Toffee Crunch Cupcake

Toffee Crunch Cupcake with Caramel Frosting ~ Grab your toffee crunch in a cupcake crumb with a little caramel frosting dipped in some chocolate and rimmed with chocolate covered toffee bits.  Its  decadence meets gluttony-but should a cupcake be anything else but that?

Toffee Crunch Cupcake

Toffee Crunch Cupcakes

If you haven’t noticed by now, I don’t have a subtle hand when it comes to cupcake decorating. I like my cupcakes loud, obnoxious, over stuffed, overfilled, and over frosted-basically over the top. Which is funny because that is totally the opposite of me?

When I say opposite, I’m not a loud a person, I’m about as a loud as 5 foot tall person and cat pieced together can be. I’m definitely not obnoxious, unless I’m playing Scrabble, then yes; I’m obnoxious and hate to lose to a word like qi. (And, Matt, if you’re reading, I still have never heard you or anyone for that matter use it or reference it unless it is to rack in some tiling points).

As for the over frosted-WAY not me. I’m so simplistic. My wardrobe consists of two pairs of beloved holey jeans, tank tops and flip flops, and a skirt here and there. For work it’s an unissued uniform. You will find me in a black dress, black cardigan and black heels. Really it’s not so bad; it’s a bit awkward at first that is until you explain to your boss, “Yes, I did go home. I just prefer to not to burn through my time worrying about things like whether or not my blouse matches my pants or if I just wore this outfit a week ago”. Aside from that I find shopping incredibly overrated. That is unless it’s for kitchen tools or food props . . . then by all means, Sur la Table and eBay are my money tossing addiction.

About the only thing I have in common with my loud cupcake is not being able to get enough of them. Seriously. I went a bit crazy this weekend baking after a full week of no-bake desserts.

So get ready for a serious week of eats!

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Toffee Crunch Cupcakes

Yield: Makes 12 cupcakes

Ingredients:

Cupcake

  • 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 tablespoon instant coffee (recommended: Starbucks Via)
  • 1/2 cup hot coffee
  • 1/2 cup chocolate covered toffee bits

Caramel Frosting

  • 5 large egg whites
  • 11/2 cup sugar
  • 4 sticks unsalted butter, diced and softened
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla
  • 1/3 cup caramel sauce (click here for a homemade caramel recipe)

Chocolate Dipping Sauce

  • 2/3 cups dark chocolate
  • 2 tablespoons heavy cream
  • 4 tablespoons powdered sugar, sifted
  • 5-8 tablespoons water, warm

Directions:

Preparation

Position a rack in the lower third of the oven. Heat the oven to 350 degrees.

Cupcake

Add flour, cocoa powder, sugar, baking soda, and salt in a blow and mix thoroughly to combine. Add the butter, eggs, and vanilla and beat on medium speed for one minute. Add the butter and egg mixture and beat for 20 seconds. Scrape the sides of the bowl and add the hot coffee. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour. Divide it evenly among the lined cups. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool. Store and serve at room temperature.

TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them.

Caramel Frosting

  1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.
  2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.
  3. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. Add salt and vanilla and mix to combine. Add caramel sauce and mix to combine.

Chocolate Dipping Sauce

Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water one tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

To assemble cupcake

To frost the cupcakes: Fill a pastry bag fitted with a large round tip and start piping from the outside working in to the center to create one even layer. Freeze cupcakes for 20 minutes before dipping in warm chocolate sauce, so that the frosting does not melt. Remove cupcakes and dip in warm chocolate sauce, and then rim with chocolate covered toffee bits.  Return cupcakes to freezer for five minutes for chocolate to set. Remove from freezer and finish piping frosting on top.

A few notes:

  • The cupcake can be made a day in advance. For the frosting, use homemade caramel for a deeper flavor. For a quick and simple tutorial to making homemade caramel sauce click here. The frosting can be made seven days in advance and then brought to room temperature for piping consistency. The cupcake can be fully assembled the night before and refrigerated.
  • The cupcake flavor pairing and combination is mine. The chocolate cupcake portion is an Alice Medrich recipe. The adaptations I made: I added a half cup of hot coffee in place of the hot water portions. (Side note: last time I made this recipe I added Starbucks Via coffee to it. This time I wanted just a hint of the coffee something a little less strong that espresso granules). I also added a ½ cup of chocolate covered toffee bits (found in the baking section of the grocery store) into the batter.
  • As always, I highly recommend Scharffen Berger’s Unsweetened Natural Cocoa Powder. It’s the best on the market and will make a huge difference in your baking results in terms of flavor.

