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Twix cupcakes

Twix cupcakes

  • 1/2 cup unsweetened cocoa powder
  • 3 large eggs
  • 1/2 cup hot water 
  • 2 1/4 cups flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 2/3 cup granulated sugar
  • 1 tablespoon vanilla
  • 3/4 cup sour cream
  • 1 cup butter (2 sticks, cut into small pieces)
Frosting
  • 1/2 Cup Room Temperature Salted Butter (1 stick)
  • 1/2 Cup Salted Caramel Sauce
  • 1 Tsp Vanilla Extract
  • 2 Cups Confectioners Sugar
  • Preheat oven to 350 F
  • Line cupcake tin with cupcake liners. Mix together the flour, baking soda, baking powder, and salt in a medium bowl, set aside.
  • Whisk together the unsweetened cocoa powder and the hot water in a small bowl.
  • Heat butter and sugar together in a medium bowl on the stove on medium to low heat setting.
  • Heat and whisk until they are just combined and melted together.
  • Add in the cocoa powder mixture to the butter and sugar mixture.
  • Remove from heat and blend with an electric beater for 4-5 minutes until it is cool.
  • Add in eggs one at a time mixing thoroughly between additions.
  • Mix in vanilla
  • Finally alternate adding in the flour and the sour cream in additions of thirds until they are completely blended in. Add half of the butter in cupcake tins and put a frozen mini twin in the center of the batter. Pour a little batter over the top of the candy, just enough to cover it.
  • Bake in the oven for 15-18 minutes or until a toothpick can be inserted and comes out cleanly.
Frosting:
  • Cream 1 stick of softened butter for 3-5 minutes until it is light and fluffy. Next slowly add in the powdered sugar and mix well between additions.
  • Add the vanilla extract and mix it in. Add the Salted caramel next and thoroughly blend it into the frosting.
  • The frosting should be thick but light and airy. Place in a piping bag and pipe frosting onto the cupcakes.
  • Place the remaining salted caramel sauce in a piping bag with a small circle tip.
  • Drizzle slowly over frosted cupcakes.

Twix cupcakes

  • 1/2 cup unsweetened cocoa powder
  • 3 large eggs
  • 1/2 cup hot water 
  • 2 1/4 cups flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 2/3 cup granulated sugar
  • 1 tablespoon vanilla
  • 3/4 cup sour cream
  • 1 cup butter (2 sticks, cut into small pieces)
Frosting
  • 1/2 Cup Room Temperature Salted Butter (1 stick)
  • 1/2 Cup Salted Caramel Sauce
  • 1 Tsp Vanilla Extract
  • 2 Cups Confectioners Sugar
  • Preheat oven to 350 F
  • Line cupcake tin with cupcake liners. Mix together the flour, baking soda, baking powder, and salt in a medium bowl, set aside.
  • Whisk together the unsweetened cocoa powder and the hot water in a small bowl.
  • Heat butter and sugar together in a medium bowl on the stove on medium to low heat setting.
  • Heat and whisk until they are just combined and melted together.
  • Add in the cocoa powder mixture to the butter and sugar mixture.
  • Remove from heat and blend with an electric beater for 4-5 minutes until it is cool.
  • Add in eggs one at a time mixing thoroughly between additions.
  • Mix in vanilla
  • Finally alternate adding in the flour and the sour cream in additions of thirds until they are completely blended in. Add half of the butter in cupcake tins and put a frozen mini twin in the center of the batter. Pour a little batter over the top of the candy, just enough to cover it.
  • Bake in the oven for 15-18 minutes or until a toothpick can be inserted and comes out cleanly.
Frosting:
  • Cream 1 stick of softened butter for 3-5 minutes until it is light and fluffy. Next slowly add in the powdered sugar and mix well between additions.
  • Add the vanilla extract and mix it in. Add the Salted caramel next and thoroughly blend it into the frosting.
  • The frosting should be thick but light and airy. Place in a piping bag and pipe frosting onto the cupcakes.
  • Place the remaining salted caramel sauce in a piping bag with a small circle tip.
  • Drizzle slowly over frosted cupcakes.
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