Heat your oven to 180ºc/160ºcfan and prep 12 cupcake cases
Beat the butter with the light brown sugar until light and fluffy
Add the eggs, self-raising flour and cocoa powder and mix to combine
Spoon a smaller spoonful of the mix into the cupcake cases to cover the bottom (Half of what you would put it normally) and then add a piece of Twix on top. Add the other half of the cupcake batter and make sure the Twix piece is covered.
Bake in the oven for 20-22 minutes until they’re baked through and they are springy to touch
Beat the butter with an electric mixer for a couple of minutes to loosen it
Gradually add the icing sugar on a slow speed until it is combined then speed the mixer up and beat for 3-4 minutes until fluffy and smooth.
Add the caramel to the buttercream and continue mixing, keep on beating for 5 minutes until whipped!
Pipe on the buttercream – I used a 2D Closed Star Piping Tip to decorate my cakes but you can do whatever you like!
Add on a Twix Bar chopped in half, some sprinkles and enjoy!
Notes
For the Buttercream/Drizzle you can either use carnations caramel, a caramel sauce dulce de leche etc – a thick caramel sauce is all you need!
These cupcakes will last in an airtight container/cupcake box for 3 days at room temperature