Toffee Crunch Cupcakes

I first made these cupcakes about a year ago with Cardamommy, but then completely forgot about them (don't ask me how). I remembered them this week, though, when I decided to make cupcakes for a co-worker's going-away party. I couldn't remember the original recipe for the cupcakes, so I kind of just made it up as I went along. These cupcakes are a little labor/time intensive, but are definitely worth it!

Ganache:

5 oz Bittersweet Chocolate Chips

1/2 C Heavy Cream

Place chocolate chips in a medium bowl. Heat cream in a sauce pan over medium heat until just boiling.  Pour over chocolate chips and whisk until smooth.

Cupcakes:

1 1/2 C Self-Rising Flour

3/4 C Cocoa

2 tsp Pero

1 tsp Baking Soda

Pinch of Salt

1 C Sugar

1/2 C Packed Brown Sugar

1/2 C (1 Stick) Butter

4 Eggs

1 tsp Vanilla

1/2 C Sour Cream

1 C Toffee Bits

Preheat oven to 350 degrees.

In a medium bowl sift together dry ingredients.

Cream butter and sugars until light and fluffy. Add vanilla and eggs one at a time and mix until combined.

Fold in flour mixture and sour cream gradually, alternating between the two. Batter should be a little thinner than smooth peanut butter, but not runny.

Spoon batter into prepared cupcake liners. Fill 1/2- 3/4 full.

Bake for 20 minutes, or until a toothpick comes out clean. Let cool.

Once cupcakes are completely cool, dip tops in ganache and dip in toffee bits.

Caramel Frosting:

5 Egg Whites

1 1/2 C Sugar

4 Sticks Unsalted Butter, diced and softened

1/4 tsp Salt

2 tsp Vanilla

1/3 C Caramel Sauce

Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.

Transfer mixture to a stand mixer bowl fitted with a whisk attachment. Beat on medium speed until mixture cools and doubles in volume.

Add butter one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled loking. this is normal. Keep mixing and it will become even and smooth. Add salt and vanilla and mix to combine. Add caramel and mix again until combined. Transfer to a piping bag and pipe over cupcakes.

Yield: about 24 cupcakes

Mahlzeit!

-Coriaunty