Shortbread, caramel, chocolate.... does it get any better than this combo!?
box chocolate fudge cake mix
oil or melted butter
room temp or cold
about 14 cookies - crushed finely - I used Keebler Classic Sandies
Dulce de leche or caramel sauce
heavy whipping cream
about 7 cookies - crushed super finely into a powder
Twix Shakers Seasoning Blend
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.
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.
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!
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