Okay, confession time – I’ve never met a person who can resist these Twix cupcakes. There’s something magical about that chocolate-caramel combo that makes people’s eyes light up when they see them. I first made these for my niece’s birthday party, and let’s just say they disappeared faster than the balloons popped!

What makes these cupcakes special isn’t just the rich chocolate base (though that’s heavenly enough). It’s the way the caramel buttercream swirls with those little Twix pieces on top that turns a simple dessert into pure joy. After baking for years, I’ve learned that the secret’s in balancing the flavors – not too sweet, with that perfect hit of saltiness from the candy.

These are my go-to when I need a crowd-pleaser that looks fancy but secretly comes together in under an hour. They’ve saved me at potlucks, convinced my kids to do their chores (bribery works!), and become my signature bake sale contribution. Just wait till you see how easy they are!

Why You’ll Love These Twix Cupcakes

Trust me, these aren’t your average cupcakes! Here’s why they’ll become your new obsession:

Effortlessly delicious – The batter comes together in minutes (yes, even if you’re not a baker), and that caramel buttercream? Just wait till you taste it.
Party superstars – I’ve lost count of how many times people have asked me for this recipe after bringing them to gatherings. That Twix topping makes them instantly festive!
Chocolate-caramel heaven – The rich cocoa base with that gooey caramel swirl hits all the right notes. It’s like biting into a cupcake version of your favorite candy bar.
So fun to decorate – Piping the frosting is oddly satisfying, and smashing those Twix bars? My kids fight over who gets to do this part (okay, I do too).

Twix Cupcakes Ingredients

Gather these pantry staples and you’re halfway to cupcake heaven! I’ve grouped everything so you can check them off as you go – no frantic searching mid-recipe (we’ve all been there).

For the Chocolate Cupcakes:

Dry Ingredients
- 1 cup all-purpose flour (spoon & leveled)
- 1 cup granulated sugar (yes, the regular white kind)
- 1/3 cup unsweetened cocoa powder (I prefer Dutch-process for extra richness)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt (skip this if using salted butter later)
Wet Ingredients
- 1/2 cup vegetable oil (canola works too)
- 1 large egg (room temp – cold eggs can make the batter weird)
- 1 tsp pure vanilla extract (the good stuff makes a difference!)
- 1/2 cup buttermilk (or regular milk + 1 1/2 tsp vinegar – let sit 5 minutes)
- 1/2 cup hot coffee or hot water (trust me, the coffee makes the chocolate sing!)

For the Caramel Buttercream:

1 cup (2 sticks) unsalted butter, softened (don’t microwave it – patience pays off!)
3 cups powdered sugar (sifted if lumpy)
1/3 cup thick caramel sauce (not syrup – the kind that holds its shape when drizzled)
1 tsp vanilla extract
1–2 Tbsp heavy cream or milk (as needed for consistency)
Pinch of salt (balances the sweetness perfectly)

For Decorating:

1/4 cup caramel sauce (for drizzling – warm it slightly for prettier ribbons)
Chocolate sprinkles (optional but oh-so-pretty)
6–8 mini Twix bars or 4 full-size Twix, cut into chunks (freeze them briefly for cleaner cuts!)

How to Make Twix Cupcakes

Ready to create magic? These steps are foolproof – I’ve made these cupcakes dozens of times, and each batch turns out just as dreamy as the last. Follow along and you’ll be snacking on Twix-topped goodness before you know it!

Preparing the Cupcake Batter

First, preheat your oven to 350°F – no cheating on this step! Line your muffin tin with 12 cupcake liners (I swear by the grease-proof kind). Now, let’s make that luscious chocolate batter:

Whisk together all those dry ingredients (flour, sugar, cocoa powder, baking soda, baking powder, and salt) in a large bowl. Get out any cocoa lumps – they’re sneaky!
In another bowl, whisk the oil, room-temperature egg (seriously, cold eggs make the batter grumpy), vanilla, and buttermilk until smooth.
Pour the wet ingredients into the dry and mix just until combined – a few flour streaks are fine! Overmixing makes tough cupcakes, and nobody wants that.
Now the secret weapon: slowly whisk in the hot coffee until the batter becomes thin and glossy. It’ll look alarmingly liquidy, but that’s what gives us that tender crumb!

