Bake Easy Twix Cupcakes With Caramel And Chocolate

Quick Twix-inspired cupcakes with a soft vanilla sponge, a caramel paste filling, and a crisp milk-chocolate topping. Simple steps, big reward.

Prep Time 20

Cook Time 20

Total Time 40

Course Sweets and Sweet Baking

Cuisine Other

Servings cupcakes

Calories 170 kcal

▢ ⅔ pound caramel paste You can buy caramel paste or Dulce de Leche in the store

Ingredients you need per step are listed below the step in Italic

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

1. Let the topping set: Give the cupcakes a few hours after dipping so the chocolate turns properly crisp and the cupcakes eat better.

2. Mix gently after adding flour: Stop mixing as soon as the flour disappears. Overmixing can make cupcakes heavy.

3. Caramel paste: A thick caramel paste (dulce de leche) stays neatly in the center. Runny caramel can soak into the cake.

4. Chocolate melting: Keep the heat low and steady when melting chocolate over water so it stays smooth and won't burn.

5. Storage

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.

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