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twix stuffed cupcakes

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.