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
- 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.
- 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