Heat your oven to 180C/160 Fan/350F and line a cupcake/muffin tin with 12 Large cupcakes cases/Muffin Cases or a large tray with 12 Iced Jems Baking Cups like I have!
With a stand mixer – Beat the butter with the light brown sugar until light and fluffy – Combine the eggs, self-raising flour and cocoa powder with the butter/sugar mix until well combined. It won’t take too long to mix!
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 Twix Bite on top. Add the other half of the cupcake batter and make sure the Twix bite is covered.
Bake in the oven for 15-20 minutes until they’re baked through and they are springy to touch – Mine usually take 17-18 minutes! Leave them to cool fully on a wire rack (Or on the baking tray you used if you used the Iced Jems Baking Cups!
To make the Caramel Buttercream Frosting –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!
Hollow out part of the cupcakes, and fill with spread, or just spread some of the Twix Spread on top of the cupcakes like I have.
Pipe on the buttercream – I used a 2D Closed Star Piping Tip to decorate my cakes but you can do whatever you like!
Add in a Twix Bar chopped in half, and enjoy!
For the Buttercream/Drizzle you can either use Carnations Caramel, Dr Oetker Salted Caramel centres, Dulce de Leche etc – a thick caramel sauce is all you need!
I found my Twix spread in Asda, Tesco, and Sainsbury’s before, and its kept near the Nutellas and such. If you want an extra chocolatey fix, you can add in 100g of chocolate chips to the cupcake mix, but this isn’t essential.
These cupcakes will last in an airtight container/cupcake box for 3 days at room temperature!