Toffee Crunch Cupcakes

I'm kind of the go to birthday goodie provider for my friends.  This means I get quite a few cupcake requests, but I only grant them for the most special of people.  Jackie is one of those people.  She's a pretty cool chick and when she requested these cupcakes I just couldn't say no.  She pinned these a while ago and had been craving them ever since and I can't say that I blame her.  The caramel Swiss Meringue buttercream is delicious and smooth enough to compliment the crunch of the toffee bits and the chocolate base is moist and perfectly chocolaty making them the perfect way to celebrate a 22nd (or any) birthday.

I recommend adding the toffee bits right before serving as they loose their signature crunch if made too far in advance but otherwise most of the components can be made in advance and refrigerated.  With the frosting just take it out for about 20 minutes and use your mixer to whip it back up to the correct consistency.  

Yields 24 cupcakes

Cupcakes

2 cup all purpose flour

2 cup and 4 tablespoons sugar

2/3 cup plus 4 tablespoons unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon salt

1 cup (2 sticks) unsalted butter melted and warm

4 large eggs

2 teaspoons pure vanilla extract

3 tablespoons espresso powder

1 cup hot water

1 cup chocolate covered toffee bits

Caramel Frosting:

7 large egg whites

3 cups sugar

8 sticks unsalted butter, diced and softened

½ teaspoon salt

2 tablespoons pure vanilla extract

⅔ cup caramel sauce

Chocolate Dipping Sauce:

6 ounces dark chocolate

4 tablespoons heavy cream

4 tablespoons powdered sugar, sifted

Salted Caramel Sauce:

10 tablespoons  water
1 ½  cup caster sugar
1 ⅓ cup heavy cream

Cupcakes:

1. Position a rack in the lower third of the oven. Pre heat the oven to 350 degrees. Sift together the flour, cocoa powder, sugar, baking soda, espresso powder and salt in a medium bowl. In the bowl of an electric mixer fitted with a paddle attachment beat the butter until it is light and fluffy.  Beat in the eggs, and vanilla on medium speed. 

2. Add half of the flour mixture and mix until just combined then add the hot water mixing until just combined and end with the rest of the flour mixture.  Scrape the sides of the bowl as needed. Beat for 20-30 seconds until the batter is smooth.  Fold in the toffee bits. The batter will be thin enough to pour. Fill the cups about 2/3 of the way full. 

3.  Bake 18-22 minutes or just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool for 5-10 minutes.  Remove to a wire rack and let cool to room temperature.

Salted Carmel Sauce

1. Add water and sugar into a saucepan over low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side.

2. Increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after about a minute.

3. After approximately 3 minutes you will see a light shade of amber.

4. Another 30-90 seconds and the mixture will turn a dark shade of amber.

5. Once the mixture is dark amber, turn off the heat and add the cream. Whisk to combine, do not worry about the bubbles as they will subside upon cooling.

6.Cool to room temperature and set aside.

Caramel Frosting:

1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly. (Another way to judge readiness is to rub the mixture between two fingers: when you no longer feel the grittiness of the sugar, the mixture is ready)

2. Transfer 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 in one piece at a time, mixing to incorporate after each addition. If the mixture is clumpy and almost curdled looking, don’t worry it’s normal - just keep beating. Keep mixing and it will become even and smooth again. Add salt and vanilla and mix to combine. Add the cooled caramel sauce and mix to combine.

Chocolate Dipping Sauce:

1. Place chocolate and heavy cream in a metal bowl set 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. Set aside and let sauce cool to warm.

Assembly required: 

1. To frost the cupcakes: Either 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 or spread on a thick layer of frosting using a rubber spatula or knife. 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 toffee bits.  Return cupcakes to freezer for five minutes for chocolate to set. Remove from freezer and finish piping frosting on top.

 Adapted from Bakers Royale