Chocolate Cupcake portion adapted from Alice Medrich for Scharffen Berger Chocolate Maker

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100 Responses to “Toffee Crunch Cupcake”

  1. #
    1
    thenailaholic — July 11, 2011 @ 6:01 am

    Bloody Hell I need to try these! Incredible looking *drools*

    Reply

  2. #
    2
    Maris(In Good Taste) — July 11, 2011 @ 8:57 am

    Well don’t ever change because you make one heck of a cupcake!

    Reply

  3. #
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    Sasha @ The Procrastobaker — July 11, 2011 @ 9:45 am

    decadence meets gluttony…sounds perfect to me! These look crazily tooth-achingly irresistible. It may be breakfast time for me but one of these would go down a treat! :)

    Reply

  4. #
    4
    jess white @athriftyfoodie — July 11, 2011 @ 9:48 am

    mmmm, this looks absolutely to die for. i bet they were hard not to finish!

    Reply

  5. #
    5
    The Blue-Eyed Bakers — July 11, 2011 @ 1:41 pm

    Gah! Amazing! We are all about over the top…so these over-frosted beauties are perfection to us!

    Reply

  6. #
    6
    thecoffeesnob — July 11, 2011 @ 1:56 pm

    These are, Naomi, quite possibly THE most gorgeous cupcakes I’ve ever seen!

    Reply

  7. #
    7
    Brooke (Baking with Basil) — July 11, 2011 @ 1:59 pm

    Pure decadence!! You know I’m a sucker for toffee bits!

    Reply

  8. #
    8
    Blog is the New black — July 11, 2011 @ 2:03 pm

    These are gorgeous… bet they taste even better!

    Reply

  9. #
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    Sweet Tooth — July 11, 2011 @ 2:14 pm

    these are gorgeous! Love to have these anytime of the day!

    Reply

  10. #
    10
    Sourkraut — July 11, 2011 @ 2:31 pm

    Oh yum! I’m a sucker for toffee. I prefer my cupcakes to be over-the-top as well so these are right up my alley.

    Reply

  11. #
    11
    Alina--Explora Cuisine — July 11, 2011 @ 2:33 pm

    That toffee crunch looks and sounds fabulous! they probably are tasty as hell too :)

    Reply

  12. #
    12
    Caroline — July 11, 2011 @ 3:02 pm

    Yummmm! Yes, please!!!! :-)

    Reply

  13. #
    13
    purabi naha — July 11, 2011 @ 3:03 pm

    This is an excellent cupcake recipe I have come across! The toffee crunch is perfect for me right now!!

    Reply

  14. #
    14
    Shannon — July 11, 2011 @ 5:19 pm

    Can you teach me how to get my frosting to look like that? Amazing!

    Reply

  15. #
    15
    Heidi @ Food Doodles — July 11, 2011 @ 5:40 pm

    Those look incredible! Oh my goodness, yum! Love toffee but even if I didn’t I would still be drooling over these :D

    Reply

  16. #
    16
    Linda @ Lemon Drop — July 11, 2011 @ 5:53 pm

    a truly gorgeous cupcake. These look incredible !

    Reply

  17. #
    17
    Yammie @ Yammie's Noshery — July 11, 2011 @ 7:17 pm

    So beautiful!! Chocolate, toffee, and caramel is one of the best combos!

    Reply

  18. #
    18
    Diane {Created by Diane} — July 11, 2011 @ 7:26 pm

    oh these are making me VERY hungry!!!

    Reply

  19. #
    19
    Lauren at Keep It Sweet — July 11, 2011 @ 7:32 pm

    I would go crazy over these cupcakes- chocolate, caramel, toffee… yes please!

    Reply

  20. #
    20
    Miss @ Miss in the Kitchen — July 11, 2011 @ 10:57 pm

    I’m pretty sure that is the best looking cupcake ever! I want one right now.

    Reply

  21. #
    21
    Julie — July 12, 2011 @ 12:25 am

    I want! :)

    Reply

  22. #
    22
    alex — July 12, 2011 @ 1:36 am

    GREAT picture :) It makes me want toe at one right now :)

    Reply

  23. #
    23
    AnnMarie — July 12, 2011 @ 2:09 am

    INCREDIBLE! I love it that it’s so over the top.

