White Chocolate Twix Cupcakes

These White Chocolate Twix cupcakes are a shortbread cookie cupcake filled with caramel and topped with white chocolate and a White Chocolate Twix candy! Seriously… it’s sheer perfection!White Chocolate Twix Cupcakes by JavaCupcake.comSeveral months ago, my husband and I were shopping at the German market Edeka and we spotted a candy bar we had never seen before. White Chocolate Twix! WOAH!  My husband LOVES Twix and he LOVES white chocolate… but together, in the same candy bar… HOLY COW!  Of course the first thing to pop in my mind was how these would make the BEST cupcakes!

I really wanted to get that Twix cookie flavor into the cake part – so I used a basic sponge cake recipe and then incorporated crushed shortbread cookies into the batter.  The result is perfect – it’s hard to describe, but it’s almost like a soft cookie.  It has a thick crumb and tastes just like shortbread.  YUM!

White Chocolate Twix Cupcakes by JavaCupcake.com

The cupcake is filled with caramel sauce.  Now – since I wasn’t trying to spend ALL day in the kitchen, I used a jar of premade sauce, but you could definitely make your own.  Dulce de leche would be great in the middle of these cupcakes too!  When taking a bite into these cupcakes, instead of caramel oozing out all over the place, it was soaked up into the cake… so you get a burst of caramel flavor without the mess! Perfect!

Topping these little  yummies is a whipped white chocolate frosting.  I call it whipped because that’s what I did to it – whipped the heck out of it making it a light and fluffy frosting.  And on top of the frosting, a 1/3 of a White Chocolate Twix candy bar!

And – if I’m not mistaken, I’m pretty certain no one has ever made these before… I think it may actually be a cupcake first!!

Enjoy!

{Recipe} White Chocolate Twix Cupcakes by JavaCupcake.com

White Chocolate Twix Cupcakes
 
Shortbread cake filled with caramel sauce and topped with whipped white chocolate frosting!
Serves: 24-30 cupcakes
Ingredients
Shortbread Cupcakes
  • 1 cup unsalted butter, room temperature
  • 1¾ cup sugar
  • 4 eggs
  • 2½ cups flour
  • 1 tsp salt
  • 3 tsp baking powder
  • 1 cup whole milk
  • 1 Tbsp vanilla
  • 1 package (250g) Walkers Shortbread Cookies, crushed (both fine and chunky pieces)
  • 1 12.25oz jar Smuckers caramel sauce
Whipped White Chocolate Frosting
  • 200g Lindt white chocolate (you can use any brand of white chocolate, just not chips or candy melts)
  • 1 cup unsalted butter, room temperature
  • 750g (about 4½ cups) powdered sugar
  • 1 Tbsp vanilla extract
  • ¼ cup heavy whipping cream
  • pinch of salt
Instructions
Shortbread Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a medium bowl, sift together the flour, baking powder and salt.
  3. In the bowl of your stand mixer, cream together the butter and sugar until fluffy - about 3-4 minutes.
  4. Add the eggs, one at a time and mix until incorporated. Beat on high for 3-4 minutes.
  5. In a measuring cup, combine the milk and vanilla.
  6. In three parts add the flour mixture and mix on low... between each addition of flour, add half the milk. Mix only until just combined.
  7. Fold in the crushed shortbread cookies.
  8. Fill cupcake liners ¾ full and bake for 16-18 minutes.
  9. Allow to cool in the pan for 5 minutes before removing to a wire rack to cool completely.
  10. Core each cupcake with an apple corer. Reserve the cake from the middle.
  11. Fill each cupcake with about a tablespoon of caramel sauce and place the cored cake on top of the caramel - filling the hole.
Whipped White Chocolate Frosting
  1. Place chopped chocolate in a microwave safe glass bowl. Microwave in 30 second bursts at 60% heat until 80% melted. Stir until all the chocolate has melted. Set aside to cool.
  2. In the bowl of a stand mixer, beat the butter until smooth. Add the powdered sugar and mix on high until combined.
  3. Mix in the vanilla.
  4. With the mixer on low, pour in the white chocolate. Scrape the sides of the bowl and mix on medium speed until incorporated.
  5. Add the heavy cream & salt and whip for 4-5 minutes or until light and fluffy.
  6. If the frosting seems too soft, place it in the refrigerator for 10 minutes to slightly firm up.
  7. Use a large open, star tip (such as Wilton B8) to pipe a swirl of frosting onto each cupcake. Top the cupcake with ⅓ of a white chocolate Twix candy bar.

 


Comments

  1. 1

    Haylie says

    These look fabulous. White Chocolate Twix…be still my taste buds. I have to get my hands on one of them. I would love to make these cupcakes!

  2. 2

    says

    I love how beautiful your frosting came out! I just made a white chocolate frosting tonight, and while it was delicious, it didn’t hold up as well as I had hoped. I used regular milk and not the whipping cream, so I am guessing that is where my issue lies. I will definitely give the whipping cream a try. Thanks for the great recipe!

  3. 4

    says

    Congrats on your “cupcake first”! And what a first it is!! Yum, Betsy! Finally, an extra special cupcake for the white chocolate lover. :)

  4. 5

    Helen Flood says

    Just tried making these: YUMMY. Taste like the hostess twinkie to me that I loved in my youth. Could not find the white twix for the top anywhere so went without. Thanks, Betsy. Best compliment is a friend of mine’s daughter who I shared them with requested them for her 16th bday party!

  5. 7

    says

    It’s great! In Spain I have not seen these Twix!! I can make them with normal Twix … hehe

    I just found your blog today! I like a lot!

    Kisses from Spain! :-)

    Patricia

  6. 16

    Melissa says

    Did you end up using the 8B tip for the picture? It looks gorgeous! I want to try to replicate that look for my sister’s bridal shower this weekend and would love if you could share what tip was used!

  7. 18

    Nunu says

    Hello Betsy,
    Your cupcakes Look very adorable!
    If i get the Jif peanutbutter i’ll try your peanutbutter Frosting.
    Is it possible to get JIF at the PX in Wiesbaden?
    I want to Bake cupcakes for a B-Day and Actually i want to Bake some moist chocolate cupcake with white Frosting.
    Now i want to combine your white chocolate Frosting with my moist chocolate cupcake.
    But i’m thinking this could be a very Sweet Frosting for a German Taste.
    White chocolate is very Sweet and in your reciepe is a Lot of poudered Sugar.
    Is it very Sweet? Can i reduse the sugar and get also such a fluffy Frosting?

    • 19

      says

      Not sure if the PX sells peanut butter… but the commissary does! You may be able to reduce the sugar some, but be careful, the frosting may lost it’s stability. Good luck!

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