These Twix Cupcakes are moist chocolate cupcakes with caramel filling, caramel frosting, and Twix candy on top. They're super fun to make, so impressive, and have the best texture and flavor.
I'm a BIG cupcake gal! If you're with me on having an obsession with cupcakes, check out my entire cupcake section on the blog. Some of my favorites are these Triple Chocolate Cupcakes for chocolate lovers everywhere in need of the richest and fudgiest treat or these Caramel-Filled Cupcakes if you are wanting something cozy and warm.
Into all things candy? Me too. Check out these Kit Kat Cookies AKA one of my favorite recipes on the blog for the thickest and fudgiest cookies, take a look at these Reese's Pieces Cookies for a soft and chewy peanut butter cookie, or these M&M Cookie Bars for one of the most popular recipes on the blog!
Why You'll Love This Recipe
Moist Chocolate Cupcake Ingredients
- Granulated Sugar: Sugar adds to sweetness, moisture, and structure.
- Vegetable Oil: Using oil creates a moist cupcake that stays moist. You can substitute with any unflavored oil.
- Eggs: Eggs add structure to the cupcakes. Make sure to use large eggs that are at room temperature.
- Vanilla Extract: Though these cupcakes have a deep, rich, and fudgy chocolate flavor, vanilla extract rounds out the flavor.
- Sour Cream: Adding sour cream to your batter results in a tender and moist cupcake.
- Buttermilk: Buttermilk adds to a lighter, softer crumb. You can make homemade buttermilk by reading the steps in “Expert Tips & Tricks” below.
- All Purpose Flour: You’ll use regular, plain all purpose flour to create these moist cupcakes. Make sure to measure properly to avoid dry, hard cupcakes. Read “Expert Tips & Tricks” below for tips on doing so!
- Unsweetened Cocoa Powder: Your chocolate flavor comes from cocoa powder. I use natural cocoa powder, but dutch should work too.
- Baking Powder & Baking Soda: These two leavening agents create a domed, fluffy cupcake!
- Salt: Salt brings out sweetness in baked treats.
Step by Step Cupcake Process
STEP 1: Preheat your oven to 350 degrees Fahrenheit. Then, line your muffin tray with liners.
STEP 2: In a large bowl, whisk granulated sugar, vegetable oil, room temperature eggs, vanilla extract, room temperature sour cream, and room temperature buttermilk together. Whisk until smooth.
STEP 3: Carefully, use a wire whisk to mix the all purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt into the wet ingredients. Mix only until you see the dry ingredients disappear into the batter.
STEP 4: Divide the batter evenly between the cupcake liners. You should be adding about ¼-1/3 cup of batter to each cupcake insert until the liners are about ¾ full.
STEP 5: Bake cupcakes for 18-22 minutes. The tops should look domed, shiny, and set in the center. A toothpick inserted into the center should come out with moist crumbs. Allow the cupcakes to cool before frosting.
STEP 1: Make the salted caramel frosting: Begin preparing the frosting by combining room temperature butter and powdered sugar together. You’ll want to mix until the two are smooth. Then, mix caramel sauce into the frosting.
Frequently Asked Questions
Twix is a caramel and chocolate shortbread candy bar. It has a nice crunch from the shortbread, a silky caramel filling, and is coated in a layer of milk chocolate.
No! I use store-bought caramel sauce in the frosting, filling, and decoration of the cupcakes. Make sure to use room temperature caramel sauce to make sure it doesn't melt the frosting or soften the cupcake too much!
To make moist cupcakes, measure flour using a kitchen scale or by spooning flour into your measuring cups before sweeping a knife across the top to level it. Make sure not to overmix when adding the dry ingredients into the wet, and only bake until a toothpick inserted into the center comes out with a few moist crumbs since overbaking leads to dry cupcakes.
Homemade Buttermilk: Using regular milk as opposed to buttermilk could result in denser, flatter cupcakes. To make buttermilk from home-
- Add 1 ½ teaspoons (½ tablespoon) of white vinegar or lemon juice to a measuring cup
- Then, pour room temperature dairy milk into the container to reach the ½ cup mark
- Finally, mix the milk and lemon juice or vinegar together before letting it sit for 5 minutes
Mixer: I recommend using a mixer to make your frosting. Since you will be using cool butter in the frosting, it will be incredibly time-consuming and difficult to mix the frosting by hand.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Cupcakes, Chocolate, Candy, Twix
- Method: Bake
- Cuisine: American
These Twix Cupcakes are moist chocolate cupcakes with caramel filling, caramel frosting, and Twix candy on top. They’re super fun to make, so impressive, and have the best texture and flavor.
For the Chocolate Cupcakes
- 1 cup (210g) granulated sugar
- ¼ cup (50g) vegetable oil
- 2 large eggs (100g), room temperature
- 2 teaspoons vanilla extract
- ⅓ cup (85g) sour cream, room temperature
- ½ cup (120g) buttermilk, room temperature
- ¾ cup (105g) all purpose flour
- ½ cup (40g) unsweetened cocoa powder, sifted
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
For the Caramel Frosting
- 1 cup (220g) unsalted butter, cool
- 2 cups (240g) powdered sugar
- ½ cup (160g) caramel sauce, room temperature
For the Filling and Decoration
- ⅓ cup (107g) caramel sauce for filling and decoration
- 12 fun-sized Twix candy bars
For the Chocolate Cupcakes
- Preheat your oven to 350 degrees Fahrenheit. Line a 12 count muffin tin with liners.
- In a large bowl, whisk granulated sugar, vegetable oil, room temperature eggs, vanilla extract, room temperature sour cream, and room temperature buttermilk together with a whisk until smooth.
- Pour properly measured flour, unsweetened cocoa powder, baking powder, baking soda, and salt into the bowl of wet ingredients. Stir carefully and slowly only until you see the flour pieces disappear into the batter. Overmixing could lead to dry, dense cupcakes.
- Divide the batter between the 12 muffin liners, adding about ¼-1/3 cup of batter to each liner.
- Bake the cupcakes for 18-22 minutes or until the cupcakes have a nice dome, the tops look slightly shiny, the centers look set, and a toothpick inserted into the center of the cupcake comes out with moist crumbs. Allow the cupcakes to fully cool before decorating.
For the Frosting and Decoration
- In the bowl of a stand mixer fitted with a paddle attachment or in a bowl with hand mixer, mix cool butter on medium speed until smooth. This should take between 2-3 minutes of mixing.
- Slowly and carefully, add powdered sugar in small increments to the butter, continuing to mix on medium/low speed.
- Add ½ cup (160g) room temperature salted caramel sauce to the frosting and mix on medium speed for 2 minutes. Use a spatula to scrape down the sides and bottom of the bowl to ensure the sauce is fully incorporated.
- Using a ½ teaspoon measuring tool, create a well in the center of each cupcake. You’ll want the well to be deeper rather than wider.
- Add about ½-1 tablespoon of caramel sauce to the well in each cupcake.
- Frost cooled cupcakes as desired. Top with a small spoonful of extra caramel sauce before sticking a fun-size Twix candy into the top. Store cupcakes at room temperature for 4 days covered or in an airtight container.
Room Temperature Ingredients: For moist and fluffy cupcakes, make sure to use a room temperature eggs, sour cream, and buttermilk in the batter.
Measuring Flour: These chocolate cupcakes are moist and fluffy if you measure your flour properly. Do this using a measuring scale to measure 105g exactly or use a spoon to transfer flour from your container to your measuring cup before using a knife to sweep across the top.
Keywords: Twix Cupcakes, Chocolate Cupcakes, Caramel Cupcakes
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