Chocolate & Toffee Cupcakes | sugar & snapshots

Chocolate Toffee Cupcakes

One of my fabulous friends sets up a cupcake day with me every few months. This time she said she wanted something with a toffee flavor or almonds, and I was happy to indulge her! Chocolate toffee cupcakes like this have been on my mind for a while now because of my trips to Angel Food bakery in Minneapolis. They do a Butterfinger cupcake that is just awesome and I knew I wanted to do something similar.

I’m happy to say that it only took two attempts to achieve perfection. First attempt was a different recipe that just tasted like raw flour and chocolate. I would not give those to anyone to eat, they were just not good. Second try was this very simple chocolate cake I had made before but it was dry. We ended up adding in some sour cream for moisture and we got great success! Not only is this a fantastic chocolate cupcake recipe, it’s also very quick and simple to make. Now, being the Swiss meringue buttercream queen that I am, I knew adding caramel to the basic buttercream would make this cupcake just heaven.

Oh yeah, was I right. Give half of the completed cupcakes to your friends and keep the other half to yourself for maximum happiness.

Chocolate Toffee Cupcakes

Yield: 16 cupcakes

Chocolate Cupcakes

  • 7 oz Unsalted Butter, softened
  • 7 oz Sugar
  • 4 Eggs
  • 5 oz Flour
  • 3 oz Cocoa Powder
  • 2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/3 c Sour Cream

Prepare a cupcake tin with paper liners and set oven to 350°F. Weigh out the butter and sugar into the bowl of your stand mixer and set to whisk until pale and fluffy. Meanwhile, combine the flour, cocoa powder, baking powder and salt in a small bowl.

Add two eggs and half of the dry ingredients to the butter mixture. Mix until combined about 30 seconds, scrape down the sides add in two eggs and remaining dry ingredients. Combine for 30 seconds, scrape down the sides. Add in the sour cream and mix for 30 seconds until well combined. Divide the mixture into the prepared tin. I used a 1/4c scoop which made 16 cupcakes.  Bake for 18-20 minutes until toothpick inserted in center comes out clean. Cool completely before decorating.

Ganache &  Heath Toffee Crumble

  • 4 oz Heavy Cream
  • 4 oz Dark Chocolate (60%)
  • 4 Heath Bars (5.5 oz)
  • Optional: 16 Heath Mini’s to decorate

With a zip-lock bag and a mallet (or something else heavy) or in a food processor, crush 4 Heath bars until a fine crumble. Set aside in a bowl.

Add the chocolate to a cereal size bowl. Bring the heavy cream up to a simmer via microwave or stove-top. Pour over the chocolate let it set for one minute and stir until combined. Dip the tops of the cupcakes into the warm ganache and lightly add the crushed heath bars around the edges of the cupcakes. Set aside to set and prepare the buttercream.

Salted Caramel Swiss Meringue Buttercream

  • 5 egg whites
  • 5 oz sugar
  • 16 oz (4 sticks) unsalted butter
  • 1/2-2/3 c Caramel Sauce
  • 1/2 tsp Kosher Salt

You can make your own or buy it (Mrs. Richardson’s Butterscotch Caramel is an excellent substitute), and use any coarse grain salt you have on hand or omit it completely.

Prepare a medium sauce pan with 1″ of water and set to a low simmer. In a 2 quart bowl add in the egg whites and sugar whisk until well combined and slightly foamy. Place over the simmering water continue to whisk until you can no longer feel the sugar in the mixture. It should just feel smooth and glossy. Transfer to the bowl of your stand mixer and whisk on high speed until cool, about 7-10 minutes. Once the egg whites are cool with the mixer still on high begin adding in the butter 4 tbsp at a time. Once all the butter is in the mixture will look split and curdled. Keep whisking and it will come together and look like a frosting. Add in the caramel and salt, whisk until completely combined. Add more caramel to taste. Use immediately or freeze for up to a month.

Pipe or scoop the frosting onto each cupcake, and decorate with extra crumbs or place a Heath mini on top of each cupcake.

