Wednesday, June 12, 2019

Toffee Crunch Cupcakes

Oh my goodness! These cupcakes are absolutely amazing in both how they look and taste! 

The prefect chocolate cupcake is top with a Swiss meringue caramel buttercream, then dipped in a dark chocolate sauce and coated in chocolate heath bits. If that wasn't enough it is topped with more buttercream.

Now let's talk about this amazing buttercream. It is light and fluffy with a subtle sweetness from the caramel. Several of my co-workers who typically do not like frosting fell in love with this one.

These cupcakes are definitely a show stopper. When I took them into work they got rave reviews with suggestions I start a side business of selling baked goods, especially these cupcakes. One co-worker was shocked I made them and did not buy them from a bakery. Two other co-workers said they were better than a local bakery in town. To say these were a huge hit is an understatement. I should also mention my husband, who is not a big sweets person, tried to bribe the kids for their cupcakes. It did not work, the girls would not give up their cupcakes.

Toffee Crunch Cupcakes


  • 1 cup all purpose flour
  • 1 cup + 2 tablespoons granulated sugar
  • 1/3 cup + 2 tablespoons unsweetened natural cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 cup (1 stick) unsalted butter, melted and warm
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon espresso powder
  • 1/2 cup hot coffee
  • 1/2 cup Heath toffee bits
Swiss Meringue Caramel Buttercream
  • 5 egg whites
  • 1 1/2 cups granulated sugar
  • 2 cups (4 sticks) unsalted butter, diced and softened
  • 1 tablespoon vanilla extract
  • 1/3 cup caramel sauce
Chocolate Dipping Sauce

  • 2/3 cups dark chocolate chips
  • 2 tablespoons heavy cream
  • 4 tablespoons powdered sugar, sifted
  • 5-8 tablespoons warm water
  • heath chocolate covered toffee bits

  1. Place an oven rack in the lower third of the oven and preheat the oven to 350º F. Line a muffin tin with 12 muffin liners.
  2. In a large bowl, whisk together the flour, cocoa powder, sugar and baking soda.
  3. Add in the butter, eggs and vanilla extract, beat with an electric mixer for 1 minute.
  4. Scrap down the sides of the bowl and add in the espresso powder and hot coffee, beat until the batter is smooth, about 30 seconds.
  5. Divide the batter evenly between the cupcake liners.
  6. Bake for 18-22 minutes or until an inserted toothpick comes out clean.
  7. Place the muffin tin on a cooling rack and allow to cool completely.
Swiss Meringue Caramel Buttercream
  1. In a medium bowl, whisk together the egg whites and sugar.
  2. Place the bowl over a pot of simmering water, the bowl should not touch the water. Whisk constantly until the mixture reaches 160º F and the sugar is completely dissolved.
  3. Carefully pour the mixture into the bowl of a stand mixer. Using the whisk attachment, beat on medium-high speed until stiff glossy peaks form and the bowl feels room temperature and not warm.
  4. Switch to the paddle attachment.
  5. With the mixer on medium speed add the butter 1 tablespoons at a time mixing until it is completely incorporated before adding more butter. The mixture may appear clumpy or curdled, this is normal, keep on mixing and it will become smooth again.
  6. Add in the vanilla and caramel and mix until combined.
Chocolate Dipping Sauce
  1. In a medium bowl, add the chocolate and heavy cream. Place the bowl over a pot of simmering water, the bowl should not touch the water.
  2. Allow the chocolate and cream to sit for 2-3 minutes without stirring. Slowly stir the mixture until completely combined.
  3. Remove the bowl from the heat and add in the powdered sugar, stirring until completely mixed. Add the warm water, 1 tablespoon at a time until the chocolate reaches a pourable consistency. Set the chocolate mixture aside and let cool until warm, but not hot.
Assembling Cupcakes
  1. Fill a pastry bag, fitted with a large round tip, with some of the frosting. Start piping on the outside edge of the cupcake and work towards the center creating an even layer of frosting.
  2. Freeze the cupcakes for 20 minutes.
  3. Dip the tops of the cupcakes in the warm chocolate sauce and roll the edges of the cupcakes in the chocolate covered toffee bits.
  4. Freeze the cupcakes for 5 minutes or until the chocolate is set.
  5. Remove the cupcakes from the freezer and pipe additional frosting on the top.

I used Wilton's 2D tip to frost the tops of the cupcakes.
*Adapted from Bakers Royale.

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