🖤Salted Caramel Toffee Cupcakes🧁
Ingredients:
For the vanilla toffee cupcakes:
- 1 1/2 cups (6.75 ounces) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 stick unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 large eggs plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup whole milk or buttermilk
- 1/2 cup mik chocolate toffee bits
For the chocolate caramel frosting:
- 1 stick unsalted butter, at room temperature
- 2 cups confectioners’ sugar
- 4 ounces semisweet chocolate, melted
- 2 tablespoons cocoa powder
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce, homemade or purchased
- Milk chocolate toffee bits, for garnish
- Flaky sea salt, for garnish
Instructions:
For the cupcakes:
1Preheat the oven to 350°F. Line a standard muffin tin with nonstick cupcake liners.
2In a medium bowl whisk together the flour, baking powder, and salt.
3In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs and yolk, one at a time, and beat until combined. Add in the vanilla. On low speed, beat in the flour mixture in three separate batches, alternating with the milk. Beat on medium-high speed until just combined. Fold in the toffee chips.
4Divide the batter evenly among the prepared muffin cups. Bake for 20 minutes, or until the tops spring back when touched. Let cool for 10 minutes before removing to a wire rack to cool completely.
For the frosting:
1In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the chocolate, cocoa powder, milk, and vanilla and beat on medium for 1 minute, or until well combined. Add in the caramel and beat until very well combined.
2Spread onto the cooled cupcakes with a small offset spatula. Sprinkle with toffee chips and flaky salt.
