Twix Stuffed Cupcakes

Preheat oven to 350°F. Line a cupcake pan with 12 paper liners. Set aside.

In a medium-sized bowl, whisk together flour, baking soda, baking powder and salt. Set aside.

In a large bowl, whisk melted butter with sugar until combined. Add egg whites, milk, sour cream and vanilla extract and mix until combined. Slowly add dry ingredients to wet ingredients, mixing until batter is smooth and free of lumps.

Fill each liner about 1/4 full with batter and gently nestle a Twix piece into each liner (do not press the candy all the way to the bottom). Divide remaining batter among cupcake liners to cover the candy pieces and fill about 2/3 full.

Bake for about 18–20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before frosting.

While the cupcakes are baking, make the frosting. Beat softened butter on medium speed with an electric or stand mixer for about 3 minutes or until smooth and creamy. Add powdered sugar, cocoa powder, salt, vanilla extract, and milk with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more milk mixture is too thick.

Pipe frosting onto cooled cupcakes. Drizzle with caramel sauce and sprinke with shortbread cookie crumbles.