Chocolate Caramel Toffee Cupcake Recipes

CHOCOLATE CARAMEL TOFFEE CUPCAKE

Steps:

• Preheat the oven to 350 degrees F. Place 24 cupcake liners in a cupcake pan.
• In a large bowl, mix together the flour, granulated sugar, milk, cocoa, vegetable oil, vanilla extract, salt and eggs. Mix until smooth. Add the baking soda to 1 cup water. Add baking soda mixture to the batter. 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.
• To assemble: 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. 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. Sprinkle the Toffee over the frosting. Transfer the cupcakes to the refrigerator and chill for at least 30 minutes.
• 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. Remove from the heat, and stir in the remaining teaspoon of vanilla extract. Let cool.
• Chill the bowl of a stand mixer in the freezer.
• Add the heavy cream to the chilled bowl. Whip with the whisk attachment on medium-high speed until soft peaks form. 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.
• Spray a large cookie sheet with nonstick spray. 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). 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. Let cool and then break into small pieces.

CHOCOLATE TOFFEE CUPCAKES

Steps:

• In a large bowl, combine flour, sugar, cocoa and baking soda. Whisk the water, oil, vinegar and vanilla until smooth. Gradually add to dry ingredients just until combined. Stir in toffee bits. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, combine confectioners' sugar and cocoa; set aside. In a large bowl, beat butter and 1/2 cup cocoa mixture until smooth. Add milk, vanilla and remaining cocoa mixture; beat until desired spreading consistency is reached. Stir in 1/2 cup toffee bits. , Frost cupcakes. Cover and refrigerate until serving. Top with remaining toffee bits before serving.

RICH CHOCOLATE CARAMEL CUPCAKE

Steps:

• Preheat the oven to 325 degrees F. Line 30 regular-size cupcake or muffin cups with paper cupcake liners or line 6 dozen (72) mini cupcake or mini muffin cups with mini cupcake liners.
• In a mixing bowl, combine the flour, baking soda, and salt. Sift the cocoa powder in a separate bowl. Whisk the hot water into the cocoa until smooth. In bowl of electric mixer, cream the sugar and butter well. Add the eggs, buttermilk, oil, and vanilla and mix until smooth. Add the dry ingredients to the wet ingredients and add the cocoa mixture. Beat just until smooth. Fill the cupcake liners 3/4-full and bake the regular-size cupcakes for 20 minutes, or until cooked through or bake the mini cupcakes for 19 minutes, or until cooked through. Remove the cupcakes from the pan and let cool completely. Fill with Caramel Cream Center and top with Ganache Frosting and the prepared blue rock sugar.
• Warm the egg whites and sugar over a double boiler, stirring the egg mixture until the sugar dissolves and the mixture feels warm to the touch. Remove from the heat and whip until medium-stiff peaks form. With the mixer running, gradually add the softened butter and vanilla until thick and smooth. Fold in the Agave Caramel Sauce until fully incorporated. Place the Caramel Cream Center in a pastry bag fitted with pastry tip and fill the cooled cupcakes.
• In a small saucepan, heat the water over high heat until hot but not boiling. Add the sugar and the agave and stir gently to dissolve. Bring the mixture to a boil, and heat to 330 degrees F, or to a warm brown color. Add the cream slowly, whisking constantly, the caramel will bubble and rise. Add the butter and continue whisking over the heat until the caramel is smooth. Remove from the heat and stir in the vanilla extract. Chill the mixture to thicken.
• In a saucepan, heat the cream to scald. Add the chocolate chips. Stir the mixture until smooth. Chill on the ice bath until a spreadable consistency, stirring frequently. Frost the filled cupcakes with the ganache and garnish with the prepared rock sugar.

SALTED CARAMEL CUPCAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a 12-hole cake tin with paper cases.
• Beat the butter and sugar together with an electric whisk until pale and fluffy. Add the eggs, one at a time, and the vanilla extract. Briefly mix in the flour until just combined, and stir in the milk until the batter just falls off the beaters.
• Divide the mixture between the cases, leaving about 2 tbsp batter in the bowl. Add a pinch of salt to the caramel sauce if it's not salted caramel, then add ½ tsp to the tops of each cupcake. Use a teaspoon to cover the caramel sauce with the remaining batter. Bake for 15-20 mins until springy and golden. Leave to cool completely on a wire rack.
• Meanwhile, make the icing. Beat the butter and half of the icing sugar together, then tip in the remaining icing sugar and whisk vigorously until pale and fluffy. Stir in half of the caramel sauce, then spoon the mixture into a piping bag with a round or star nozzle.
• Pipe swirls of icing on top of the cooled cupcakes. Stir the remaining caramel sauce with a pinch of salt, if unsalted, then use to drizzle over the icing. Sprinkle over a small pinch of sea salt over each, if you like.

CHOCOLATE CARAMEL CUPCAKES

Steps:

• Prepare cake mix batter according to package directions for cupcakes. Fill 24 paper-lined muffin cups one-third full; set remaining batter aside. Bake at 350° for 7-8 minutes or until top of cupcake appears set., Gently press a caramel into each cupcake; sprinkle with chocolate chips and walnuts. Top with remaining batter. Bake 15-20 minutes longer or until a toothpick comes out clean. , Cool for 5 minutes before removing from pans to wire racks to cool completely. Frost with chocolate frosting and drizzle with ice cream topping. Sprinkle with additional nuts if desired.