This decadent Twix cupcakes recipe features a from-scratch recipe for the chocolate cupcakes and a luscious caramel buttercream all topped off with caramel sauce and pieces of Twix.
Twix Cupcakes
Ingredients:
For the chocolate cupcakes:
1 C flour
1/4 C unsweetened cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 Light brown sugar
1/2 C sugar
1/3 C canola oil
1/2 C buttermilk
1 large egg
1 tsp pure vanilla extract
For the Caramel frosting:
1 C unsalted butter, softened
3 C powdered sugar
4-6 tbsp heavy whipping cream
1 tsp pure vanilla extract
2 tbsp caramel sauce
1 bottle of caramel sauce
1 bottle of chocolate sauce
Twix candy bars
Directions
Chocolate cupcakes:
Preheat oven to 350°F.
Line your cupcake pans with cupcake liners and set aside
In a large bowl, whisk together the flour, cocoa powder, baking
powder, baking soda, and salt, whisk to combine.
Add in the sugar and brown sugar stir until combined.
Add the oil, buttermilk, egg, and vanilla extract.
Stir until combined.
Pour the batter in the cupcake liners.
Fill each one 3/4 of the way full.
Bake at 350°F for 22 minutes.
Remove the cupcakes from the oven.
Transfer the cupcakes to a wire rack to cool
For the Frosting:
Using a standing mixer, beat together the butter, powdered sugar, heavy whipping cream, vanilla, 2 tbsp caramel sauce.
Beat until combined, smooth and stiff with peaks
Using a ice cream scooper, scoop a mound of frosting onto the top of of the cooled cupcake
Using the chocolate and caramel sauce, drizzle both over the top of the cake
Chop up some twix candy bars in half
Place them in the middle of the cupcakes
Chop up some more candy bars and sprinkle onto the top of the cupcakes
Enjoy!

Twix Cupcakes
Ingredients
- For the chocolate cupcakes:
- 1 C flour
- 1/4 C unsweetened cocoa powder
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 Light brown sugar
- 1/2 C sugar
- 1/3 C canola oil
- 1/2 C buttermilk
- 1 large egg
- 1 tsp pure vanilla extract
- For the Caramel frosting:
- 1 C unsalted butter, softened
- 3 C powdered sugar
- 4-6 tbsp heavy whipping cream
- 1 tsp pure vanilla extract
- 2 tbsp caramel sauce
- 1 bottle of caramel sauce
- 1 bottle of chocolate sauce
- Twix candy bars
Instructions
- Chocolate cupcakes:
- Preheat oven to 350°F.
- Line your cupcake pans with cupcake liners and set aside
- In a large bowl, whisk together the flour, cocoa powder, baking
- powder, baking soda, and salt, whisk to combine.
- Add in the sugar and brown sugar stir until combined.
- Add the oil, buttermilk, egg, and vanilla extract.
- Stir until combined.
- Pour the batter in the cupcake liners.
- Fill each one 3/4 of the way full.
- Bake at 350°F for 22 minutes.
- Remove the cupcakes from the oven.
- Transfer the cupcakes to a wire rack to cool
- For the Frosting:
- Using a standing mixer, beat together the butter, powdered sugar, heavy whipping cream, vanilla, 2 tbsp caramel sauce.
- Beat until combined, smooth and stiff with peaks
- Using a ice cream scooper, scoop a mound of frosting onto the top of of the cooled cupcake
- Using the chocolate and caramel sauce, drizzle both over the top of the cake
- Chop up some twix candy bars in half
- Place them in the middle of the cupcakes
- Chop up some more candy bars and sprinkle onto the top of the cupcakes
- Enjoy!
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g

Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.