I'M BACK!!! Sorry to have disappeared for so long. I have been busy with school, work, kids.... basically just busy with life! I know you all can relate. I cannot say that I am back with a vengeance but I can tell you that I have two recipes planned for you this week and that you will love them!
While the cupcake is good and the ganache topped with toffee is good, the best part of this cupcake is the frosting!! Had a little bit of a foodgasm when I tasted it. Swiss meringue buttercream is already the yummiest of all frostings but then you add caramel to it and it is OVER THE TOP!! A bag of frosting and a glass of red wine and you've got dinner! (ok....not quite but it is tempting!)
This girl has to get back to studying for a test tomorrow, so enjoy the recipe!!! ;-)
This recipe is featured on:
Toffee Crunch Cupcake
Cupcakes (Martha Stewart's recipe):
1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
3/4 cup warm water
1/4 cup chopped toffee bits
Preheat the oven to 350°F. Line muffin tin with paper liners. Whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. With mixer on low speed, add eggs, buttermilk, oil, extract, and the water; beat until smooth and combined. Stir in toffee bits.
Spoon the batter into liners about two-thirds full. Bake approximately 15 minutes, or until tester comes out clean. Transfer tins to wire racks and allow to cool for 10 minutes; turn cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 1 month in air tight containers.
2/3 cups dark chocolate
2 tablespoons heavy cream
4 tablespoons powdered sugar, sifted
3 tablespoons water, warm
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.
Caramel Swiss Meringue Buttercream:
5 large egg whites
11/2 cup sugar
4 sticks unsalted butter, diced and softened
1/4 teaspoon salt
1 tablespoon vanilla
1/3 cup caramel sauce
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 caramel sauce and mix to combine.
When cupcake has cooled completely, make chocolate ganache. Let it cool to room temperature but not harden. Dip cupcake tops in ganache or spread on top of cupcake and then roll into toffee bits until the top is coated. Let set for 30 minutes before frosting. If you need to speed up the process, stick the cupcakes in the freezer for 10 minutes. Make the frosting and pipe on top of toffee coated cupcakes. Enjoy!