Monday, June 16, 2014

Chocolate Caramel Toffee Buttercream Cupcakes

Today, well I guess yesterday, I delivered these unbelievably delicious cupcakes to a graduation party along with my Vanilla Raspberry Cream Cheese Cupcakes.  

Eleven dozen taken, eleven dozen eaten.

I could not count the number of compliments I received on the cupcakes!  I even had a few people ask me for a card!

Let me tell you, I was just glowing with pride the whole time.  I couldn't be happier with people's reactions!

These cupcakes are delectably dark with a flavor unlike the normal chocolate cake.  The toppings on this cupcake compliment it so well, you'd think it was hand picked by gods.  Chocolate gods.  

But don't take my word for it, bake them and see for yourself!

Chocolate Caramel Toffee Buttercream Cupcakes
Recipe Adapted From Buttercream Culture

3 ounces bittersweet bakers chocolate, finely chopped
⅓ cup Dutch-processed cocoa powder
¾ cup hot coffee
¾ cup bread flour
¾ cup granulated sugar
½ teaspoon salt
½ teaspoon baking soda
6 tablespoons vegetable oil
2 eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract
Dark Chocolate Chips
Toffee Bits
  1 cup butter, softened
1/2 cup powdered sugar
1 cup caramel sauce

Preheat your oven to 350 degrees, and line your muffin tin with cupcake liners.  

Put the chopped bakers chocolate and cocoa powder into a medium sized bowl, then pour the hot coffee over top.  Whisk the mixture briskly until smooth.  Refrigerate the mixture for about 20 minutes.

Whisk the flour, sugar, salt and baking soda together in a medium bowl, set aside.

When the chocolate mixture is ready to come out of the refrigerator, whisk the oil, eggs, vinegar, and vanilla into it until smooth.  

combine the flour and chocolate mixtures and either whisk or beat with an electric mixer until smooth, do not over mix!

Fill the cups about 2/3 full, and bake for 17-19 minutes.  Cool cupcakes in pan for a few minutes before removing to a wire rack and allow them to cool completely. 

Melt the chocolate chips either in a double boiler or a microwave safe bowl.  If using the microwave be careful not to overheat, do a 30 second interval and then reduce to 15 second intervals.  Stir the mixture thoroughly between intervals.  
Dip your cupcake into the melted chocolate covering the top.  Tap it on the counter a few times to smooth out the chocolate, then sprinkle with toffee bits.

Allow these to cool completely before adding the buttercream.  They can be placed in a refrigerator to speed up the process.

Place butter in the bowl of an electric mixer and mix until light and fluffy.  
Add the powdered sugar and beat for a few minutes.

Add the caramel and beat on high for about 3 minutes.

Place the buttercream in the fridge for about 10-15 minutes before piping.

Enjoy!  :)