White Chocolate Twix Cupcakes
White Chocolate Twix Cupcakes Shortbread cake filled with caramel sauce and topped with whipped white chocolate frosting! Shortbread Cupcakes 1 cup unsalted butter (room temperature) 1 ¾ cup sugar 4 eggs 2 ½ cups flour 1 teaspoon salt 3 teaspoon baking powder 1 cup whole milk 1 tablespoon vanilla 1 package (250g Walkers Shortbread Cookies,...
White Chocolate Twix Cupcakes
Shortbread cake filled with caramel sauce and topped with whipped white chocolate frosting!
Shortbread Cupcakes
- 1 cup unsalted butter (room temperature)
- 1 ¾ cup sugar
- 4 eggs
- 2 ½ cups flour
- 1 teaspoon salt
- 3 teaspoon baking powder
- 1 cup whole milk
- 1 tablespoon vanilla
- 1 package (250g Walkers Shortbread Cookies, crushed (both fine and chunky pieces))
- 1 12.25 oz jar Smuckers caramel sauce
Whipped White Chocolate Frosting
- 200 g Lindt white chocolate (you can use any brand of white chocolate, just not chips or candy melts)
- 1 cup unsalted butter (room temperature)
- 750 g about 4 ½ cups powdered sugar
- 1 tablespoon vanilla extract
- ¼ cup heavy whipping cream
- pinch of salt
Shortbread Cupcakes
- Preheat oven to 350 F degrees. Line cupcake pan with liners.
- In a medium bowl, sift together the flour, baking powder and salt.
- In the bowl of your stand mixer, cream together the butter and sugar until fluffy - about 3-4 minutes.
- Add the eggs, one at a time and mix until incorporated. Beat on high for 3-4 minutes.
- In a measuring cup, combine the milk and vanilla.
- 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.
- Fold in the crushed shortbread cookies.
- Fill cupcake liners ¾ full and bake for 16-18 minutes.
- Allow to cool in the pan for 5 minutes before removing to a wire rack to cool completely.
- Core each cupcake with an apple corer. Reserve the cake from the middle.
- 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
- 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.
- In the bowl of a stand mixer, beat the butter until smooth. Add the powdered sugar and mix on high until combined.
- Mix in the vanilla.
- With the mixer on low, pour in the white chocolate. Scrape the sides of the bowl and mix on medium speed until incorporated.
- Add the heavy cream & salt and whip for 4-5 minutes or until light and fluffy.
- If the frosting seems too soft, place it in the refrigerator for 10 minutes to slightly firm up.
- 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.
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!
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!
This recipe is fabulous - tastes like a cloud of white chocolate! Let me know how you like it if you give it a try! 🙂
Congrats on your "cupcake first"! And what a first it is!! Yum, Betsy! Finally, an extra special cupcake for the white chocolate lover. 🙂
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!
Glad you loved it Helen! I think the white Twix might be something exclusive to Germany... no one can find it anywhere else!
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
I have only seen them here in Germany! Maybe I need to do a White Chocolate Twix giveaway! 😉
Oh my! I want this in a major way! White chocolate anything is my favorite
These are so pretty! I love all those flavors!
how is the flavor of the shortbread cupcake. does just taste like a butter cake ?
No... BETTER than a buttercake. With all that crumbled shortbread cookie in it.... it tasted just like shortbread! SO GOOD!
great. im thinking about making it into a cake form
Ooohhhhh sweet! Let me know how that works out! Take a picture if it does and I'll add it to the blog post! 🙂
okay 🙂
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!
I believe I used the Wilton 1M. It's what I typically use for all my piping! It is an OPEN 1M though..... not closed. 🙂
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?
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!
Where do you buy Sutton cupcake liners?
I believe they are out of business. However, I'd suggest Sweets & Treats Boutique for amazing grease proof liners! http://shopsweetsandtreats.com/?acc=a87ff679a2f3e71d9181a67b7542122c&bannerid=4