• 9b6f0e42667b96ca9742739e745ce7c0

Twix Cupcake

yes this is real life… this is a twix cookie/candy bar turned into a cupcake. What could possibly be any better!! <3

Prep
Cook
Serves 12people
Ingredients
shortbread cookie crust
2
sticks (1 cup) butter, room temperature
3/4
cup sugar
2
cups all purpose flour
1/2
tsp salt
chocolate cupcakes
2
cups sugar
1-3/4
cups all purpose flour
3/4
cup cocoa powder
1 1/2
tsp baking powder
1 1/2
tsp baking soda
1
tsp salt
2
eggs
1
cup milk
1/2
cup vegetable oil
2
tsp 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
11
/4 cups sugar
3
sticks (11/2 cup) unsalted butter, at room temperature
1/2
tsp kosher salt
decoration: fun size twix bars cut in half & additional vanilla bean caramel sauce
Directions
1.
Preheat the oven to 350 degrees F. Line 30 cupcake cups with paper liners.
2.
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.
3.
Add the flour and salt with the mixer on low, mix until just combined.
4.
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.
5.
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.
6.
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.
7.
Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
8.
Stir in boiling water (batter will be thin).
9.
Pour the cake batter over the shortbread cookie crust until the cups are 2/3-3/4 full with batter.
10.
Bake 22 to 25 minutes.
11.
Cool completely.
12.
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.
13.
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.)
14.
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!)
15.
Blend in the vanilla bean caramel sauce until smooth and completely incorporated, scraping down the sides of the bowl as needed.
16.
Pipe frosting on to cupcakes as desired.
17.
Decorate each cupcake with half a fun size Twix bar and a drizzle of caramel sauce.

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