Chocolate Caramel Toffee Cupcake Recipe

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Chocolate Caramel Toffee Cupcake
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Ingredients
24
Count
Nutrition
496
Calories
Total time
70
Minutes
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Ingredients:

  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1/2 tsp salt
  • 2 eggs
  • caramel , recipe follows
  • whipped frosting, recipe follows
  • toffee , recipe follows
  • 1 1/2 cups granulated sugar
  • 3/4 cups milk
  • 1/2 tsp salt
  • 1/3 cup confectioners' sugar
  • nonstick spray
  • 2 cups butter
  • 1 2.6- oz chocolate bar

Directions:

  1. Preheat the oven to 350 degrees F. Place 24 cupcake liners in a cupcake pan.
  2. 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.
  3. 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.
  4. Carmel:
  5. 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.
  6. Whipped Frosting:
  7. Chill the bowl of a stand mixer in the freezer.
  8. 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.
  9. Toffee:
  10. Spray a large cookie sheet with nonstick spray.
  11. 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.
  12. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 496.13 Kcal (2077 kJ)
Calories from fat 250.27 Kcal
% Daily Value*
Total Fat 27.81g 43%
Cholesterol 75.11mg 25%
Sodium 194.19mg 8%
Potassium 109.02mg 2%
Total Carbs 62.1g 21%
Sugars 51.27g 205%
Dietary Fiber 1.26g 5%
Protein 3.16g 6%
Vitamin C 0.1mg 0%
Vitamin A 0.2mg 8%
Iron 0.7mg 4%
Calcium 44.6mg 4%
Amount Per 100 g
Calories 400.19 Kcal (1676 kJ)
Calories from fat 201.88 Kcal
% Daily Value*
Total Fat 22.43g 43%
Cholesterol 60.59mg 25%
Sodium 156.64mg 8%
Potassium 87.94mg 2%
Total Carbs 50.09g 21%
Sugars 41.36g 205%
Dietary Fiber 1.02g 5%
Protein 2.55g 6%
Vitamin C 0.1mg 0%
Vitamin A 0.2mg 8%
Iron 0.6mg 4%
Calcium 36mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sugar

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