I don’t know too many people who would turn down a Twix bar. The cookie base, layer of caramel, and chocolate coating are a triple threat when it comes to sweet treats. Last year, I introduced you to my Twix bars. That recipe was a huge hit, not only with you all, but within my family as well. So this year, I am sharing a new rendition of those famous Twix ingredients in a cupcake form. Because who doesn’t love a cupcake!
Not only did my Twix bars receive rave reviews because of their taste, but many of you were thrilled that they were vegan, paleo, gluten-free, and dairy-free. So I wanted my cupcakes to follow suit. The flours I used were a combination of either cashew or almond flour, coconut flour, and some arrowroot. I used flax eggs but if you want to use regular eggs, that works too (for non-vegans). I love baking with brown butter ghee! It has such a rich quality and outstanding flavor which results in a wonderfully baked cupcake. If you choose not to use ghee, coconut oil or vegan butter will do the job as well.
The caramel layer is date based and I seriously cannot get enough of it! I keep finding delicious ways to use it. If you haven’t tasted it, it’s a must-try, especially with the holidays upon us. For the chocolate, you can make that two different ways. It really depends on your dietary requirements. Both are delicious and I explain the different methods in the recipe instructions. These Twix cupcakes are a fun and popular choice when it comes to entertaining or celebrating a special occasion. I hope you enjoy this healthyish way to enjoy Twix!
2 cups almond or cashew flour (a mixture is fine too)
2 Tbs coconut flour
1/4 cup arrowroot or tapioca starch
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
2 flax eggs (2 Tbs flaxseed + 6 Tbs water)
1 tsp vanilla extract
1/4 cup maple syrup
1/4 cup brown butter ghee or coconut oil, melted
1/2 cup full fat coconut milk
30 medjool dates
1/2 cup cashew butter
1 tsp vanilla extract
1/4 tsp salt
1-3 tsp water (optional- see note in method)
1 cup Enjoy Life chocolate chips
2 Tbs coconut oil
4 oz unsweetened baking chocolate (100% cacao)
5 Tbs coconut oil
1/4 cup maple syrup
1) Preheat oven to 350°F and put 10 liners into a muffin pan. Combine the dry ingredients for the cake layer in a medium bowl. In a separate large bowl, beat the flax eggs, vanilla, ghee (I prefer using the brown butter ghee…so yummy) or coconut oil, maple syrup, and coconut milk at medium speed for about a minute. Mix the wet and dry ingredients. The batter will be a little thick. Spoon the batter into the muffin pan and bake for about 20-25 minutes, or until the center is firm. Remove from the oven and cool.
2) While the cupcakes are baking, start the date caramel. Put all of the caramel ingredients, except for the water, into your food processor. Pulse to combine and break down. Then turn it on to process further. You want a smooth ball to end up forming. If you find your mixture is crumbly, add 1 teaspoon of water. Process again. You may have to add up to 3 teaspoons of water in order to achieve a smooth caramel ball. Once you have it, remove it from the processor and place on a piece of parchment paper. Flatten it about 1/2 inch thick. Then cut out circle shapes so you can gently lay them on top of the cooked cupcakes. I used a biscuit cutter that was about 2 inches in diameter. Place the caramel circles on top of the cupcakes. Gently press down, but not too hard. Return the cupcakes to the oven at 350°F for about 10 minutes to allow the cake and caramel to bond together. Remove from oven and cool.
3) Once cooled, melt the chocolate ingredients over low heat, stirring frequently. Once melted, let the chocolate sit for a few minutes to cool down a bit. Then drizzle the chocolate over the cupcakes. The chocolate will firm up in about 15-30 minutes. It mostly depends on the room temperature. You can also put them in the refrigerator to speed up the process.
4) Makes 10 delicious cupcakes! Store them in the refrigerator for best results.