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Cupcakes & Cake

White Chocolate Twix Cupcakes

April 11, 2013October 23, 2023 21 comments

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 3/4 cup sugar
  • 4 eggs
  • 2 1/2 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 12.25 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 1/2 cups powdered sugar
  • 1 Tbsp vanilla extract
  • 1/4 cup heavy whipping cream
  • pinch of salt

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.

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21 comments

  1. Haylie says:
    April 12, 2013 at 2:30 am

    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!

    Reply
  2. Nichole@DulceDelicious says:
    April 12, 2013 at 2:49 am

    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!

    Reply
    1. Betsy Eves says:
      April 12, 2013 at 8:59 am

      This recipe is fabulous – tastes like a cloud of white chocolate! Let me know how you like it if you give it a try! 🙂

      Reply
  3. Wendy says:
    April 14, 2013 at 5:53 pm

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

    Reply
  4. Helen Flood says:
    April 16, 2013 at 7:53 pm

    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!

    Reply
    1. Betsy Eves says:
      April 16, 2013 at 9:28 pm

      Glad you loved it Helen! I think the white Twix might be something exclusive to Germany… no one can find it anywhere else!

      Reply
  5. Patricia says:
    April 17, 2013 at 12:51 pm

    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

    Reply
    1. Betsy Eves says:
      April 17, 2013 at 1:36 pm

      I have only seen them here in Germany! Maybe I need to do a White Chocolate Twix giveaway! 😉

      Reply
  6. Katrina @ In Katrina's Kitchen says:
    April 17, 2013 at 4:23 pm

    Oh my! I want this in a major way! White chocolate anything is my favorite

    Reply
  7. Dorothy @ Crazy for Crust says:
    April 19, 2013 at 2:40 am

    These are so pretty! I love all those flavors!

    Reply
  8. Dandre says:
    May 6, 2013 at 11:23 pm

    how is the flavor of the shortbread cupcake. does just taste like a butter cake ?

    Reply
    1. Betsy Eves says:
      May 7, 2013 at 7:36 am

      No… BETTER than a buttercake. With all that crumbled shortbread cookie in it…. it tasted just like shortbread! SO GOOD!

      Reply
      1. dandre says:
        May 7, 2013 at 1:47 pm

        great. im thinking about making it into a cake form

        Reply
        1. Betsy Eves says:
          May 7, 2013 at 2:04 pm

          Ooohhhhh sweet! Let me know how that works out! Take a picture if it does and I’ll add it to the blog post! 🙂

          Reply
          1. dandre says:
            May 7, 2013 at 9:45 pm

            okay 🙂

            Reply
  9. Melissa says:
    May 27, 2013 at 11:44 pm

    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!

    Reply
    1. Betsy Eves says:
      May 27, 2013 at 11:49 pm

      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. 🙂

      Reply
  10. Nunu says:
    July 3, 2013 at 2:17 pm

    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?

    Reply
    1. Betsy Eves says:
      July 4, 2013 at 9:21 am

      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!

      Reply
  11. Gina kirk says:
    June 6, 2016 at 12:08 am

    Where do you buy Sutton cupcake liners?

    Reply
    1. Betsy Eves says:
      June 6, 2016 at 2:49 pm

      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

      Reply

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