Toffee Crunch Cupcake

Name: Toffee Crunch Cupcake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 128 grams cup all purpose flour; 1 teaspoons baking soda; 4 sticks unsalted butter, diced and softened; 79 milliliters caramel sauce (click here for a homemade caramel recipe); 12 servings Chocolate Dipping Sauce; 79 milliliters (1.5 ounces) SCHARFFEN BERGER Unsweetened Natural Cocoa Powder; 118 milliliters hot coffee; 158 milliliters dark chocolate; 5 larges egg whites; 2 larges eggs; 1 liters granulated sugar; 2 Tbsps heavy cream; 2 Tbsps instant coffee granules (recommended: Starbucks Via); 4 Tbsps powdered sugar, sifted; 0 teaspoons salt; 237 milliliters (7.3 ounces) sugar; 118 milliliters chocolate covered toffee bits; 118 milliliters (1 stick) unsalted butter, melted and warm; 1 Tbsp vanilla; 1 teaspoon pure vanilla extract; 5 Tbsps water, warm

Toffee Crunch Cupcake might be just the dessert you are searching for. This recipe makes 12 servings with 925 calories, 5g of protein, and 45g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up eggs, heavy cream, chocolate covered toffee bits, and a few other things to make it today. Several people really liked this American dish. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Position a rack in the lower third of the oven.

Equipment you will use

Oven

Heat the oven to 350 degrees.Cupcake

Ingredients you will need

Cupcakes

Equipment you will use

Oven

In a large bowl, combine and mix togetherflour, cocoa powder, sugar, baking soda and salt.

Ingredients you will need

Cocoa Powder

Baking Soda

Sugar

Salt

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Bowl

Add inbutter, 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.

Ingredients you will need

Instant Coffee

Vanilla

Coffee

Egg

Equipment you will use

Bowl

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.TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them.Caramel Frosting

Ingredients you will need

Cupcakes

Frosting

Caramel

Cocoa Powder

All Purpose Flour

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Measuring Cup

Toothpicks

Oven

Frying Pan

Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.

Ingredients you will need

Egg Whites

Sugar

Water

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Whisk

Bowl

Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.

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Stand Mixer

Whisk

Bowl

Add butter in one piece at a time, mixing to incorporate after each addition.The mixture may appear clumpy and almost curdled looking-this isnormal. Keep mixing and it willbecome evenand smooth again.

Ingredients you will need

Butter

Add salt and vanilla and mix to combine.

Ingredients you will need

Vanilla

Salt

Add caramel sauceand mix to combine.Chocolate Dipping Sauce

Ingredients you will need

Dipping Sauce

Chocolate

Caramel

Place chocolate and heavy cream in a bowl over simmering water.

Ingredients you will need

Heavy Cream

Chocolate

Water

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Bowl

Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine.

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Chocolate

Cream

Add powdered sugar and mix to combine.

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Powdered Sugar

Add water one tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.To assemble cupcake

Ingredients you will need

Cupcakes

Sauce

Water

To frost the cupcakes: Fill a pastry bag fitted with a large round tip and start piping from the outside working in to the center to create one even layer. Freeze cupcakes for 20 minutes before dipping in warm chocolate sauce, so that the frosting does not melt.

Ingredients you will need

Hot Fudge Sauce

Cupcakes

Frosting

Equipment you will use

Pastry Bag

Remove cupcakes and dip in warm chocolate sauce, and then rim with chocolate covered toffee bits. Return cupcakes to freezer for five minutes for chocolate to set.

Ingredients you will need

Hot Fudge Sauce

Toffee Pieces