on low, mix until just combined.
- Spoon about a tablespoon of the cookie dough into each cupcake cup. Using a pastry tamper or your fingers, press the mixture down to form an even crust.
- Bake for 8-10 minutes or until the cookie is just starting to turn slightly golden brown. Be sure not to overbake because the cookie will continue to bake while the cake bakes.
- While the crust bakes, start to make the chocolate cupcake batter. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
- Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
- Stir in boiling water (batter will be thin).
- Pour the cake batter over the shortbread cookie crust until the cups are 2/3-3/4 full with batter.
- Bake 22 to 25 minutes.
- Cool completely.
- To make the caramel buttercream, combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.
- Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes. (The bowl should be cool to the touch.)
- Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer – don’t worry, it will come together!)
- Blend in the vanilla bean caramel sauce until smooth and completely incorporated, scraping down the sides of the bowl as needed.
- Pipe frosting on to cupcakes as desired.
- Decorate each cupcake with half a fun size Twix bar and a drizzle of caramel sauce.
Printer Friendly Recipe: Twix Cupcakes