Twix cupcakes recipe: a delicious cupcake filled with caramel and covered with crispy chocolate. It is impossible to keep your hands of from this treat!
I love the food blog swap. Every month it's a challenge to choose only 1 recipe from another food blog and give it my own twist. And this month it was really hard because I've found so many delicious recipes on the Eef cooks blog. Eef also has a good eye for the recipes because it all looks nice.
Eventually, after consulting my youngest, I went for the Twix cupcakes. They appealed to his imagination. And why not, caramel, chocolate and a fluffy cake. I did say that it then would be a duo project and he thought that was fine. So we started working together in the kitchen.
Eating your cupcakes immediately is not always the
After being dipped in the molten chocolate, his patience was put to the test and he naturally wanted to taste it immediately. And although the cupcake was tasty, it was so much better in the evening. I would certainly recommend that you leave them for a few hours, so that the chocolate has time to become wonderfully crunchy and the cake is also colder. If you can let them live so long off course!
Twix cupcakes fast and
Eef made all the ingredients herself, including the caramel, but I wanted to keep the recipe very simple. So I used my standard cupcake recipe whereas the batter can be made in just 5 minutes. And instead of homemade caramel I used Caramel paste from the supermarket. As a result, I was ready in 10 minutes (minus the baking time).
The verdict of the jury (my husband, kids and colleagues): this is good! And it was just like that!
It's a good taste!
Recipe Twix Cupcakes:
fast and simple version
Twix cupcakes: fast and simple
- 12 paper cupcake baking cups
- 125 grams butter unsalted room temperature
- 125 grams sugar
- 125 grams self-rising flour
- 2 eggs size L
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 300 grams caramel paste You can buy caramel paste or Dulce de Leche in the store
- 150 grams milk chocolate
- Preheat the oven to 180 degrees Celsius.
- Divide the paper cupcake trays over the mold so that there is one tray in each tin.
- Put the butter in a bowl.
- Mix the butter with a mixer on the highest setting for 3 minutes.
- Then add the sugar and mix for another 2 minutes.
- Break the eggs and add them one by one to the batter. Only add the next egg when the first has been completely absorbed.
- Then add the vanilla extract. Mix again for 1 minute.
- Add the flour and mix in the middle position until the flour has just been absorbed.
- Spoon the batter into the cupcake tins (about ⅔ full).
- Bake the cupcakes in the oven for 20 minutes.
- Check with a skewer if the cupcakes are done (the skewer must come out dry). Otherwise put them back in the oven for another 2 minutes.
- Press a nice hole in the cupcake with the back of a ladle (for the caramel)
- Let the cupcakes cool for 5 minutes
- Spoon some caramel into each hole in the cupcake. Fill all the way to the top.
- Place a pan with a small layer of water on the heat and bring to the boil. Hang a heat-proof bowl in the pan that does not touch the water with its underside.
- Break the chocolate and put it in the bowl. Melt the chocolate.
- Remove the cupcake from the mold and dip the top in the chocolate.
- Place the cupcakes on a rack and let them cool further.