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
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Preheat the oven to 350°F. Line a standard muffin tin with nonstick cupcake liners.
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In a medium bowl whisk together the flour, baking powder, and salt.
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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.
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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:
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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.
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Spread onto the cooled cupcakes with a small offset spatula. Sprinkle with toffee chips and flaky salt.
I made these cupcakes last weekend, thefrosting was AMAZING !! I had a few friends comment the cupcake was a little dry. Is there something I should add more of to make them a bit more moist?
How did you measure the flour, Robin?
Hey I was thinking of making this is a cake what would you suggest for cake size and pan?
What do you use for the chocolate caramel bits?
These look divine! Salty and sweet is the best combination, and I love the added crunch from the toffee!
You can never go wrong with a good cupcake! Especially when there is chocolate and salty, sweet goodness! Pinning!
These look deeeelicious! Definitely trying them out soon! Thanks for sharing! xx
These would definitely crave my sweet tooth!!!
This is my first time to your site – and WOW! I’m loving everything! I can’t believe you would turn on your oven in 114 degree heat! That’s cupcake commitment right there! Great job, love the cupcake tips at the bottom!
Thank you Heather!
I love anything tht has to do with salted caramel.. Looks lovely
Tessa, these look so, so good! I LOVE salty-sweet-caramelly combos!
And I really like the look of your cupcakes. I don’t cupcake-bake enough to have official piping gear, so I just use an off-set spatula (or the back of a spoon) to frost. These look scrumptious and totally doable. 😀
Delicious 🙂
Vanilla toffee cupcakes sounds amazing and easy too!! It’s not too hot here yet in the northeast so maybe I’ll have to give these a try!!
Wow those look amazing! The chocolate caramel frosting with toffee bits sounds like heaven 🙂