Chocolate Caramel Toffee Cupcake

Name: Chocolate Caramel Toffee Cupcake
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 24
Cuisine: American
Ingredients: 1 teaspoon baking soda; 473 milliliters butter; 79 milliliters confectioners sugar; 74 grams chocolate bar; 2 eggs; 473 milliliters all-purpose flour; 355 milliliters granulated sugar; 473 milliliters granulated sugar; 355 milliliters heavy cream, chilled; 177 milliliters milk; 237 milliliters milk; 1 teaspoons salt; 118 milliliters unsalted butter; 177 milliliters unsweetened cocoa; 1 teaspoon vanilla extract; 2 teaspoons vanilla extract; 3 teaspoons vanilla extract; 118 milliliters vegetable oil

Chocolate Caramel Toffee Cupcake might be just the American recipe you are searching for. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 24. One portion of this dish contains approximately 3g of protein, 32g of fat, and a total of 525 calories. It is a good option if you're following a vegetarian diet. A mixture of vegetable oil, flour, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so tasty. It works best as a dessert, and is done in approximately 1 hour and 40 minutes.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Place 24 cupcake liners in a cupcake pan.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Muffin Tray

In a large bowl, mix together the flour, granulated sugar, milk, cocoa, vegetable oil, vanilla extract, salt and eggs.

Ingredients you will need

Granulated Sugar

Vanilla Extract

Vegetable Oil

Cocoa Powder

All Purpose Flour

Egg

Milk

Salt

Equipment you will use

Bowl

Mix until smooth.

Add the baking soda to 1 cup water.

Ingredients you will need

Baking Soda

Water

Add baking soda mixture to the batter.

Ingredients you will need

Baking Soda

Mix well (the batter will be thin).

Pour the batter into baking cups, filling three-quarters of the way up.

Bake for 12 to 15 minutes.

Equipment you will use

Oven

Place the Caramel in a pastry bag fitted with a small tip. Push the tip through the bottom of paper liner to fill each cupcake.

Ingredients you will need

Caramel

Cupcakes

Equipment you will use

Pastry Bag

Add the Whipped Frosting to a pastry bag fitted with a large tip. Pipe a swirl of the frosting onto each cupcake, covering the filling.

Ingredients you will need

Frosting

Cupcakes

Equipment you will use

Pastry Bag

Sprinkle the Toffee over the frosting.

Ingredients you will need

Frosting

Toffee

Transfer the cupcakes to the refrigerator and chill for at least 30 minutes.

Ingredients you will need

Cupcakes

In a large saucepan, stir together the granulated sugar, milk, butter, 2 teaspoons vanilla extract and the salt. While stirring, bring to a boil. Cook for 7 minutes.

Ingredients you will need

Granulated Sugar

Vanilla Extract

Butter

Milk

Salt

Equipment you will use

Sauce Pan

Remove from the heat, and stir in the remaining teaspoon of vanilla extract.

Ingredients you will need

Vanilla Extract

Let cool.

Chill the bowl of a stand mixer in the freezer.

Equipment you will use

Stand Mixer

Bowl

Add the heavy cream to the chilled bowl. Whip with the whisk attachment on medium-high speed until soft peaks form.

Ingredients you will need

Heavy Cream

Equipment you will use

Whisk

Bowl

Add the confectioners' sugar and continue to whip until thoroughly combined and stiff peaks form. Be careful not to over beat. Blend in the vanilla extract.

Ingredients you will need

Powdered Sugar

Vanilla Extract

Spray a large cookie sheet with nonstick spray.

Ingredients you will need

Equipment you will use

Baking Sheet

Combine the butter, granulated sugar and 1/2 cup water in a heavy pan. Stir constantly at a simmer until the mixture turns brown (like a brown paper bag).

Ingredients you will need

Granulated Sugar

Butter

Water

Equipment you will use

Frying Pan

Pour the mixture onto the prepared cookie sheet. Break the chocolate bar onto the toffee while still hot. With the back of a spoon, spread the chocolate evenly.

Ingredients you will need

Spread