White Chocolate Twix Cupcakes

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 3/4 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 1/3 of a white chocolate Twix candy bar.