A friend of mine asked me last week if I had ever made TWIX cupcakes or if I thought it could be done. Of course it can be done! It just was going to take some experimenting and trial and error. I don't use cake mixes often, but when I do I tend to doctor them up.
What's really helpful is the new unwrapped bite sized TWIX. It made for a nice little topper for these cupcakes.
Since there is a cookie on the bottom of this cupcake, yes I said cookie on the bottom, I like to use a heavy weight foil liner, not the thin ones in the regular grocery store. The gold ones I used on these are the Wilton ones, but even those were a little thin for my liking. The red ones that I used are thicker, more like the ones found
here.
For the cupcakes
Makes 36 Cupcakes
1 Devils Food Cake Mix
1 5.1oz Box Instant Chocolate Pudding Mix
1 Cup Plain Greek Yogurt
4 Eggs
1 Cup Vegetable Oil
1 1/4 Cup Fresh Brewed Coffee
1 TBSP Vanilla
36 Shortbread Cookies
Preheat oven to 350
Line your cupcake trays with cupcake lines, put a cookie in the bottom of each of the cupcake liners.
Mix the remaining ingredients together until thoroughly combined. Fill the cupcake liners 3/4 full. Bake for 20 Minutes or until a toothpick or cake tester comes out clean. Cool completely before decorating.
For the Chocolate Buttercream
I always only use C&H Sugar and Land o'Lakes Unsalted Butter
4 Sticks Softened Butter
8 Cups Powdered Sugar
1 Tsp Salt
2 TBSP Vanilla
1-2 TBSP Milk
3/8 Cup Hershey's Cocoa
Cream the butter. Add the powdered sugar 1 cup at a time. Add the vanilla and salt and mix. Add the Cocoa and mix. Add milk as needed to get to a consistency that can be piped onto the cupcakes.
For the Topping
1 Package of TWIX Bites
Your favorite Caramel Ice Cream Topping (I used
Mrs Richardson's)
Decorate the cupcakes with the chocolate buttercream. I used my Wilton's 2D piping tip. Drizzle the caramel on top of the frosting. Top with a TWIX candy bar.
Enjoy!