Saturday, August 17, 2013

Toffee Crunch Cupcakes

When I first saw these cupcakes on the blog Bakers Royale, I knew I had to try them! I am so glad I did; they are divine!

The cake part is chocolate and coffee flavored with bits of toffee mixed in. It has caramel frosting that's covered in a chocolate sauce and rimmed with toffee bits. Sounds amazing right? Well, yes, yes it is.

I couldn't resist and had to make mini ones too!

Aren't they so cute? I hope you enjoy them as much as I did!

toffee crunch cupcakes
{Makes 12 cupcakes}
{recipe adapted from Bakers Royale}

for the cupcakes:

  • 1 cup all purpose flour
  • 1 cup plus 2 tablespoons sugar
  • 1/3 cup plus 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted  butter, melted and warm
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 tablespoon instant espresso granules
  • 1/2 cup hot coffee
  • 1/2 cup toffee bits, plus extra for decorating

Preheat oven to 350 degrees F and line a cupcake pan with liners.
In a medium bowl whisk together flour, cocoa powder, baking soda and salt; set aside. Using a mixer, beat together butter, eggs and vanilla on medium speed for 1 minute. Gradually add flour mixture to egg mixture and beat until just incorporated. Add instant espresso granules, coffee and toffee bits and beat until batter is smooth. The batter will be thin (pouring consistency). Fill each cupcake liner 3/4 full. Bake for 15-18 minutes, or until toothpick comes out clean from the center. Set pan on wire rack to cool.

for the caramel frosting:

  • 5 egg whites
  • 1 1/2 cups sugar
  • 4 sticks salted butter, softened and diced
  • 1 tablespoon vanilla
  • 1/3 cup caramel sauce
  1. Combine egg whites and sugar in the bowl of an electric mixer and place over simmering water. Bring temperature of mixture to 150 degrees F while whisking constantly.
  2. Transfer bowl to electric mixer stand fitted with whisk attachment, and beat on medium speed until mixture has cooled and doubled in volume.
  3. Add butter, one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy, or even curdled, at times, but keep mixing and it will become smooth again. Add vanilla and caramel sauce and beat to combine.
for the chocolate dipping sauce:

  • 2/3 cup dark chocolate
  • 2 tablespoons heavy cream
  • 4 tablespoons powdered sugar
  • 4-8 tablespoons water, warm

Place chocolate and heavy cream in a heatproof bowl over simmering water. Let chocolate and cream sit for 2-3 minutes and then stir until smooth. Add powdered sugar and stir to combine. Add water one tablespoon at a time, mixing after each addition, until pouring consistency is reached. Set aside and let cool to warm.


Fill a pastry bag fitted with a large round tip. Pipe frosting onto each cooled cupcake starting from the outside and working towards the center to make a smooth even layer. Freeze cupcakes for about 20 minutes so that the frosting won't melt in the warm chocolate sauce. Remove from freezer and dip each cupcake into chocolate sauce and then rim with toffee bits. Return to freezer for chocolate to set. Remove from freezer and pipe one last swirl on the top of each cupcake.

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