Toffee Triple Chocolate Cupcakes With Salted Caramel Icing

E-flat walks into a bar. The bartender says “Sorry, we don’t serve minors”.

I live for that kind of humor. (Thanks, Nat!)

I live for over the top cupcakes, too.

These are the best freakin’ cupcakes I have had in ages.

Chocolate chocolate chip cake dipped in a chocolate sauce that firms up. Rolled in chocolate covered toffee and topped off with salted caramel Swiss buttercream.

Perfection. Especially when you make sure that each bite has a bit of each of the components. Wow.

Toffee Triple Chocolate Cupcakes With Salted Caramel Icing

Ingredients for chocolate chocolate chip cupcakes:

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) unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon pure vanilla extract
2 tablespoons instant coffee
1/2 cup hot coffee
1/2 cup chocolate chips
1/2 cup chocolate covered toffee bits, to roll the finished cupcakes in

Ingredients for caramel icing:

5 large egg whites
1 1/2 cups sugar
1 lb unsalted butter, chopped and softened
1/4 teaspoon salt
1 tablespoon vanilla
1/3 cup caramel sauce

Ingredients for chocolate dipping sauce:

2/3 cup dark chocolate
2 tablespoons heavy cream
4 tablespoons confectioners’ sugar, sifted
5-8 tablespoons warm water

Directions for chocolate chocolate chip cupcakes:

1. Preheat oven to 350ºF. Line muffin pan with cupcake papers; set aside.

2. Combine flour, cocoa powder, sugar, baking soda, and salt in a bowl.

3. Cream butter, eggs, and vanilla with a mixer for one minute. Add the flour mixture and mix for 20 seconds or until just combined. Add the instant coffee to the hot coffee and stir to dissolve.* Scrape the sides of the bowl and add the hot coffee. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour.

4. Add chocolate chips and divide batter evenly among the lined cups.

5. Bake 18-22 minutes or until a toothpick inserted into the cupcakes comes clean. Set the pan on a rack to cool.

6. Ice the cupcakes when they are completely cool.

Makes 12 cupcakes
*This was not included in the original post. I updated the directions on 9/8/12.

Directions for caramel icing:

1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150ºF while whisking constantly.

2. Transfer egg mixture to stand mixer bowl fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.

3. Add butter one piece at a time, mixing to incorporate after each addition. The mixture may appear to be almost curdled. Keep mixing and the icing will become even and smooth again. Add salt and vanilla and mix to combine. Mix in caramel sauce.

Directions for chocolate dipping sauce:

1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. (I did this in the microwave. Microwave chocolate for 1 minute. Add heavy cream and microwave for 30 seconds longer. Remove from microwave and stir until smooth and fully combined.)

2. Add confectioners’ sugar and mix to combine. Add water one tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm. (My chocolate seized up when I added some more water after dipping 2 cupcakes and needed it thinner. I just put it in the microwave for 20 seconds and it smoothed perfectly.)

Directions to assemble cupcakes:

1. To ice the cupcakes: Fill a pastry bag fitted with a large round tip and start piping from the outside working in to the center to create one even layer. Freeze cupcakes for 20 minutes before dipping in warm chocolate sauce, so that the frosting does not melt.

2. Chop about 4 chocolate covered toffee bars (such as Skor or Heath) to get about 1/2 cup of toffee bits. Place on a plate.

3. Remove cupcakes from freezer and dip in warm chocolate sauce, and then roll sides into chocolate covered toffee bits.

4. Return cupcakes to freezer for five minutes for chocolate to set. Remove from freezer and finish piping icing on top.

Recipe from Bakers Royale

Special cupcakes deserve a special band (or should it be the other way around?).

I first played The Twilight Sad here, but with their new album coming out this week, on February 6th, I think it’s time to play them again.

Another Bed is totally different from the deep, dark guitar sound I usually associate with my favorite songs by The Twilight Sad.

Another Bed might be totally different, but it is Totally Awesome. Like Totally.

Lush with circa 1980s synth, Another Bed demands your attention and your most energetic dance moves. What sets this song apart from a lot of dance songs is that the lyrics are so great.

“I’ll find you. Don’t worry.”

I love that.
The Twilight Sad-Another bed

Check out The Twilight Sad on their Website. You can buy the band’s music (and cool T-shirts) there. The Twilight Sad come to the USA later this month. Tour dates are listed on the website. I hope I can make it to the Allston show.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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17 Responses to Toffee Triple Chocolate Cupcakes With Salted Caramel Icing

  1. Charlotte says:

    Yum! These look really delicious!

  2. Oh my GOODNESS. I’m having a sugar rush just looking at those magnificent baked delights. Saving this recipe.

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  5. Ahalvers says:

    Ok, Maybe I am completely missing something, but where do the instant coffee granules come in?

    • That is a really good pick up! This is one of my most viewed posts and no one has ever noticed that omission in the directions….or let me know.

      The original recipe did not include the coffee granules in the directions, either. What I did was dissolve the granules in the hot coffee before adding to the batter.

      I’ll go and update the directions now. Thank you!!

      • Ahalvers says:

        Easy fix! Just to get STRONG coffee I suppose. Thank you so much! I am making these for a bake sale, and CAN’T WAIT to try them!! They look divine!!!!!!!!!!!

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  7. Rida says:

    Did u mean confectioners sugar for the caramel icing? Because I used regular icing and it came out as a liquid, didn’t look like icing at all and also it was orange Cuz of the caramel not white how it looks in your picture

    • It was regular sugar that was called for. The technique for the icing is to make Swiss Buttercream. You can see a recipe example here.

      Honestly, it takes a little practice to get the consistency right. The first few times I tried the buttercream, I ended up with a grainy mess. It is important to use a thermometer and to whip the mixture to the soft peaks before starting to add the butter. I hope that helps a little and thank you so much for the feedback.

      Also, I am not sure what the explanation is for the orange color…could it have been that your butter was really yellow to start with?

  8. Rida says:

    Sorry I meant I used regular white sugar* for the caramel icing

  9. Rida says:

    Thanks I guess I’m not pro at it yet I just made my own butter cream icing and added caramel to it, and I’m assuming it came out orange cuz I used homemade caramel which is really dark, hopefully I’ll get the hand of your caramel icing soon though thanks for the reply!

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  12. Tracie says:

    How do you make the icing stiffer. Mine came out to runny

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