Chocolate Toffee Cupcakes |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 18 |
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These cupcakes are so special, you can serve them at any get-together.Hershey Food Corporation, Cheryl Reitz, Hershey, Pennsylvania Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
1 cup sugar |
1/4 cup baking cocoa |
1 teaspoon baking soda |
1 cup water |
1/4 cup vegetable oil |
1 tablespoon white vinegar |
1 teaspoon vanilla extract |
1/2 cup milk chocolate toffee bits |
frosting: |
1-1/2 cups confectioners' sugar |
1/3 cup baking cocoa |
1/3 cup butter, softened |
2 tablespoons milk |
3/4 teaspoon vanilla extract |
3/4 cup english toffee bits or almond brickle chips |
Directions:
1. 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.
2. 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.
3. 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.
4. Frost cupcakes. Cover and refrigerate until serving. Top with remaining toffee bits before serving. Yield: about 1-1/2 dozen.
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