Ahhhh yes. The TWIX CUPCAKES HAVE ARRIVED.
I posted these on Female Foodie over a month and a half ago and am finally getting around to sharing the recipe with you guys here today!! 🎉 🎉 🎉 I’ve made these cupcakes at least 4 times in the past month or so and just can’t get enough! These are some serious winner babes.
BUT FIRST. Let’s chat for a sec.
As we get closer and closer to moving-to-Texas-day (hello, TOMORROW) I am becoming more and more terrified.
I am SO looking forward to a change of scenery and people and things and food and culture and everything, but at the same time I am completely scared beyond all belief of this change bc HELLO LEAST ADAPTABLE PERSON EVER 🙋 (<– me, raising my hand).
I am so afraid to leave the family we have in Utah, the grocery store that I like to go to, our incredible church community, and the soda shop a few blocks away. Everything has just grown to feel so comfortable here. So safe.
This is where I came to college, where I met & married my husband, where I found some of my best friends in the whole wide world. There are people here in Utah that have literally changed my life and I worry that somehow I’ll never see them again.
There are incredible, wonderful, beautiful memories and ones I never want to relive. In these 2 1/2 years spent in Utah I’ve struggled harder than ever, yet miraculously come out on top.
There are so many pieces of myself here and I’m terrified to leave them behind.
And yet, I’m so crazy grateful for this opportunity we have to leave, to experience such a big change, to go through it all with my very best friend and right hand man. I’m immensely grateful for the built-in friends I already have in Texas, Brigham’s sweet, wonderful parents, and for the church community that is already welcoming us in with open arms before we’ve even arrived.
Change is still just so scary, you know? I feel like I’m going to my first day of kindergarten all over again and freaking out about whether I’ll be able to make any friends and successfully make it through the day without crying or wetting my pants.
(Okay, wetting my pants is not a concern.)
But there. There enters in these cupcakes. Because baking for other people is how I like to tell them, hey, I like you, and I’d love to be your friend. It says, I don’t always have the right words in the right moment, but I know how to make a cake and maybe that can make up for it.
At least, that’s the only tactic I have planned right now bc sometimes my bad social skills take front & center, so we need a delicious distraction. A moist, rich chocolate cake, topped with salted caramel buttercream and a Twix bar type of distraction.
We can do hard things.
- For the cupcakes:
- 1 c all-purpose flour (spooned & leveled)
- ½ c sugar
- ½ c light brown sugar, packed
- ½ c cocoa powder
- 1 t baking soda
- ½ t baking powder
- ¼ t salt
- 1 c low-fat buttermilk, room temperature
- 3 large eggs, room temperature
- ½ c canola oil
- 1 t vanilla
- 24 Golden Oreo cookies
- For the frosting & caramel:
- ⅓ c sugar
- 1 T unsalted butter
- ¼ c heavy cream
- 1 t vanilla
- ½ t fine sea salt
- ½ c unsalted butter, softened
- 3 c powdered sugar
- 2-3 T heavy cream
- 8-12 fun-size Twix bars, cut in halves or thirds, for topping
- Heat sugar in a saucepan over medium heat. Don't stir. The sugar will start to melt, and as soon as it has melted into a large, golden brown puddle, stir in the butter.
- After the butter is melted, stir in the heavy cream. The caramel will seize, but don't freak out. Keep stirring and let cook for about 1 minute. The caramel will become smooth and glossy. You might have a few residual sugar lumps, which you can either pick out or keep in. Stir in the vanilla and sea salt. Pour the caramel into a heatproof bowl and let cool.
- Preheat oven to 350 and line a cupcake/muffin tin with paper liners. Place a golden oreo in the bottom of each paper liner.
- In a large bowl, whisk together flour, sugars, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together buttermilk, eggs, canola oil, and vanilla. Pour the wet into the dry and mix until just combined.
- Fill each paper liner about ¾ full with batter. Bake for 12-15 minutes, until cooked all the way through and a toothpick inserted in the center comes out clean.
- Immediately transfer the cupcakes to a wire rack and let cool. Once the cupcakes have fully cooled, prepare the frosting.
- In a large bowl, with a handheld electric mixer, whip the butter and cream cheese together for about 2-3 minutes. Then, slowly add in all of the powdered sugar, followed by about ¾ of the cooled caramel sauce and 2 T of heavy cream, adding more cream if the frosting is too thick.
- Frost the cupcakes as desired. Top each with a Twix bar piece and a drizzle of caramel sauce. Serve!