These Twix Stuffed Cupcakes feature creamy milk chocolate frosting, caramel drizzle, shortbread cookie crumble and even a piece of Twix candy inside!

My birthday is coming up this weekend! Yep, that’s right, make way for the birthday queen! Getting pumped for parties, presents and stretching out the festivities for the rest of the month.

Just kidding, I’ll be keeping it shockingly mellow. Working to be exact. I’m kind of excited though because I’ll be overseeing a group of kids in the kitchen competing in a cake bakeoff! I figure if you have to work on your birthday, baking cakes and cupcakes with kiddos is just about the best kind of work to do. Plus I’m sure there will be a celebratory cocktail or two afterwards. Wink wink.

So I figured whipping up a batch of Twix Stuffed Cupcakes would help me prep for the job and get into baking mode. There’s no rule against baking your own birthday cupcakes, is there?

If there is, there shouldn’t be, especially when you decide that you want to make cupcakes with a delicious surprise inside- like a little present! A birthday present, if you will…

If there’s one thing that always makes me do a little happy food dance, it’s a filled cupcake. First of all, it’s already a cupcake, so you pretty much can’t go wrong right from the start. But on top of that, you bite into it and it’s filled with something unexpectedly fruity/creamy/crunchy/amazing. I mean….

In this case the deliciousness that awaits inside a moist, fluffy vanilla cupcake is my favorite candy bar ever in the world- Twix (tied with Kit Kat– did you know that in Japan they sell all kinds of crazy Kit Kat flavors like matcha green tea and cheesecake and purple sweet potato?? I digress. )

In fact, this entire Twix Stuffed Cupcake is inspired by the candy bar, with a creamy milk chocolate buttercream frosting, gooey caramel drizzle and shortbread cookie crumbles sprinkled on top. Happy birthday to me indeed!

5 from 1 vote

Print

Twix Stuffed Cupcakes

These Twix Stuffed Cupcakes feature creamy milk chocolate frosting, caramel drizzle, shortbread cookie crumble and even a piece of Twix candy inside!

Course Dessert

Cuisine American

Keyword chocolate bar desserts, dessert with twix bars, twix cupcakes

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 12

Calories 499 kcal

Author Denisse

Ingredients

For the cupcakes:

• 1 2/3 cups flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter melted
• 1 cup sugar
• 2 egg whites
• 1/2 cup milk
• 1/2 cup sour cream
• 2 teaspoon vanilla extract
• 3 Twix bars each cut into quarters

For the 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
• Shortbread cookies crumbled

Instructions

1. Preheat oven to 350°. Line a cupcake pan with 12 paper liners. Set aside.
2. In a medium sized bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
3. In a large bowl, whisk the melted butter with the sugar until combined. Add egg whites, milk, sour cream and vanilla extract and mix until combined.
4. Slowly add dry ingredients to wet ingredients, mixing until batter is smooth and free of lumps.
5. Fill each liner about ¼ of the way full with batter and gently nestle a Twix piece into each liner (do not press the candy all the way to the bottom). Divide remaining batter among cupcake liners to cover the candy pieces and fill about 2/3 full.
6. Bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before frosting.

7. While the cupcakes are baking, make the frosting. Beat softened butter on medium speed with an electric or stand mixer for about 3 minutes or until smooth and creamy. Add powdered sugar, cocoa powder, salt, vanilla extract, and milk with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more milk if mixture is too thick.

8. Pipe frosting onto cooled cupcakes. Drizzle with caramel sauce and sprinkle with shortbread cookie crumbles.