Twix Cupcakes

If loving Twix makes me basic, then I’m the most basic girl ever! I don’t eat much candy, but when I do, it’s a Twix. I absolutely  love the simplicity of the three components – shortbread cookie + caramel + chocolate. You can’t go wrong with that, and I’ll argue that combo is 100x better than s’mores.  When this new Twix Shakers Seasoning Blend came out, you KNOW I had to use it to create a cupcake featuring my favorite candy! So…. here you go!

WHAT YOU NEED:

CUPCAKES

• 1 box chocolate fudge cake mix
• 3 eggs
• 1/2 cup oil or melted butter
• 3/4 cup brewed coffee (room temp or cold)
• 3/4 water
• 2 cups shortbread cookies (about 14 cookies – crushed finely) – I used Keebler Classic Sandies

FILLING

• Dulce de leche or caramel sauce

SHORTBREAD BUTTERCREAM

• 2 cup unsalted butter (softened)
• 3 cups powdered sugar
• 2-3 tablespoons heavy whipping cream
• 1 cup shortbread cookies (about 7 cookies – crushed super finely into a powder)
• 2  tablespoons Twix Shakers Seasoning Blend (optional)

MAKE THEM:

CUPCAKES

Preheat your oven to 350 degrees and prep your muffin pan with liners.

Crush about 14 shortbread cookies, then scoop 1 tablespoon into the bottom of each liner. Press in firmly.

In a medium bowl, mix cake mix, eggs, butter, coffee, and water until just combined.

Fill each liner 3/4 full of batter. I use a large cookie scoop (3 tablespoons).

Bake 17-22 minutes, or until a toothpick comes out clean. Allow to cool completely.

FILLING

Once cooled, core each cupcake with a knife or cupcake corer.  Be sure to set aside the top of each core.

Fill with dulce de leche or caramel sauce, then replace the top of the core.

SHORTBREAD BUTTERCREAM

Place your mixing bowl and beater in the freezer for 3-5 minutes.

Beat softened butter for 4 minutes (medium low), scraping the bowl every once in a while.

Add powdered sugar, one cup at a time.

Add heavy whipping cream, then beat for another 3 minutes (medium high).

Add crushed shortbread and Twix Shakers Seasoning Blend and beat until well combined.

Pipe onto cupcakes, then top with more dulce de leche, more Twix Shakers, or use the actual candy bar as a topper!

ENJOY!

TRY THESE CUPCAKES, TOO!

Print Recipe

4.6 from 5 votes

Twix Cupcakes

Shortbread, caramel, chocolate.... does it get any better than this combo!?

Ingredients

CUPCAKES

• 1 box chocolate fudge cake mix
• 3 eggs
• 1/2 cup oil or melted butter
• 3/4 cup brewed coffee room temp or cold
• 3/4 water
• 2 cups shortbread cookies about 14 cookies - crushed finely - I used Keebler Classic Sandies

FILLING

• Dulce de leche or caramel sauce

SHORTBREAD BUTTERCREAM

• 2 cup unsalted butter softened
• 3 cups powdered sugar
• 2-3 tablespoons heavy whipping cream
• 1 cup shortbread cookies about 7 cookies - crushed super finely into a powder
• 2 tablespoons Twix Shakers Seasoning Blend optional

Instructions

CUPCAKES

• Preheat your oven to 350 degrees and prep your muffin pan with liners.
• Crush about 14 shortbread cookies, then scoop 1 tablespoon into the bottom of each liner. Press in firmly.
• In a medium bowl, mix cake mix, eggs, butter, coffee, and water until just combined.
• Fill each liner 3/4 full of batter. I use a large cookie scoop (3 tablespoons).
• Bake 17-22 minutes, or until a toothpick comes out clean. Allow to cool completely.

FILLING

• Once cooled, core each cupcake with a knife or cupcake corer.  Be sure to set aside the top of each core.
• Fill with dulce de leche or caramel sauce, then replace the top of the core.

SHORTBREAD BUTTERCREAM

• Place your mixing bowl and beater in the freezer for 3-5 minutes.
• Beat softened butter for 4 minutes (medium low), scraping the bowl every once in a while.
• Add powdered sugar, one cup at a time.
• Add heavy whipping cream, then beat for another 3 minutes (medium high).
• Add crushed shortbread and Twix Shakers Seasoning Blend and beat until well combined.
• Pipe onto cupcakes, then top with more dulce de leche, more Twix Shakers, or use the actual candy bar as a topper!

Notes

ENJOY!

Jeni’s Disclaimer: I’m just a regular girl.  I love to drink wine while I bake.  I’m by no means a professional baker or pro photographer. My creations aren’t staged, they just are what they are, and that’s probably obvious from the pictures.  I create my recipes from inspiration of scents and flavors around me. I also repurpose my grandma’s old recipes. If you love to bake and your food ends up looking like REAL food, and not like something you’ll see on Instagram, you’re in the right place.