    Reply

  24. #
    24
    Rosie @ Sweetapolita — July 12, 2011 @ 3:20 am

    Naomi, these are incredible! Really decadent, filled with different textures, and a touch of drama — my perfect cupcake!

    Reply

  25. #
    25
    Maria — July 12, 2011 @ 4:11 am

    These look heavenly!

    Reply

  26. #
    26
    Jessica — July 12, 2011 @ 4:53 am

    You are the cupcake Queen! I love the whole ensemble down to the gold wrapper.

    Reply

  27. #
    27
    Rachel @ Bakerita — July 12, 2011 @ 7:31 am

    My favorite bakery makes a cupcake just like this, but I’ve never thought to try and recreate it. Now I have the recipe! This looks so delicious, can’t wait to make them!

    Reply

  28. #
    28
    Jessica @ How Sweet — July 12, 2011 @ 11:08 am

    These look unreal! Want.

    Reply

  29. #
    29
    Steph @ Cookin' Cowgirl — July 12, 2011 @ 1:07 pm

    Um, yes please! Mine!

    Reply

  30. #
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    Kathy - Cooking On the Side — July 12, 2011 @ 5:40 pm

    Oh my goodness, these look INCREDIBLE! Out of all the components, I think I’m most intrigued by this caramel frosting. On the next special occasion, these will be made! :-)

    Reply

  31. #
    31
    Barbara | Creative Culinary — July 12, 2011 @ 9:16 pm

    We could be twins! Well, except for the fact that I’m 6′ tall. And OK, maybe I’m not quiet. But…I LOVE this cupcake. You say toffee and I say Now?

    But really, it’s the little things. I have 6 pairs of identical black slacks. I don’t care to have to search all over creation for something long enough so once I found something online (and they’ll add 3 inches to the hem)that was it for me. Same thing. Everyday. Different tops maybe but even there I have sort of a uniform. T or turtleneck covered up with a man’s oxford shirt for work (at home) or a nicer something for meetings or going out. Makes life easier and not much of my life is easy. If I had to shop and worry about wardrobe I would have no time to cook. Now THAT would be a problem!

    Reply

    • Naomi replied: — July 13th, 2011 @ 6:45 pm

      Barbara~My twin for sure! I love it. That’s exactly what I do. I find something then buy a few of them, so I don’t have to shop for another full year! :-)

      Reply

  32. #
    32
    Teri — July 13, 2011 @ 2:25 am

    Im afraid my computer will short out from my salivating! YUM!!!!

    Reply

  33. #
    33
    Cupcakes — July 13, 2011 @ 5:51 am

    WOW … I cannot remember looking at more gorgeous cupcakes … those topping things you call obnoxious are what make them perfect … Not simply perfect, but big time perfect :D

    Reply

  34. #
    34
    Marla — July 13, 2011 @ 2:11 pm

    These are so fun & that extra crunch makes them extraordinary!

    Reply

  35. #
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    Darla @ Bakingdom — July 14, 2011 @ 5:35 pm

    Yum. Yumyumyumyumyummm. I only recently discovered just how much I love toffee in baked goods! These just bumped everything on my must-make list down a notch so it can sit at the top! :)

    Reply

  36. #
    36
    Sara — July 14, 2011 @ 8:45 pm

    These look absolutely amazing and can’t wait to try them. One question: For the chocolate dipping sauce you say “2/3 cup dark chocolate.” I’ve never heard of measuring chocolate by the cup. Do you have a weight in ounces on that? Or, am I supposed to finely chop chocolate and then measure it? Help, I need to start baking these now! Thanks for your answer and your beautiful site.

    Reply

    • Naomi replied: — July 14th, 2011 @ 9:47 pm

      Sara-Measure out 2 1/3 cups. As for the chocolate 1/3 cup equals 75 grams in weight.

      Reply

  37. #
    37
    Kate@Diethood — July 15, 2011 @ 1:49 am

    My gosh, these are beautiful!! I love that you made them “over the top”… I wish I could pick them off my screen!

    Reply

  38. #
    38
    shelly (cookies and cups) — July 15, 2011 @ 12:01 pm

    Would it be wrong to eat the frosting with a spoon?

