#60 Toffee Chocolate Cupcakes

I swear I think I used about 7 lbs of butter the past 2 weeks. It has reached the point where when I am at the store, I cruise by the butter section and just grab an extra pound because hey why not, right?

After Christmas I needed a few days to recuperate after the days of eating dense, chocolate, amazing, delicious desserts. It was just too much! It was like that Groundhog Day movie every morning: afternoon in kitchen, huge dinner, amazing dessert, pat your stomach like you have a chocolate food baby growing in there, sleep, repeat.

Finally after a few days I started to feel withdrawals from not baking, but still not craving anything special. I had to make something for New Years Eve, I knew it would be wrong if I didn’t. I book marked this recipe from Annie’s website a while back, and every time I go through my bookmarked recipes/cookbooks to decide on what I want to make, the picture of these cupcakes makes me drool.

These. Were. So. Good!

I’ve been on a cupcake break recently just because there wasn’t enough texture going on for me, my mouth felt bored…does that make sense? You know what I mean. This cupcake wins in the taste and the texture category.

Details: chocolate cake with espresso undertones in it (amazing), then it is dipped in a ganache and rolled in toffee (I used left over toffee from my English Toffee Recipe but you can use toffee from the store too) and topped with this ridiculous Swiss Meringue Buttercream. Ahhhhh….delicious

The one thing I did change from the recipe on Annie’s site was that I didn’t add the caramel sauce to the frosting. I tried the frosting right before adding the caramel sauce and it was already very sweet on its own and I didn’t want it to be too overwhelming. I think it turned out perfectly this way, but if you want to give the caramel sauce a try go ahead!

Environmental Side Note: I bought these environmentally friendly cupcake liners by If You Care (what a cute name for a company) a month or so back and finally had a chance to try them out! As many of you know, I’m a big supporter of being responsible in taking care of our environment. I understand that we all can’t be perfect and compost everything and be zero waste, but the little things do count!

These cupcake liners are unbleached, biodegradable, and safe for our landfills and compost bins. Even the packaging for the product is made from recycled cardboard, and uses vegetable based inks for the writing.  All in all, its a great product and environment friendly, which makes me very happy, and it does its job for my cupcakes. And hey, I think they’re cute. I’m into really simple stuff, sometimes those cupcake liners are just nuts with designs that just bake away in the oven. Go try them out for yourself 🙂

Happy New Year! 2012, lets do something exciting!

Enjoy,

Madeline

9 comments

  1. Nathan Mock says:

    I can attest first hand that these cupcakes were godly. The texture was light and airy but the richness of the chocolate, toffee, and frosting topped it off just right

  2. Daisy@Nevertoosweet says:

    I know exactly what you mean 🙂 I’ve had some pretty crazy days where I’ll only be eating chocolate cake and desserts all day…so i’ve been trying to be good and drink lots of greentea and stay away from the cakes but it’s so hard 🙂

    This cupcake would be perfect! And i agree with the cupcake liners, sometimes they’re just too extravagant and expensive!! Where did you get these environmentally friendly ones? I’m from Australia wonder if we’d be able to get any ~

    • Madeline says:

      I found mine at Whole Foods, but I live in California. They do have them on Amazon! But my only concern is that they’re just going to be shipped from all the way over here, which kind of defeats the purpose of being environmentally friendly 🙂
      If you have a grocery store that is known for being more earth friendly, I would check there. Let me know if you find them 🙂

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