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?
Ingredients
CUPCAKE
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
CARAMEL FROSTING
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)
CHOCOLATE DIPPING SAUCE
2/3 cups dark chocolate
2 tablespoons heavy cream
4 tablespoons powdered sugar, sifted
5-8 tablespoons water, warm
Directions
PREPARATION
- Position a rack in the lower third of the oven. Heat the oven to 350 degrees.
CUPCAKE
- 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.
- 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.
- Set the pan on a rack to cool. Frost the cupcakes when they are completely cool. Store and serve at room temperature.
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- Visit Toffee Crunch Cupcake with Caramel Frosting @ www.bakersroyale.com for full directions