    Reply

  39. #
    39
    Su-yin — July 16, 2011 @ 2:23 pm

    I almost licked my screen. *nom*

    Reply

  40. #
    40
    Shaina — July 19, 2011 @ 12:06 am

    “Knock me off my chair” amazing.

    Reply

  41. #
    41
    Carol — July 20, 2011 @ 12:20 am

    This is the second cupcake recipe I made of yours (Banana Split Cupcakes were first) and this was an even bigger hit. BTW-these were over the top in the best way imaginable. Thanks for the great recipe!

    Reply

  42. #
    42
    Jaime {sophistimom} — August 17, 2012 @ 11:36 pm

    My idea of heaven . . .

    Reply

  43. #
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    Kelly — March 25, 2013 @ 12:36 pm

    Wow…toffee AND caramel? Yes, please!

    I just pinned it :)

    Reply

  44. #
    44
    Sheila — March 31, 2013 @ 6:49 am

    Just made these for Easter and they are awesome! The frosting is like crack!

    Reply

    • Naomi replied: — March 31st, 2013 @ 10:07 pm

      Sheila-So happy to hear you enjoyed them! :)

      Reply

  45. #
    45
    Kelly — April 14, 2013 @ 5:34 pm

    I’m going to make these next weekend for my daugter’s 3rd birthday party. I want to make sure I’m reading the assemble section correctly. Is this the correct sequence: frost cupcakes, chocolate dipping sauce, chocolate dipping sauce again, and then frosting again?

    Reply

    • Naomi replied: — April 15th, 2013 @ 9:57 am

      Kelly – Here you go:
      1.Pipe frosting along the perimeter working towards the center to create a bottom layer.
      2.Flash freezed so the frosting doesn’t melt when dipped in warm chocolate. Remove from freezer.
      3.Dip in warm chocolate and rim with toffee bits.
      4. Flash freeze once more for the chocolate to set.Remove from freezer.
      5. Finish piping cupcake with preferred tip.

      Reply

  46. #
    46
    stephanie spracklin — May 13, 2013 @ 5:04 pm

    hi there, thanks for the amazing recipe. I’m halfway through making this and got down to the amount of sugar in the frosting recipe. is it 1+1/2 or just 1/2? i made it with a half, and it seems a bit soft. the fridge will change things I’m sure, just wanted to check on the recipe:) thanks again, the cupcakes are really really good.

    Reply

  47. #
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    Marissa — May 13, 2013 @ 10:39 pm

    Just made these! Turned out great! (Not as pretty as yours though). One thing I want confused about was where the instant coffee was supposed to come into play. It said instant coffee and then hot coffee. I just wasn’t sure if the instant and hot were from the same. Anyways I just nixed the instant and made regular and they turned out! Also crushed up skor bars as the toffee!

    Reply

  48. #
    48
    Julio Azzarito — May 23, 2013 @ 7:42 pm

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    Reply

  49. #
    49
    Angelina — May 27, 2013 @ 2:12 pm

    I am confused as to what “11/2 cup sugar” is?? I see this on a couple of your frosting recipes and I’m not sure what to do :( I’ve made the cupcakes, but now I can’t frost them…HELP!!!

    Reply

    • Naomi replied: — May 28th, 2013 @ 7:11 am

      Angelina – it’s one and a half cup of sugar. I hope that helps. If not, email me at bakersroyale@yahoo.com

      Reply

  50. #
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    Amanda Robinson — May 29, 2013 @ 12:23 am

    You are a horrible recipe writer!!!! I couldn’t understand a fucking word. Why did you put instant coffee and hot coffee in the ingredients and then leave it out on the instructions???? Ugh so annoyed reading this.

    Reply

    • Amy W replied: — May 29th, 2013 @ 6:05 am

      How about, instead of being so rude and swearing on a public forum, you ask a nice simple question like, “Hi. I see you forgot to mention when to add the instant coffee granules and I’m a little confused (and clearly an inexperienced baker). Could you clarify?”

      Maybe then you’ll get a nice response like, “Add it to the hot coffee before stirring it in to give the cake a little extra punch of coffee flavor or just omit.”

      Reply

      • Meg H replied: — December 30th, 2013 @ 7:24 pm

        Amy, my thoughts exactly!

        Sadly, Amanda Robinson IS a baker. She owns Sweet Fix. As a business owner myself, and an avid baker, I think it’s terrible to so blatantly attempt to harm a fellow baker. I think Naomi is gifted and should be celebrated.

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