These Twix cupcakes bring three good things together: fluffy vanilla cake, a caramel filling, and a crisp milk-chocolate topping. They look like you put in serious effort, while the recipe stays friendly and fast.
At a Glance
- Name: Bake Easy Twix Cupcakes With Caramel And Chocolate
- 🕒 Ready in: 40 minutes ⏲️ Prep time: 20 minutes 🍳 Bake time: 20 minutes
- 👪 Servings: 12 cupcakes
- Calories: 170 kcal
- 🥘 Main ingredients: vanilla cupcakes, caramel paste (dulce de leche), milk chocolate
- 👩🏻🍳 What it tastes like: soft vanilla cake with a caramel center and a crunchy chocolate cap
- 📋 Why you'll want to make it: the caramel is store-bought and the batter comes together quickly, so you get the Twix vibe with less prep
- ⭐ Difficulty: Easy
- 🎉 Great for: birthday tables, bake sales, weekend baking with kids, make-ahead treats
Jump to:
Twix Cupcakes Deliver Caramel Crunch in Every Bite
Some Twix cupcake recipes start with homemade caramel. That tastes great, but it adds time, tools, and attention.
This approach swaps in caramel paste from the supermarket and uses a quick cupcake batter. You still get the caramel center and chocolate shell, but with fewer steps and less waiting around.
The cake is soft and lightly vanilla-scented. The center is creamy caramel. The top sets into a snappy milk-chocolate layer that cracks when you bite in.
What Do You Need?
Exact amounts are in the recipe card below.
- Unsalted butter: Gives a rich, tender crumb. Room-temperature butter mixes smoothly and keeps the batter airy.
- Sugar: Sweetens and helps the cupcakes rise with a light texture when beaten with butter.
- Self-rising flour: The easy route for lift. If you only have all-purpose flour, use one cup of flour mixed with one teaspoon of baking powder.
- Eggs: Build structure and keep the cupcakes soft. Adding them one by one helps the batter stay smooth.
- Milk: Loosens the batter so it bakes up light, not dense.
- Vanilla extract: Adds warm flavor without extra work. I used my homemade vanilla extract for this recipe.
- Caramel paste (or dulce de leche): A fast filling that tastes like slow-cooked caramel. A thick caramel works best so it stays in the cupcake. If you want to make it yourself, try this dulce de leche recipe.
- Milk chocolate: Melts smoothly and sets into a crisp topping. Chocolate chips work in a pinch, but a chopped bar often melts more evenly.
How to Make It
You'll find the full, step-by-step recipe card below.
- Step 1: Mix the batter, fill liners about two-thirds full, and bake until a skewer comes out clean.
- Step 2: Press a hole into each cupcake with the back of a ladle.
- Step 3: Spoon caramel into the cavity and level it to the top.
- Step 4: Melt milk chocolate over a bain-marie until smooth. Dip the tops in chocolate, place on a rack, and let the chocolate set until crisp.
Top Tips
- Chocolate sets better with time. A few hours of resting gives a cleaner crunch on top.
- Keep the hole tidy. Press straight down with the ladle so the cupcake keeps its shape and the filling stays centered.
- Melt chocolate gently. Au bain-marie prevents the chocolate from getting burned.
Serving suggestions
Serve these at room temperature once the chocolate has set. They travel well for parties and school events because the topping protects the cupcake and keeps the center nicely hidden until the first bite.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
RECIPE CARD
Recipe Help
Two easy tools to make cooking even easier. Cooking mode keeps the screen on. The easy-step recipe displays the recipe step by step, including the ingredients needed. And you can adjust servings easily
Ingredients
cupcakes
- 1 stick butter, unsalted room temperature
- ⅔ cup sugar
- 2 eggs, size L
- 1 teaspoon vanilla extract
- 1 cup self-rising flour
- 2 tablespoons milk
Caramel filling
- ⅔ pound caramel paste, You can buy caramel paste or Dulce de Leche in the store
Topping
- 5 oz. Milk Chocolate
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Cupcakes
- Preheat the oven to 350 ℉.
- Beat butter on high for 3 minutes. Add sugar and beat 2 minutes more.1 stick butter, ⅔ cup sugar
- Add eggs one at a time, mixing until each is fully incorporated. Mix in vanilla.2 eggs, 1 teaspoon vanilla extract
- Add flour and milk and mix on medium just until absorbed.1 cup self-rising flour, 2 tablespoons milk
- Spoon batter into the form (about ⅔ full). Bake for 20 minutes. Test with a skewer; bake 2 minutes more if needed.
- Press a hole into each cupcake with the back of a ladle and cool for 5 minutes.
- Fill each hole with caramel paste, level with the top.⅔ pound caramel paste
- Melt chocolate over a bain-marie.5 oz. Milk Chocolate
- Dip cupcake tops in chocolate, place on a rack, and let set
Notes
- Store in an airtight container at room temperature for best texture. The chocolate stays crisp and the cake stays soft. If your kitchen runs warm, keep them in a cool spot away from sunlight.
Nutrition
Leave a Reply