Twix Stuffed Cupcakes
Ingredients
- 2/3 cups Flour ⓘ
- 1/4 teaspoons Baking Soda
- 1/2 teaspoons Baking Powder ⓘ
- 1/4 teaspoons Salt ⓘ
- 1/2 cups Butter, Melted ⓘ
- 1 cup Sugar
- 2 Egg Whites ⓘ
- 1/2 cups Milk ⓘ
- 1/2 cups Sour Cream ⓘ
- 2 teaspoons Vanilla Extract ⓘ
- 3 Twix Candy Bars, Cut Into Quarters ⓘ
- FOR THE FROSTING: ⓘ
- 1 cup Butter, Room Temperature ⓘ
- 3-1/2 cups Powdered Sugar
- 1/2 cups Cocoa Powder ⓘ
- 1/2 teaspoons Salt ⓘ
Instructions
- Preheat oven to 350°F. Line a cupcake pan with 12 paper liners. Set aside.
- In a medium-sized bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
- In a large bowl, whisk melted butter with sugar until combined. Add egg whites, milk, sour cream and vanilla extract and mix until combined. Slowly add dry ingredients to wet ingredients, mixing until batter is smooth and free of lumps.
- Fill each liner about 1/4 full with batter and gently nestle a Twix piece into each liner (do not press the candy all the way to the bottom). Divide remaining batter among cupcake liners to cover the candy pieces and fill about 2/3 full.
- Bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before frosting.
- While the cupcakes are baking, make the frosting. Beat softened butter on medium speed with an electric or stand mixer for about 3 minutes or until smooth and creamy. Add powdered sugar, cocoa powder, salt, vanilla extract, and milk with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more milk mixture is too thick.
- Pipe frosting onto cooled cupcakes. Drizzle with caramel sauce and sprinke with shortbread cookie crumbles.
Nutrition & Diet Analysis (per serving)
1038
kcal
52% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).