Candy bars are tasty, so why not a cupcake inspired by one?
Cake
Yellow cake mix - prepare as instructed adding 1/4 cup caramel sundae syrup to the batter.
Frosting
Caramel Chocolate Frosting (I use the Hershey's Cocoa Powder recipe as my guide)
1 stick (1/2 cup) butter or margarine
2/3 cup cocoa powder
3 cups powdered sugar
1/4 cup milk
1/2 tsp vanilla extract
1/4 cup caramel sundae syrup
Melt butter. Stir in cocoa. Alternately add 1-2 cups of the powdered sugar and enough milk to make frosting relatively thin. Add vanilla and caramel. Mix thoroughly and alternately add the rest of the powdered sugar and milk until desired consistency is reached.
Decorating
Using Wilton tip #1M frost cupcakes swirling frosting inward from outside edge. Top with chopped Twix bar pieces and drizzle with caramel sundae syrup.
Inspired by the drink, this recipe was sent to me by a friend who found it on Pinterest (thank you www.smittenkitchen.com) and then I modified a few modifications
Makes 24 cupcakes
Preheat oven to 350. Line muffin pan (s) with liners.
Guiness Chocolate Cake
Part 1 Ingredients
1 cup (2 sticks) unsalted butter
1 cup Guinness
3/4 cup cocoa powder
Part 2 Ingredients
2 cups flour
2 cups sugar
1 1/2 tsp baking soda
3/4 tsp salt
Part 3 Ingredients
2 eggs
2/3 cups sour cream
In a medium size sauce pan, bring butter and Guinness to a simmer. Once simmering, stir in cocoa powder and whisk until smooth. Once smooth, remove from heat and allow to cool while completing next steps.
Combine Part 2 Ingredients in a bowl. Be sure to stir in order to mix all parts for even distribution of ingredients.
In a separate large mixer bowl, using an electric mixer (stand mixer works great for this recipe - use the burnished flat beater instead of the wire whip) blend Part 3 ingredients.
Once Part 3 ingredients are blended, add Part 1 ingredients until just combined. Add Part 2 ingredients (dry ingredients) one cupful at a time and continue to stir on low speed until blended. Once ingredients are blended, use a rubber spatula to fold batter until completely combined.
Evenly distribute batter into cupcake liners. Bake for approximately 18 minutes. To test if done, tap the top of the cupcake. If the cake springs back, the cupcake is finished baking, if it leaves an indent, continue to bake and recheck at 1-2 minute intervals until finished.
Once cupcakes have finished baking, set aside and cool completely on wire rack.
Chocolate Ganache Filling
Ingredients
1/3 cup heavy cream
1 cup semi-sweet mini chocolate chips
3-4 tbs Bailey's Irish Cream
Place chocolate chips in a small bowl.
In a small sauce pan (or you can microwave) heat heavy cream until boiling. Pour boiling cream into chocolate chips and stir. Once all chocolate chips have melted, add the Baileys stiring until combined. Allow ganache to cool until it is a thick liquid.
Filling Cupcakes: Use Wilton tip #230 to fill cupcakes with ganache. Another option to fill these is to use a spoon to scoop out some of the center of the cupcake from the top and then spoon in the ganache. If you "core" the cupcakes you will have more filling on the inside. The decorate tip allows for only a small amount of ganache in each cupcake.
Frosting
Ingredients
1 stick butter or margarine
5-6 cups confectioners (powdered) sugar
6-8 tbs Baileys Irish Whiskey
Using an electric mixer, beat butter until fluffy. Alternately add sugar and Bileys. I normally add a cup of powdered sugar, blend, and then add a tablespoon of Baileys. Add sugar/Bailey's until desired consistency is reached.
Decorating
Using Wilton drop flower tip #2D, start from the outside edge of the cupcake and swirl the frosting to the center. Dust with cocoa powder.
