Banana Toffee Cupcakes with Salted Caramel Buttercream | La Cucina Grandinetti

Ingredients

• 1-1/2 cups slivered almonds
• 1-1/2 cups butter (3 sticks)
• 2 cups sugar
• 1/2 tsp salt
• 2/3 cup water
• 1-1/2 to 2 bags chocolate chips (preferably 60% bittersweet chips)
• 1/3 cup almonds
• 4 ounces unsalted butter
• 5 ounces light brown sugar
• 4 ounces granulated sugar
• 3-1/2 ounces whole egg
• 12-1/2 ounces ripe banana puree
• 14 ounces cake flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 7 ounces chocolate toffee candy bar bits
• 4 ounces buttermilk