Salted Caramel Cupcakes with Chocolate Toffee Crumble | La Cucina Grandinetti

Ingredients

• 1-2/3 cups sugar
• 1 tablespoon light corn syrup
• 1 stick unsalted butter, cubed
• 1 cup heavy cream, at room temperature
• 1-1/2 teaspoons coarse sea salt
• 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
• 1-1/2 cups all-purpose flour
• 1-1/2 cups cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 3/4 cup whole milk, at room temperature
• 1 teaspoon vanilla extract
• 2 sticks unsalted butter, at room temperature
• 1-3/4 cups sugar
• 4 large eggs