RECIPE AND PHOTO SUBMITTED BY Susan McElroy
Toffee Crunch Caramel Cupcakes
1) Cupcake Ingredients:
1 cup all purpose flour
1 cup +2 tab. granulated sugar
1/3 cup +1 tab. unsweetened cocoa powder
1/4 tsp. salt
1/2 cup melted butter
2 large eggs
1 tsp. pure vanilla extract
2 tab. instant dry coffee
1/2 cup hot coffee
1/2 cup toffee bits and or chopped nuts
1/2 tsp baking soda
Prepare: Combine flour, cocoa, sugar, soda, salt & instant dry coffee – mix thoroughly. In small bowl mix butter, eggs & vanilla. Add this to dry ingredients and beat until batter is smooth. Pour into baking cups. Bake 18-22 minutes or until inserted toothpick comes out clean. Set aside to cool. (note the hot coffee is added after the wet and dry ingredients are mixed together)
2) Chocolate sauce ingredients:
2/3 cups dark chocolate
2 tab. heavy whipping cream
4 tab. powdered sugar, sifted
5-8 tab. warm water
Prepare: Place chocolate & cream in heat proof glass bowl or top of double boiler over hot water to melt. Mix well, add powdered sugar gradually. Add water one tablespoon at a time, mix till glossy. Set aside to cool. Spread chocolate onto cupcakes with a spatula; sprinkle toffee or chopped nuts on top of chocolate. Set aside to cool.
3) Caramel Sauce Ingredients:
3/4 cups granulated sugar
2/3 cups heavy whipping cream
5 tab. water
Prepare: Combine water & sugar over low heat. Stir until sugar dissolves. Increase to high heat and let mixture bubble – do not stir. After 3 minutes mix will turn to amber in color, stir and cook another 30-90 seconds – remove from heat and add cream. Hand beat well. Set aside to be mixed with frosting.
4) Frosting ingredients:
5 large egg whites
1 1/2 cups granulated sugar
4 sticks butter
1 tab. pure vanilla extract
1/4 tsp. salt
1/3 cup CARAMEL SAUCE (prepared)
Prepare: Combine egg whites & sugar in double boiler (or glass bowl) over boiling water. Bring mixture to 150 degrees, mix constantly. Transfer to mixing bowl; beat on medium speed until doubled in volume. Add butter, salt and vanilla, mix well. Add Caramel sauce, mix. Pipe onto top of cupcakes. Sprinkle with nuts if desired.
1) Cupcake Ingredients:
1 cup all purpose flour
1 cup +2 tab. granulated sugar
1/3 cup +1 tab. unsweetened cocoa powder
1/4 tsp. salt
1/2 cup melted butter
2 large eggs
1 tsp. pure vanilla extract
2 tab. instant dry coffee
1/2 cup hot coffee
1/2 cup toffee bits and or chopped nuts
1/2 tsp baking soda
Prepare: Combine flour, cocoa, sugar, soda, salt & instant dry coffee – mix thoroughly. In small bowl mix butter, eggs & vanilla. Add this to dry ingredients and beat until batter is smooth. Pour into baking cups. Bake 18-22 minutes or until inserted toothpick comes out clean. Set aside to cool. (note the hot coffee is added after the wet and dry ingredients are mixed together)
2) Chocolate sauce ingredients:
2/3 cups dark chocolate
2 tab. heavy whipping cream
4 tab. powdered sugar, sifted
5-8 tab. warm water
Prepare: Place chocolate & cream in heat proof glass bowl or top of double boiler over hot water to melt. Mix well, add powdered sugar gradually. Add water one tablespoon at a time, mix till glossy. Set aside to cool. Spread chocolate onto cupcakes with a spatula; sprinkle toffee or chopped nuts on top of chocolate. Set aside to cool.
3) Caramel Sauce Ingredients:
3/4 cups granulated sugar
2/3 cups heavy whipping cream
5 tab. water
Prepare: Combine water & sugar over low heat. Stir until sugar dissolves. Increase to high heat and let mixture bubble – do not stir. After 3 minutes mix will turn to amber in color, stir and cook another 30-90 seconds – remove from heat and add cream. Hand beat well. Set aside to be mixed with frosting.
4) Frosting ingredients:
5 large egg whites
1 1/2 cups granulated sugar
4 sticks butter
1 tab. pure vanilla extract
1/4 tsp. salt
1/3 cup CARAMEL SAUCE (prepared)
Prepare: Combine egg whites & sugar in double boiler (or glass bowl) over boiling water. Bring mixture to 150 degrees, mix constantly. Transfer to mixing bowl; beat on medium speed until doubled in volume. Add butter, salt and vanilla, mix well. Add Caramel sauce, mix. Pipe onto top of cupcakes. Sprinkle with nuts if desired.
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