Toffee Crunch Cupcake with Caramel Frosting

Grab your toffee crunch in a cupcake crumb with a little caramel frosting dipped in some chocolate and rimmed with chocolate covered toffee bits. Its  decadence meets gluttony-but should a cupcake be anything else but that?


1 cup (4.5 ounces) all purpose flour
1 cup plus 2 tablespoons (7.3 ounces) sugar
1/3 cup plus 2 tablespoons (1.5 ounces) SCHARFFEN BERGER Unsweetened Natural Cocoa Powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and warm
2 large eggs
1 teaspoon pure vanilla extract
2 tablespoon instant coffee granules (recommended: Starbucks Via)
1/2 cup hot coffee
1/2 cup chocolate covered toffee bits

5 large egg whites
11/2 cup granulated sugar
4 sticks unsalted butter, diced and softened
1/4 teaspoon salt
1 tablespoon vanilla
1/3 cup caramel sauce (click here for a homemade caramel recipe)

2/3 cups dark chocolate
2 tablespoons heavy cream
4 tablespoons powdered sugar, sifted
5-8 tablespoons water, warm


  1. Position a rack in the lower third of the oven. Heat the oven to 350 degrees.


  1. In a large bowl, combine and mix together flour, cocoa powder, sugar, baking soda and salt. Add in butter, eggs, and vanilla and beat for one minute. 
  2. Scrape down the sides of the bowl and add the instant coffee granules and hot coffee, beat until batter is smooth, about 20-30 seconds. 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. 
  3. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool. Store and serve at room temperature.
  4. .....
  5. Visit Toffee Crunch Cupcake with Caramel Frosting @ www.bakersroyale.com for full directions

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