Chocolate Toffee Cupcakes Food

CHOCOLATE CARAMEL TOFFEE CUPCAKE

Steps:

• Preheat the oven to 350 degrees F. Place 24 cupcake liners in a cupcake pan.
• In a large bowl, mix together the flour, granulated sugar, milk, cocoa, vegetable oil, vanilla extract, salt and eggs. Mix until smooth. Add the baking soda to 1 cup water. Add baking soda mixture to the batter. Mix well (the batter will be thin). Pour the batter into baking cups, filling three-quarters of the way up. Bake for 12 to 15 minutes.
• To assemble: Place the Caramel in a pastry bag fitted with a small tip. Push the tip through the bottom of paper liner to fill each cupcake. Add the Whipped Frosting to a pastry bag fitted with a large tip. Pipe a swirl of the frosting onto each cupcake, covering the filling. Sprinkle the Toffee over the frosting. Transfer the cupcakes to the refrigerator and chill for at least 30 minutes.
• In a large saucepan, stir together the granulated sugar, milk, butter, 2 teaspoons vanilla extract and the salt. While stirring, bring to a boil. Cook for 7 minutes. Remove from the heat, and stir in the remaining teaspoon of vanilla extract. Let cool.
• Chill the bowl of a stand mixer in the freezer.
• Add the heavy cream to the chilled bowl. Whip with the whisk attachment on medium-high speed until soft peaks form. Add the confectioners' sugar and continue to whip until thoroughly combined and stiff peaks form. Be careful not to over beat. Blend in the vanilla extract.
• Spray a large cookie sheet with nonstick spray. Combine the butter, granulated sugar and 1/2 cup water in a heavy pan. Stir constantly at a simmer until the mixture turns brown (like a brown paper bag). Pour the mixture onto the prepared cookie sheet. Break the chocolate bar onto the toffee while still hot. With the back of a spoon, spread the chocolate evenly. Let cool and then break into small pieces.

CHOCOLATE TOFFEE MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups (2 1/2x1 1/4 inch), 24 mini cups (1 3/4x1 inch) or 4 jumbo cups (3 1/2x1 3/4 inch), or line with paper baking cups.
• In large bowl, beat milk, oil and egg with spoon. Stir in remaining ingredients except candy just until flour is moistened. Reserve 1/4 cup candy; fold remaining candy into batter. Divide batter evenly among muffin cups. Sprinkle reserved candy over batter.
• Bake regular-size muffins 18 to 20 minutes, mini 10 to 17 minutes or jumbo 25 to 35 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to wire rack. Serve warm or cool.

CHOCOLATE FUDGE CUPCAKES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 24 muffin cups with paper liners. In the top of a double boiler, combine chocolate and butter. Heat, stirring occasionally, until mixture is melted and smooth. Remove from heat and allow to cool to lukewarm.
• Sift flour and sugar together into a large bowl. With mixer on low speed, beat in eggs one at a time. Stir in chocolate mixture, vanilla and pecans. Fill muffin cups 2/3 full.
• Bake in the preheated oven for 25 minutes. Do not overbake. Tops should be shiny but give slightly when touched.

CHOCOLATE TOFFEE CUPCAKES

Steps:

• In a large bowl, combine flour, sugar, cocoa and baking soda. Whisk the water, oil, vinegar and vanilla until smooth. Gradually add to dry ingredients just until combined. Stir in toffee bits. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, combine confectioners' sugar and cocoa; set aside. In a large bowl, beat butter and 1/2 cup cocoa mixture until smooth. Add milk, vanilla and remaining cocoa mixture; beat until desired spreading consistency is reached. Stir in 1/2 cup toffee bits. , Frost cupcakes. Cover and refrigerate until serving. Top with remaining toffee bits before serving.

BANANA TOFFEE CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a standard-size muffin pan with 12 cupcake liners.
• Combine the butter, brown sugar and granulated sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Cream on medium-high speed until the mixture is light and fluffy, about 5 minutes. Scrape down the bowl and add the egg and banana puree. Cream for an additional 3 minutes. Scrape down the bowl, and then add the flour, baking powder, baking soda, cinnamon and salt. Mix for 30 seconds on low speed. Add the toffee bits and buttermilk. Stir on low speed until combined.
• Fill the prepared cupcake liners three-quarters full with batter and bake until golden brown and baked through, about 25 minutes. Cool the cupcakes completely.
• For the filling: Stir the dulce de leche and toffee bits together until fully combined. Place in a pastry bag with a round tip large enough to allow the toffee bits to pass through without becoming lodged.
• For the icing: In a bowl of an electric mixer fitted with a paddle, beat the butter on medium-high speed until light and fluffy. Add the cream cheese and mix on medium-high speed until well combined and lump free. Scrape down the sides of the mixer bowl and add the powdered sugar. Stir on low speed until well combined. Add the vanilla extract and beat on medium-high speed for 2 minutes. Remove from the mixer and stir in the dulce de leche in by hand to create a marbled appearance. Place in a pastry bag fitted with a large round tip.
• To assemble: Using an apple corer, remove the center core of the cupcakes and fill with dulce de leche toffee filling. Pipe the caramel cream cheese icing generously on top of each cupcake. Using a paring knife, gently poke the freeze-dried ice cream to create separated chunks. Place 4 chunks on top of each cupcake. Dredge the outer rim of each cupcake in the miniature chocolate chips.

CUPCAKES WITH CHOCOLATE-COFFEE GANACHE

Steps:

• Heat oven to 375ºF.
• Prepare cake batter as directed on package. Spoon into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 12 to 15 min. or until tops are golden brown and cracks feel dry. Cool in pans 10 min. Remove to wire racks; cool completely.
• Dissolve 1 tsp. coffee in water in medium bowl. Stir in half of the COOL WHIP. Spoon into resealable plastic bag; seal bag. Cut corner off one bottom corner of bag; use to pipe COOL WHIP mixture into centers of cupcakes, adding about 1-1/2 tsp. to each.
• Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Stir in remaining coffee until dissolved. Cool slightly. Spoon over cupcakes; top with sprinkles.