PT30M
• Prep Time: 30 Minutes
PT15M
• Cook Time: 15 Minutes
PT45M
• Total Time: 45 Minutes
• Difficulty: Novice
• Serves: 2 dozen
• Cuisine: American
Preheat oven to 350 FLine cupcake tin with cupcake liners.Mix together the flour, baking soda, baking powder, and salt in a medium bowl, set aside.Whisk to

• 1/2 cup unsweetened cocoa powder
• 3 large eggs
• 1/2 cup hot water
• 2 1/4 cups flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 2/3 cup granulated sugar
• 1 tablespoon vanilla
• 3/4 cup sour cream
• 1 cup butter (2 sticks, cut into small pieces)

1. Preheat oven to 350 F
2. Line cupcake tin with cupcake liners.
3. Mix together the flour, baking soda, baking powder, and salt in a medium bowl, set aside.
4. Whisk together the unsweetened cocoa powder and the hot water in a small bowl.
5. Heat butter and sugar together in a medium bowl on the stove on medium to low heat setting.
6. Heat and whisk until they are just combined and melted together. Add in the cocoa powder mixture to the butter and sugar mixture.
7. Remove from heat and blend with an electric beater for 4-5 minutes until it is cool.
8. Add in eggs one at a time mixing thoroughly between additions. Mix in vanilla
9. Finally alternate adding in the flour and the sour cream in additions of thirds until they are completely blended in.
10. Add half of the butter in cupcake tins and put a frozen mini twin in the center of the batter. Pour a little batter over the top of the candy, just enough to cover it.
11. Bake in the oven for 15-18 minutes or until a toothpick can be inserted and comes out cleanly.

• 1/2 Cup Room Temperature Salted Butter (1 stick)
• 1/2 Cup Salted Caramel Sauce
• 1 Tsp Vanilla Extract
• 2 Cups Confectioners Sugar

1. Cream 1 stick of softened butter for 3-5 minutes until it is light and fluffy.
2. Next slowly add in the powdered sugar and mix well between additions.
3. Add the vanilla extract and mix it in.
4. Add the Salted caramel next and thoroughly blend it into the frosting until light and airy.
5. Place the frosting in a piping bag and pipe frosting onto the cupcakes.
6. Place the remaining salted caramel sauce in a piping bag with a small circle tip.

Drizzle slowly over frosted cupcakes. Top with a mini twix. Store cupcakes in an airtight container.