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Mini Toffee Crunch Cupcakes

October 30, 2011

Toffee Crunch Cupcakes

Mini Toffee Crunch Cupcakes

As many of you already know decorating cupcakes is a skill that I would like to spend more time practicing.  It takes a great deal of creativity and patience.  I possess both of these qualities but as separate traits, I have to learn to combine the two when it comes to decorating.  It will happen, all in good time.

When I am looking for cupcake inspiration the first place I look is Bakers Royale.  The gal’s name is Naomi, and boy oh boy, does she decorate a cupcake!  She takes cupcake decorating to an entirely new level.  I aspire to one day create cupcakes that are just as beautiful and unique.

These mini toffee crunch cupcakes have been on my to do list for a while now.  They intimidated me.  I was obviously looking for a challenge this weekend because I finally made them.  They are not an easy feat in the mini form.  The mini version makes the decorating of the cupcakes a little time consuming and tedious, but they look cute when you get the knack!

Mini Toffee Crunch Cupcakes


•    1 cup all purpose flour
•    1 cup plus 2 tablespoons sugar
•    1/3 cup plus 2 tablespoons unsweetened Natural Cocoa Powder
•    1/2 teaspoon baking soda
•    1/2 cup butter, melted and warm
•    2 large eggs
•    1 teaspoon pure vanilla extract
•    2 tablespoon instant coffee
•    1/2 cup hot coffee
•    1/2 cup chocolate covered skor toffee bits

To Prepare

Add flour, cocoa powder, sugar, baking soda, and salt in a bowl and mix thoroughly to combine.  Add the butter, eggs, and vanilla and beat on medium speed for one minute. Add the butter and egg mixture and beat for 20 seconds. 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. Divide it evenly among the lined cups. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool. Store and serve at room temperature.
TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them.

Chocolate Frosting

• 5 large egg whites
• 11/2 cup sugar
• 2 cups butter, diced and softened
• 1/4 teaspoon salt
• 1 tablespoon vanilla

To Prepare

Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.
  Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.
  Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. Add salt and vanilla and mix to combine. Add 2 tablespoons prepared chocolate sauce and mix to combine.

Chocolate Dipping Sauce

• 2/3 cups dark chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 5-8 tablespoons water, warm

To Prepare

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. Add powdered 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.

To assemble cupcake

To frost the cupcakes: Fill a pastry bag fitted with a large round tip and start piping from the outside working in to the centre to create one even layer. Freeze cupcakes for 20 minutes before dipping in warm chocolate sauce, so that the frosting does not melt. Remove cupcakes and dip in warm chocolate sauce, and then rim with chocolate covered skor toffee bits.  Return cupcakes to freezer for five minutes for chocolate to set. Remove from freezer and finish piping frosting on top.

Makes 12 regular cupcakes or 24 mini cupcakes

From Bakers Royale

Toffee Crunch Cupcakes
Mini Toffee Crunch Cupcakes

If you were looking for some what of a challenge with your baking, you really should try these mini cupcakes!  Thank you for being such an inspiration Naomi 🙂

From our kitchen to yours,
Sydney Jones

2 Comments leave one →
  1. christy orne permalink
    October 30, 2011 2:53 pm


  2. October 30, 2011 3:37 pm

    These are SO beautiful!!!!! I’m craving NOW!! haha…when you do have the time, please drop by my new space. I’d love to hear from you 😀

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