Toffee Crunch Cupcake with Caramel Frosting -136-

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Toffee Crunch Cupcake with Caramel Frosting
-Recipe-
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?
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 granules (recommended: Starbucks Via)
  • 1/2 cup hot coffee
  • 1/2 cup chocolate covered toffee bits
Caramel Frosting:
  • 5 large egg whites
  • 11/2 cup granulated sugar
  • 4 sticks unsalted butter, diced and softened
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla
  • 1/3 cup caramel sauce
Chocolate Dipping Sauce:
  • 2/3 cups dark chocolate
  • 2 tablespoons heavy cream
  • 4 tablespoons powdered sugar, sifted
  • 5-8 tablespoons water, warm

Instructions
Preparation:
  1. Position a rack in the lower third of the oven. Heat the oven to 350 degrees.
Cupcake:
  1. In a large bowl, combine and mix together flour, cocoa powder, sugar, baking soda and salt. 
  2. Add in butter, eggs, and vanilla and beat for one minute. 
  3. Scrape down...Find The Instruction In The Source>>> Toffee Crunch Cupcake
P.S: I do NOT claim any of these Recipes. For More Instruction In Source>> Toffee Crunch Cupcake