Toffee Crunch Cupcakes

Even though it is the middle of October, I elected to try a recipe that is not 95% pumpkin. It turned out okay, though, because they were a pretty big hit around Castle Frazier.

Toffee Crunch Cupcakes

Cupcakes: (adapted from Bakers Royale)

Makes 12 cupcakes

1 c flour

1 c + 2 tbsp sugar

1/3 c + 2 tbsp cocoa powder

1/2 tsp baking soda

1/4 tsp salt

1/2 c (1 stick) unsalted butter, melted and warm

2 eggs

1 tsp vanilla extract

2 tbsp instant coffee 

1/2 c hot coffee

Caramel sauce: (from Bakers Royale)

Makes about 1 cup

5 tbsp water

3/4 c sugar

2/3 c heavy cream

Caramel frosting: (from Chocolate Moosey)

Frosts 12 cupcakes

1/2 c (1 stick) unsalted butter, softened

1 1/2 c powdered sugar

1/4 c salted caramel sauce (homemade or store bought)

Chocolate dipping sauce: (from Bakers Royale)

Tops 12 cupcakes generously

2/3 c dark chocolate chips

2 tbsp heavy cream

4 tbsp powdered sugar

4-8 tbsp warm water

3/4 c toffee bits

For the cupcakes: Preheat the oven to 350 and line a muffin pan with baking cups.

Add flour, cocoa powder, sugar, baking soda, and salt in a bowl and mix thoroughly to combine. Add the butter, eggs, and vanilla and beat on medium speed for one minute. Scrape the sides of the bowl and add the instant coffee powder and the hot coffee. Beat for 20-30 seconds until the batter is smooth. (The batter will be thin enough to pour.) Divide it evenly among the lined cups. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool.

For the caramel sauce: 

1. Add water and sugar to a saucepan over low heat and stir until sugar has dissolved. 

2. Increase heat to high. Now and then, give the pot a swirl using the handle to keep the mixture moving (don't stir the mixture directly). The mixture will start to bubble after a minute.

3. After approximately 3 minutes, the mixture will be a light shade of amber. 

4. After another 30-90 seconds, the mixture will turn dark amber. 

5. Once the mixture is dark amber, turn off the heat and add the cream. Whisk to combine (don't worry about the bubbles, they'll disappear upon cooling).

6. Cool to warm before using. Store in a jar in the fridge. 

my leftover homemade caramel sauce

For the frosting: In a large mixing bowl, beat the butter and sugar until smooth. Add the caramel sauce and then beat until light and fluffy.

For the chocolate dipping sauce: Place chocolate in cream in a double boiler over simmering water. Let sit for 2-3 minutes before stirring slowly to combine. Add powdered sugar and stir to combine. Add water one tablespoon at a time, mixing after each addition. Add until pouring consistency is reached. Let sauce cool to warm. 

Assembly: 

1. Once the cupcakes are cool, spread a thin layer of caramel frosting over each cupcake and put in the freezer for 20 minutes (now is a good time to make the chocolate sauce).

2. Dip each cupcake in the warm chocolate sauce and then immediately in the toffee bits. Put cupcakes in the freezer for an additional 5 minutes to let the chocolate set.

freshly-dipped cupcakes

3. Finish piping frosting on top of cupcakes.