Twix Cupcakes
#slaytwixoryougeteliminated

INGREDIENTS

50g cocoa powder

175g plain flour

½ tsp salt

½ tsp bicarbonate of soda

225g caster sugar

2 large eggs, at room temperature

1 tsp vanilla extract

175g unsalted butter, softened

175ml milk

12 Roughly chopped shortbread cookies

Salted caramel sauce to drizzle

1 cup chocolate sauce

 

Frosting

1 batch of fluffy vanilla buttercream frosting

3 tbsp finely crushed shortbread cookies

METHOD

Makes 24

Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.

 

In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter there is no butter visible and it’s well incorporated into the dry.

 

Next, add milk and eggs in a jug and whisk until well combined.

 

Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.

 

Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Sprinkle with roughly chopped shortbread cookies taking care to leave the center free so you can core the cupcakes when they’re baked. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.

 

To prepare your frosting simply combine the frosting and finely crushed shortbread cookies together.

 

Core the center of the cupcakes and fill with chocolate sauce. Fit the end of a piping bag with a large round tip and frost your cupcakes in a swirl.

Finish with a drizzle of salted caramel sauce and a sprinkle of roughly chopped shortbread cookies.

 

-

 

STORAGE: store in an airtight container for up to 3 days (refrigerated or unrefrigerated).

 

CAKE: Recipe can be used for an 8” cake tin - adjust baking time to 30-40 min

 

EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or wooden spoon. Take care not to over mix the batter

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RECIPES

 

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Hey there! My name is Nick Makrides! I'm guessing you love baking as much as I do which is how you stumbled upon my website!

 

This is the best spot on the internet to learn how to make the most amazing desserts that don't just look impressive, they also taste delicious and are easy to make!

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