Salted Caramel Toffee Cupcakes

If I’m sharing a recipe with you in the middle of a Phoenix summer (hello, 114°F), then you know I must be really excited to be willing to turn my oven on. These cupcakes combine many of my all-time favorite ingredients (salted caramel, chocolate, and toffee) for the perfect salty sweet indulgence. Cupcakes can easily be sickeningly sweet, and although these Salted Caramel Toffee Cupcakes are certainly sweet, the hint of salt just bring perfect balance to every bite. What’s your favorite cupcake flavor?

Quick Recipe Tips

-Don’t overmix the cupcake batter! Mix until JUST combined to avoid creating tough cupcakes.
-For an extra layer of flavor, use buttermilk instead of regular milk in the batter.
-Use nonstick cupcake liners, or spray regular liners with nonstick cooking spray. The toffee turns into molten sticky lava as it’s baking and will stick to the liners.
-The chocolate caramel frosting calls for caramel sauce. You can make your own using this homemade tutorial, or purchase a high quality jar from the store. I prefer Trader Joe’s salted caramel sauce!
–Fleur de sel is my favorite for sprinkling in this recipe.

How to make

Salted Caramel Toffee Cupcakes

Yield: 12 cupcakes

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 1 hour 20 minutes

Salted Caramel Toffee Cupcakes are the ultimate salty sweet treat! Vanilla cupcake loaded with toffee bits with a homemade chocolate caramel frosting. YES!

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

Directions

For the cupcakes

1. Preheat the oven to 350°F. Line a standard muffin tin with nonstick cupcake liners.
2. In a medium bowl whisk together the flour, baking powder, and salt.
3. In 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.
4. Divide 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:

1. In 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.
2. Spread onto the cooled cupcakes with a small offset spatula. Sprinkle with toffee chips and flaky salt.

Recipe Notes

The chocolate caramel frosting calls for caramel sauce. You can make your own using this homemade tutorial, or purchase a high quality jar from the store. I prefer Trader Joe's salted caramel sauce!

Course: Dessert

Cuisine: American

If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

Recipe by Tessa Arias