Baking and Cooling

Here’s where patience is key (and where I usually sneak a spoonful of leftover batter):

Fill those liners 2/3 full – I use an ice cream scoop for perfect portions. Any fuller and you’ll have volcanic cupcakes!
Bake for 16-18 minutes. At 16 minutes, do the toothpick test: a few moist crumbs are perfect; wet batter means more time.
Let them cool in the pan for 5 minutes – this prevents the tops from tearing. Then move to a wire rack to cool completely. I know it’s hard to wait, but warm cupcakes melt your frosting into a sad puddle!

Making the Caramel Buttercream

While those beauties cool, let’s whip up the star of the show:

Beat the softened butter (not melted! Not cold!) for 2 full minutes until pale and fluffy. Set a timer – this step makes all the difference.
Add powdered sugar 1 cup at a time, mixing well after each addition unless you want a sugar snowstorm in your kitchen.
Beat in that glorious caramel sauce, vanilla, and pinch of salt. The salt cuts the sweetness beautifully.
Need it creamier? Add heavy cream 1 Tbsp at a time until it’s pipeable but still holds its shape. Beat another minute for maximum fluffiness!

Decorating the Twix Cupcakes

The fun part! Get creative:

Pipe generous swirls of frosting – I use a large star tip, but a zip-top bag with the corner snipped works in a pinch.
Drizzle with slightly warmed caramel (10 seconds in the microwave makes it flow beautifully).
Press in Twix pieces at angles – I like to use both the mini bars and some rough-chopped bits for texture.
Want extra pizzazz? A sprinkle of chocolate jimmies or a tiny pinch of sea salt takes these over the top!

Tips for Perfect Twix Cupcakes

After making these dozens of times (not even exaggerating!), here are my foolproof tricks:

Caramel matters – Use thick, rich caramel sauce (not pancake syrup!) for both the frosting and drizzle. If it pours like water, it’ll make your frosting weep.
Bake until just done – Pull them at 18 minutes max! Overbaked cupcakes turn dry, and we want that fudgy crumb.
Chill the frosting – If your buttercream gets too soft after adding caramel, pop it in the fridge for 15 minutes. It’ll firm right up for perfect piping.
Freeze Twix bars – 10 minutes in the freezer makes them way easier to chop cleanly without crumbling everywhere.

Twix Cupcakes Variations

Feel like mixing it up? Here are my favorite twists on this recipe – all tested and approved by my very picky taste-testers (aka my family):

Snickers swap – Use chopped Snickers instead of Twix for extra peanuts and nougat goodness. The textures are insane!
Salty-sweet magic – Sprinkle flaky sea salt over the caramel drizzle. It sounds fancy, but it’s just pantry salt that makes everything taste more caramel-y.
Dark chocolate depth – Replace half the cocoa powder with dark cocoa (the kind that looks almost black) for serious chocolate lovers.

Serving and Storing Twix Cupcakes

Here’s the deal – these cupcakes taste best at room temp when the caramel’s just slightly soft and the chocolate’s at its fudgy best. If you’ve refrigerated them (maybe your kitchen’s warm?), let them sit out for 30 minutes before serving.

Store leftovers (ha! As if!) in an airtight container for up to 3 days. The buttercream keeps them surprisingly moist. For longer storage, freeze unfrosted cupcakes for up to 2 months – thaw at room temp, then frost fresh. Just promise me you won’t freeze the decorated ones – the Twix pieces turn sad and soggy!

