#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 🙂

Toffee Chocolate Cupcakes

51

Cook Time: 18 minutes

Yield: 24 Cupcakes

Ingredients

    For the cupcakes:
  • 2 cups flour
  • ¾ cup unsweetened cocoa powder
  • 1 tbs espresso powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 cups sugar
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 4 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 1 cup brewed coffee
  • For the ganache and toffee layer:
  • 8 oz. bittersweet chocolate, finely chopped
  • 1 cup heavy cream
  • 3 tbs unsalted butter, at room temperature
  • 1½-2 cups toffee bits
  • For the frosting:
  • 5 large egg whites
  • 1½ cups sugar
  • 4 sticks unsalted butter, at room temperature
  • ½ tsp coarse salt
  • 1 tbsp. vanilla extract

Instructions

    To make the cupcakes
  1. Preheat the oven to 350˚ F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, cocoa powder, espresso powder, baking soda, and salt.
  2. In the bowl of an electric mixer, combine the sugar and butter and beat together on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients in three additions, alternating with the coffee, beginning and ending with the dry ingredients.
  3. Scoop batter into cupcake tin. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 2 minutes before transferring to a wire rack to cool completely.
  4. To make the ganache
  5. Place the chopped chocolate in a heatproof bowl. Add the cream to a saucepan and bring to a simmer. Remove from the heat and pour the hot cream over the chocolate; let stand 1-2 minutes. Whisk together until a smooth ganache forms.
  6. Whisk in the butter 1 tablespoon at a time until completely incorporated. Transfer the bowl to the fridge or freezer to chill the ganache until it is thicker but loose enough to dip the cupcake in. Whisk every 5-10 minutes to ensure even cooling.
  7. When slightly thickened, dip cooled cupcake into ganache, covering the cupcake completely. Put the toffee bits to a bowl and roll the sides of each cupcake into the toffee bits. Let this set.
  8. To make the frosting
  9. Combine the egg whites and the sugar in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.
  10. Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (it will come together eventually, just keep beating). Blend in the salt and vanilla until smooth.
  11. Fill a pastry bag fitted with a decorative tip with the frosting and pipe the frosting in the center of each cupcake. Top with additional toffee pieces, if desired.

Notes

Adapted from Annie's Eats

Happy New Year! 2012, lets do something exciting!

Enjoy,

Madeline

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9 Comment

  1. I swear I had a chocolate food baby every night too!!!!! Amazing pictures! I sorta want to jam one of these babies in my face, like, NOW!

    1. I’m glad I wasn’t the only one with a food baby this year haha!

  2. 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

  3. I can’t believe how beautiful they look, what a wonderful blog

  4. haha- cute post! These look amazing and have some of my absolute fav ingredients-chocolate and toffee. yum!

  5. 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 ~

    1. 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 🙂

  6. So glad you enjoyed these!

  7. […] Find the recipe at :  thursdaynightbaking.com […]

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