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Peanut Butter Twix Cupcakes

Just as I promised in my Homemade Twix Bars post, here is my own re-creation of Peanut Butter Twix Candy Bars…in cupcake form!

Crust

  • 1 box Keebler sandies cookies
  • 4 tsp. sugar
  • 1 stick butter, melted
  1. Preheat oven to 350º F. Line standard muffin tins with paper liners; set aside
  2. Crush 1 box of cookies in a large bowl until they resemble fine crumbs
  3. Melt butter in microwave and combine with other crust ingredients
  4. Press down into bottom of cupcake liners

Caramel Layer

  • 1 can dulche de leche
  • 1 bag Twix fun size candy bars, chopped
  1. Chop the twix candy bars into eighths
  2. Spread dulche de leche over the shortbread crust (enough to fill half the cupcake liner)
  3. Press down 3-4 candy bar pieces into the dulche de leche

Cupcake
Martha Stewart

  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup warm water
  • 3/4 cup buttermilk
  • 3 tablespoons safflower oil
  • 1 teaspoon pure vanilla extract
  1. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed
  2. Divide batter evenly among muffin cups, spreading on top of the dulche de leche layer
  3. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely

Peanut Butter Frosting
Brown Eyed Baker

  • 1 cup confectioners’ sugar
  • 1 cup creamy peanut butter
  • 5 tablespoons unsalted butter, at room temperature
  • ¾ teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 1/3 cup heavy cream
  1. Place the confectioners’ sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work
  2. Add the cream and beat on high speed until the mixture is light and smooth
  3. Frost cupcakes and garnish with some of the reserved chopped twix bars, if desired

This is the dulche de leche and chopped twix layer on top of the shortbread crust

And here I have poured the chocolate cupcake batter on top of the previous layer, doing my best to completely hide the dulche de leche

Here is the final product. I apologize for not taking more pictures, I really thought I had for some reason. I think they turned out pretty well but next time, I might consider adding less dulche de leche because it tended to make the cupcakes very heavy, to the point where they would almost pull away from the cupcake liner

Unfortunately, I also forgot to count how many cupcakes I was able to make from this recipe. However, like always, I made sure I didn’t waste any batter! So not only did I make regular sized pb twix cupcakes, but I made mini ones as well 🙂

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