Twix Cupcakes Nutritional Information

Let’s be real – we’re not eating cupcakes for their health benefits! But since you asked, here’s the scoop (based on my specific ingredients): Each cupcake packs about 520 calories, 25g fat, and 70g carbs. Remember, these numbers can change depending on your caramel brand or how generously you frost them – not that I’d ever skimp on frosting!

Twix Cupcakes FAQs

I get asked these questions ALL the time when I bring these cupcakes to parties – here’s everything you need to know:

Can I use store-bought frosting instead of making caramel buttercream?

Sure, in a pinch! But homemade is SO much better – the caramel flavor really shines through. If you must use store-bought, try mixing in 2-3 tablespoons of thick caramel sauce to give it that special twist.

What if I don’t have coffee for the chocolate cupcakes?

No worries! Hot water works fine, though the coffee does deepen the chocolate flavor beautifully. My aunt actually uses hot chocolate mix dissolved in water when she makes these for kids – genius!

Can I freeze Twix cupcakes?

Absolutely! But freeze them before decorating. The cupcakes themselves freeze beautifully for up to 2 months. Just thaw at room temp and frost fresh – frozen Twix pieces get weirdly soft and the caramel drizzle turns sticky.

Help! My caramel buttercream is too runny!

Been there! Pop the mixing bowl in the fridge for 15 minutes, then beat again. If it’s still too soft, add a bit more powdered sugar (1/4 cup at a time) until it holds its shape. Pro tip: thicker caramel sauce prevents this issue!

Can I make these into mini cupcakes?

Yes! Bake them for just 10-12 minutes and use mini Twix pieces. You’ll get about 36 adorable bite-sized treats – perfect for parties where people want to try “just one” (then go back for five more).

Got more questions? Drop them in the comments – I check every batch I bake (which is… often)!

Irresistible Twix Cupcakes: 3 Secrets to Chocolate-Caramel Bliss

Author: lucy
Total Time: 43 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

Print Recipe

Description

Delicious chocolate cupcakes with caramel buttercream and Twix candy pieces.

Ingredients

Scale

1 cup all-purpose flour
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup vegetable oil
1 large egg, room temp
1 tsp vanilla extract
1/2 cup buttermilk (or milk + 1 1/2 tsp vinegar)
1/2 cup hot coffee (or hot water)
1 cup (2 sticks) unsalted butter, softened
3 cups powdered sugar
1/3 cup thick caramel sauce (plus more if needed)
1 tsp vanilla extract
1–2 Tbsp heavy cream or milk (as needed)
Pinch of salt
1/4 cup caramel sauce (for drizzling)
Chocolate sprinkles (optional)
6–8 mini Twix bars (or 4 full-size Twix), cut into pieces

Instructions

Preheat oven to 350°F. Line a cupcake pan with 12 liners.
In a bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt.
Add oil, egg, vanilla, and buttermilk. Mix until smooth.
Slowly whisk in hot coffee (or hot water) until batter is thin and glossy.
Fill liners 2/3 full.
Bake 16–18 minutes (toothpick should come out with a few moist crumbs).
Cool in pan 5 minutes, then cool completely on a rack.
Beat butter 2 minutes until pale and fluffy.
Add powdered sugar 1 cup at a time, mixing until smooth.
Beat in caramel sauce, vanilla, and salt.
Add cream/milk 1 Tbsp at a time until the frosting is thick but pipeable. Beat 1–2 minutes until fluffy.
Pipe caramel buttercream onto cooled cupcakes (large swirl).
Drizzle with caramel sauce and add chocolate sprinkles.
Top each cupcake with a piece of Twix (or two smaller pieces).

Notes

Use room temperature ingredients for best results.
Adjust caramel sauce consistency with more cream if needed.
Store cupcakes in an airtight container for up to 3 days.

Prep Time: 25 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 520
Sugar: 45g
Sodium: 200mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 70g
Fiber: 2g
Protein: 5g
Cholesterol: 50mg

Keywords: Twix cupcakes, candy bar cupcakes, chocolate caramel cupcakes, caramel drizzle, chocolate cupcakes, party dessert ideas