Description
Delightfully rich and moist toffee cupcakes topped with a smooth, glossy chocolate ganache. These homemade treats combine buttery toffee bits with a creamy chocolate topping for a perfect balance of sweet and indulgent flavors.
Ingredients
Scale
For the Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
- 1/2 cup toffee bits, plus extra for topping
For the Chocolate Topping
- 1/2 cup heavy cream
- 4 oz semi-sweet or dark chocolate, chopped
- 1 tablespoon butter
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Cream butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which helps create a soft texture.
- Add eggs and flavor: Incorporate the eggs one at a time into the creamed mixture, ensuring each is fully mixed. Then stir in the vanilla extract for flavor.
- Combine wet ingredients: Mix in the sour cream and milk until the batter is smooth and consistent.
- Blend dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined to prevent overmixing which can toughen the cupcakes.
- Fold in toffee bits: Gently fold the half cup of toffee bits into the batter to distribute them evenly without breaking them down.
- Fill and bake: Spoon the batter evenly into the cupcake liners and bake for 18–22 minutes or until a toothpick inserted comes out clean, indicating doneness.
- Cool cupcakes: Allow the cupcakes to cool completely on a wire rack before applying the chocolate topping to ensure the topping sets properly.
- Prepare chocolate topping: Heat the heavy cream in a small saucepan until it just starts to simmer. Remove from heat and add the chopped chocolate and butter. Let rest for 1–2 minutes, then stir until smooth and glossy.
- Top cupcakes: Spoon or drizzle the chocolate ganache over the cooled cupcakes and sprinkle with extra toffee bits for added crunch and flavor.
- Set and serve: Let the chocolate topping set before serving to achieve the perfect texture and presentation.
Notes
- Store cupcakes at room temperature for up to 2 days or refrigerate for longer freshness.
- You can substitute chocolate chips for chopped chocolate if necessary.
- Adding a pinch of sea salt on top enhances the sweet and salty flavor balance.
- Ensure cupcakes are completely cool before adding the chocolate topping to prevent it from melting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 26 g
- Sodium: 160 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
