Monday, June 17, 2013

Twix Cupcakes for Two!

I have a thing for cupcakes.

Big, decadent, over the top, gourmet cupcakes. I get so excited over all the possibilities. Cake flavors, frosting flavors, mix ins, crusts, toppings, decorating. And everyone gets a beautiful baby cake. What could be better?

I finally dove in and made a somewhat gourmet cupcake, although I can't wait to get even more decadent. But don't be afraid! It's really easy! It's just a matter of assembly. I also made just them just for two people - so easy!

Sans Toppings - still delicious!
 These cupcakes are rich, chocolate cake with a shortbread cookie base, caramel buttercream frosting and topped off with a twix bar and caramel drizzle. Try adding a little sea salt on top, too. Salty + sweet = win! Feel free to stick a caramel inside the chocolate cake but I thought that might be a bit overboard for my first fancy cupcake. ;)

Caramel Buttercream: The Making Of
The result is an amazing, rich, decadent, cupcake experience, not for the faint of heart. A twix cupcake. Or cuppie as I affectionately call them. Give it a whirl. By making just two cupcakes, the only thing you're risking is falling in love!

Note: I made two different recipes of cupcakes for two. The first batch had a better flavor but didn't rise well. The second batch was less rich in flavor but rose well and had a slightly better texture. Also, for some reason my cutesy little cupcake liners were very short so I ended up getting 3 from each batch. This may have affected the shortness of the first batch. I plan on experimenting more until I reach perfection. Stay tuned!

Chocolate Cupcakes for Two 

First Batch:


  •  3 Tbsp flour
  • 2 Tbsp sugar
  • 1 Tbsp cocoa powder
  • 1/8 tsp plus a pinch of baking soda
  • 1/16 tsp instant coffee powder
  • 3 Tbsp milk
  • 1 Tbsp vegetable oil
  • 1/2 tsp vanilla 
  • 2-3 shortbread cookies (optional - for twix cupcakes)


  1. Preheat oven to 350 degrees. Line a cupcake or muffin tin with two or three cupcake liners (depending on size). Place a shortbread cookie in each liner.
  2.  In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and coffee powder. Add the milk, oil, and vanilla and mix until just combined.  Do not overmix. 
  3. Pour the batter on top of each shortbread cookie. Fill the tin about 3/4 way full or more. 
  4. Bake for 18-22 minutes. Test for doneness with a toothpick. If it comes out clean, they are done. You may also test for doneness by lightly pressing on a cupcake. If it "bounces back", they are done. 
  5. Cool 5 minutes in the tray, then remove to cool completely. 
Makes 2-3 cupcakes. These were richer, more chocolatey, and more dense and fudgy. They were very short as they didn't rise much. I plan on trying this recipe with a small amount of vinegar to spark the baking soda. Recipe adapted from An Edible Mosaic.

Batch 2


  • 4 Tbsp flour
  • 3 Tbsp sugar
  • 1 Tbsp cocoa powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1/2 tsp vanilla
  • 1/2 tsp vinegar
  • 1 Tbsp vegetable oil
  • 3 Tbsp water
  • 2-3 shortbread cookies (optional - for twix cupcakes)


  1. Preheat the oven to 350 degrees. Line a muffin or cupcake tin with 2-3 liners (depending on size). In each liner, place a shortbread cookie.
  2. In a medium bowl, combine flour, sugar, cocoa powder, baking soda, and salt. Add vanilla, vinegar, oil, and water. Stir until combined. Do not overmix. 
  3. Pour batter into 2-3 cupcake liners over the shortbread cookie. Bake for 15-18 minutes or until a toothpick comes out clean. 
Makes 2-3 cupcakes. These cupcakes had a less intense chocolate flavor but still had a good flavor. They rose well and had a good, moist cake texture. Recipe adapted from P.S. Heart.

Caramel Buttercream Frosting


  • 4 Tbsp (1/2) stick butter, softened
  • 1 - 1 1/2 cups powdered sugar
  • 1-2 Tbsp caramel topping (depending on preference)
  • 1/2 tsp vanilla
  • 1/8 tsp salt 
  • milk, if needed to thin the frosting


  1. In a medium bowl, beat the butter until fluffy with a hand mixer. Gradually add in the powdered sugar and continue to beat. Add in the caramel topping, vanilla, and salt. Mix until combined. 
  2. If the frosting is too thick, add milk, 1 Tbsp at a time. If the frosting is too thin, add powdered sugar gradually. 
Makes enough to pipe frosting on approximately 6-8 cupcakes. This is much more than you'll need for two, however, it would be very difficult to make frosting in any smaller quantity. You may store frosting in a sealed bag in the refrigerator for up to five days or store in the freezer for up to 3 months. To use, simply thaw and whip the frosting.

Assembly of Twix Cupcakes

Now that you have a shortbread cookie base, and a chocolate cupcake, you've covered 2 of the 3 flavors of a twix bar. Finally, the caramel comes in via the frosting. Pipe the caramel buttercream onto each cupcake. Top with a piece of a twix bar. Finally, drizzle caramel sauce, chocolate sauce or both to top it off. Voila! Twix cupcakes!

(Alternatively you may follow the same method using your favorite cupcake recipe or box mix.)


  1. Twix are probably my favorite candy. These will be perfect for me and my husband! Can't wait to try them. :) I think I would try the 2nd batch and if it's not rich enough perhaps I could embellish with a sweeter frosting or/and more candy on top.

  2. Great choice! Let me know how you like them!