Twix Cupcake Amazingness!

 

 

 I set out on a cupcake adventure, best date night ever. I
love a good Twix candy bar every once and a while. So we set out to make
cupcake that tasted just like a Twix. My roommates call me a cake snob, because
I like to make everything from scratch, I think it just tastes better. This is
an intense recipe but it was fun to make with somebody else. These are very
delicious and a little bit rich, but you just can not stop eating them. I
delivered them to some neighbor girls and they loved them. So here is the
recipe!

 
 
Twix Cupcake Recipe
About 36 cupcakes
 
Ingredients
 
Cookie Bottom:
1 cup of unsalted butter
1 tsp. kosher salt
¾ cup white sugar
2 cups Flour
1 tsp. vanilla extract
 
Dulce de leche cupcake:
1 ½ cups of flour
1 ½ cups of cake flour
2 tsp. baking powder
¼ tsp baking soda
1 ½ sticks of unsalted butter
1 1/3 cups of sugar
¾ tsp of salt
½ cup of dulce de leche
4 eggs
¼ cup canola oil
2 tsp vanilla extract
¾ cup of buttermilk
 
Carmel:
1 stick of butter
1 cup brown sugar
1 cup light corn syrup
1 can sweetened condensed milk
 
Chocolate frosting:
2 11.5 oz bags of giradelli chocolate chips
½ cup cocoa powder
½ cup of hot water
4 sticks of unsalted butter
4 ½ cups of powdered sugar
 
Preheat oven to 350 degrees.
 
Cookie Bottom Directions
Cream
1 cup of the butter, salt, sugar and vanilla together until thoroughly
combined. Refrain from eating this.  It’ll totally mess up your ratios.
Add the flour and blend until the mixture resembles moist sand with pieces the
size of peas scattered throughout. If you take a small handful and squeeze it,
the mixture should hold together well.
 
Take
about a tablespoon and then press it down in the bottom of the cupcake liners.
Put in the oven for 7 minutes and then pull out and let them cool.
 
Cupcake
Directions
In
a medium bowl, whisk together the flours, baking powder, and baking soda.
 
In
a stand mixer fitted with the paddle attachment (or a large bowl if using a
hand-held mixer), beat the butter, sugar, and salt on medium speed until light
and fluffy, about 2 minutes, scraping down the sides of the bowl as necessary.
With the mixer running, gradually add the dulce de leche; beat another minute,
until thoroughly incorporated. Add the eggs one at a time, beating well after
each addition, then mix in the oil and vanilla. Reduce the mixer speed to low;
add the dry ingredients in three additions, alternating with the buttermilk and
ending with the dry ingredients. Beat each addition just until incorporated.
 
Divide
the batter between the prepared cupcake liners on top of the cookie bottom,
filling each cup about two-thirds full. Bake for 15-20 minutes, until a
toothpick inserted into the center of a cupcake comes out clean. Transfer the
pan to a wire rack to cool.
 
Carmel
Directions
In
a large saucepan combine butter, brown sugar, and light corn syrup until
everything has melted and the mixture comes to a boil.
 
Reduce
to low heat and add the sweetened condensed milk. Stir continuously for about 5
minutes. The longer you stir the firmer your caramel will be, so don’t stir too
long or you will make a caramel lollipop.
 
Let
cool, then fill
a piping bag with the cream mixture and use a #4 or a #5 tip (a long skinny tip)
to pipe the mixture into the cupcakes. Make sure that you don’t over-fill the
cupcakes or they will break.
 
Chocolate
Frosting directions
Melt
the chocolate chips until smooth, let cool. Then add cocoa and hot water and
blend together and let cool.
 
Cream
softened butter in stand mixer and then add chocolate mixer, and gradually add
powdered sugar. It tastes a little bit like fudge. Once you frost the cupcakes
I suggest putting them in the fridge and let everything set up.
 
Decorate
with a mini Twix or we just cut up a regular sized Twix to garnish the top. So
cute and so good! Enjoy!!
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