Twix Bar Cupcakes
These are the best chocolatey cupcakes with added Twix Bars and caramel- yum!
Ingredients
CUPCAKES:
- ¾ cup granulated white sugar
- ¾ cup all purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, at room temperature
- 2 large eggs
- 5 ounces Greek yogurt (or sour cream)
- 1 teaspoon vanilla extract
- 6 mini Twix bars, cut in half
SALTED CARAMEL BUTTERCREAM FROSTING and GARNISHES:
- 4 large egg whites
- 1¼ cups granulated white sugar
- 1¾ cups (3½ sticks) unsalted butter, at room temperature
- 1 cup caramel sauce
- 1 teaspoon vanilla extract
- ¾ teaspoon salt
- additional caramel sauce and mini Twix Bars, for garnish
Instructions
PREPARE THE CUPCAKES:
- Preheat the oven to 350℉. Line cupcake pan with cupcakes liners.
- In a large bowl, use a whisk to combine the sugar, flour, cocoa, baking powder, baking soda and salt.
- In a separate large bowl, use an electric hand mixer to cream the butter on low speed. Then mix in the eggs, one at a time, scraping the bowl after each addition. Add the Greek yogurt and vanilla, scraping the bowl to make sure everything is incorporated. Beat on medium speed for 60 seconds.
- Add the dry ingredients to the wet ingredients, and mix for 2 minutes.
- Use a small ice cream or cookie scoop to transfer the batter to the cupcake liners, filling each just over half-full. Place ½ Twix Bar in the middle of each filled liner. Bake for 15 to 20 minutes, and insert a toothpick into the center (to the side of the candy bar) to make sure it comes out clean. Let the cupcakes cool completely before frosting.
MAKE THE FROSTING and ADD GARNISHES:
- In a heat-safe mixing bowl (metal or glass), add the egg whites and sugar and whisk together.
- Set the bowl over a small pot of simmering water. Whisk occasionally, until the mixture starts to bubble and becomes thicker and white in color. Make sure the bowl doesn't touch the simmering water. Remove from heat and beat the mixture on high speed with your electric hand mixer until the frosting (meringue-like) becomes glossy and thick. Place the bowl in the refrigerator, and let it cool completely (about 15 minutes).
- Add the butter to the frosting mixture, one tablespoon at a time, while beating the mixture on medium-high. When all of the butter has been added, mix in the caramel sauce, vanilla and salt. Transfer the buttercream to a pastry bag fitted with your favorite tip.
- Pipe swirls of frosting onto the cupcakes, and drizzle caramel sauce over the frosting. Garnish with mini Twix Bars.
Notes
- Nutritional information does not include garnishes on top (caramel drizzle and additional Twix).
Nutrition
Serving: 1cupcakeCalories: 576kcalCarbohydrates: 56gProtein: 6gFat: 39gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 127mgSodium: 484mgPotassium: 143mgFiber: 2gSugar: 47gVitamin A: 1175IUVitamin C: 0.1mgCalcium: 70mgIron: 1mg
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