Toffee Crunch Cupcakes

Name: Toffee Crunch Cupcakes
Ingredients: 1 cup (4.5 ounces) all purpose flour; 1 cup plus 2 tablespoons (7.3 ounces) sugar; 1/3 cup plus 2 tablespoons (1.5 ounces) SCHARFFEN BERGER Unsweetened Natural Cocoa Powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup (1 stick) unsalted butter, melted and warm; 2 large eggs; 1 teaspoon pure vanilla extract; 2 tablespoons instant coffee (recommended: Starbucks Via); 1/2 cup hot coffee; 1/2 cup chocolate covered toffee bits; 5 large egg whites; 11/2 cup sugar; 4 sticks unsalted butter, diced and softened; 1 tablespoon vanilla; 1/3 cup caramel sauce; 2/3 cups dark chocolate; 2 tablespoons heavy cream; 4 tablespoons powdered sugar, sifted; 5-8 tablespoons water, warm

cupcakefanatic.com

Rich, decadent Toffee Crunch Cupcakes with caramel frosting and chocolate-covered toffee bits—worth every bit of extra effort!

View full recipe on cupcakefanatic.com

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Ingredients

1 cup (4.5 ounces) all purpose flour
1 cup plus 2 tablespoons (7.3 ounces) sugar
1/3 cup plus 2 tablespoons (1.5 ounces) SCHARFFEN BERGER Unsweetened Natural Cocoa Powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and warm
2 large eggs
1 teaspoon pure vanilla extract
2 tablespoons instant coffee (recommended: Starbucks Via)
1/2 cup hot coffee
1/2 cup chocolate covered toffee bits
5 large egg whites
11/2 cup sugar
4 sticks unsalted butter, diced and softened
1 tablespoon vanilla
1/3 cup caramel sauce
2/3 cups dark chocolate
2 tablespoons heavy cream
4 tablespoons powdered sugar, sifted
5-8 tablespoons water, warm