Salted Caramel Toffee Cupcakes
User Reviews
5
2 reviews
Excellent
Salted Caramel Toffee Cupcakes
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Salted Caramel Toffee Cupcakes are the ultimate salty sweet treat! Vanilla cupcake loaded with toffee bits with a homemade chocolate caramel frosting. YES!
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Ingredients
For the vanilla toffee cupcakes:
- 1 1/2 cups all-purpose flour 6.75 ounces
- 1 teaspoon baking powder
- 1/2 teaspoon salt fine
- 1 unsalted butter 1 stick, at room temperature
- 3/4 cup granulated sugar
- 2 egg large plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup whole milk or buttermilk
- 1/2 cup Milk Chocolate Toffee Bits
For the chocolate caramel frosting:
- 1 unsalted butter 1 stick, at room temperature
- 2 cups confectioners’ sugar
- 4 ounces semisweet chocolate melted
- 2 tablespoons cocoa powder
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 cup salted caramel sauce or store-bought, homemade
- Milk Chocolate Toffee Bits for garnish
- sea salt flaky, for garnish
Instructions
For the cupcakes
- Preheat the oven to 350°F. Line a standard muffin tin with nonstick cupcake liners.
- In a medium bowl whisk together the flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs and yolk, one at a time, and beat until combined. Add in the vanilla. On low speed, beat in the flour mixture in three separate batches, alternating with the milk. Beat on medium-high speed until just combined. Fold in the toffee chips.
- Divide the batter evenly among the prepared muffin cups. Bake for 20 minutes, or until the tops spring back when touched. Let cool for 10 minutes before removing to a wire rack to cool completely.
For the frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the chocolate, cocoa powder, milk, and vanilla and beat on medium for 1 minute, or until well combined. Add in the caramel and beat until very well combined.
- Spread onto the cooled cupcakes with a small offset spatula. Sprinkle with toffee chips and flaky salt.
Notes
- The chocolate caramel frosting calls for caramel sauce. You can make your own using this homemade tutorial, or purchase a high quality jar from the store. I prefer Trader Joe's salted caramel sauce!
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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