Caramel Sauce

  • 1c Sugar
  • 1/2 c Water
  • 2/3 c Heavy Cream, warm (110°F)
  • 1 tbsp Unsalted Butter, cold

In a small 2 qt sauce pan combine the sugar and water and bring to a boil. Once the bubbles start to slow down carefully watch it, and once it turns to a deep golden amber in color remove from heat and slowly whisk in the warm heavy cream. It will bubble up so be careful but keep whisking. Once the mixture has calmed down whisk in the butter, then pour into a jar for future use.

Cake slightly adapted from Lorraine Pascale’s Baking Made Easy
Buttercream, Caramel Sauce, & Ganache: Original

31 comments leave a comment →

    • This made me laugh! That is what I told my husband I wanted the feel of the picture to be.

  1. Looks delish! I can’t wait to try the recipe myself. Thanks for sharing.

  2. My boyfriend’s birthday is coming up and he’s all about toffee! These cupcakes are perfect for me to make because they encourage portion control (something I desperately need when it comes to sweets) and I know he’ll love all the flavors. Thanks for a perfect b-day surprise for my bf!

  3. Wow, these are totally gorgeous cupcakes! And they look so tasty – I love heath bars! :)

  4. Oh my gosh. Can we just pause a moment for those gorgeous scoops of icing? Because they look amaaaazing. Beautiful photos, too!

    • I loved the look of the scoop, more so then the piping, so we went with it. I am glad people are liking it too! Thanks.

  5. Hi Lia,
    These look delicious and well worth a try. For a non-American, can you describe what is in a “health bar” so that I can find a substitute? Thanks

    • A Heath bar is a bar of a hard butter toffee coated in milk chocolate. You could easily make your own in place of the American candy bar.

  6. These look absolutely AMAZING! I want to use the recipe for icing for witch cupcakes. Do you think the icing would be compromised at all by adding food coloring to make it green. Also, do you scoop it refridgerated or should it be frozen. Can’t wait to taste!

    • It should be fine with a good gel based food coloring I highly recommend the. americolor stuff, a little goes a long way and the colors are very true. As for the buttercream, I scooped it at room tempature right out of the mixing bowl.

  7. I never had Swiss Meringue Buttercream before but this recipe looked so unbelievable that I had to try. Well, this buttercream is AMAZING–quite possibly the best I have ever had. My 6 and 9 year old both yelled out OMG! I was afraid they wouldn’t like it b/c they are used to sugary store bought and supermarket cupcakes but they both agree it was the best they had. I didn’t have ingredients to make the caramel so I just used Smucker’s Caramel Syrup. I bet it would be even more unbelievable with the homemade caramel. I can’t wait to try the whole cupcake combination. I just wanted to make a small batch of the buttercream to make sure it will be good for our Halloween class party. Any class mom worth her salt always tries her recipe first :-) Thank you so much! BTW, my son is allergic to all nuts so heath bar is out, what would you recommend instead, I probably can’t cut up milk duds? Oh and the ice cream scooper is a fantastic idea!

    • It is seriously best buttercream ever. You’ll never get the kids to eat the store stuff again, so sorry! You can use any candy that would complement the caramel and cocoa. Or make your own toffee. Which is really easy! And you will for sure know no allergens are included for your son.

  8. These are fabulous! I was too intimidated by the buttercream meringue, but even without it they are absolutely fabulous. My whole family approved. And I love how easy the recipe was. Will definitely make these again!

    • You need to give it a try its really very simple I have a full write up in the car bomb cupcake post and Guinness Cake is very detailed. I am however so excited you and your family loved the cake it’s pretty fantastic and just so simple.

  9. I want to make these for a friends birthday this weekend… But I don’t understand the measurements?? Can you convert to cups please???

  10. My son loved this so much that I would like to make him a number cake using this recipe for his birthday. Do you think it would come out good if I poured the ganache over a single layer form cake and then decoratively added the salted caramel swiss buttercream only on the top. Because it’s a number cake each slice would have ganache on each side. Do you think it would be too rich in this cake format ?

    • As long as you use a dark bitter chocolate it should balance well. I suggest a 70% for the ganache.

  11. Hi good day just wanna ask if what kind of sugar? Is it confectioner sugar… or just a plain white sugar? for the butter cream frosting…

    Thank You

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>