Best 5 Chocolate Toffee Cupcakes Recipes

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Chocolate toffee cupcakes are a decadent and indulgent treat that is perfect for any occasion. With their rich chocolate flavor, gooey toffee filling, and creamy frosting, these cupcakes are sure to be a hit with everyone who tries them. Whether you are a seasoned baker or a beginner in the kitchen, this recipe is easy to follow and will yield delicious results. So gather your ingredients, preheat your oven, and let's get started on creating these irresistible chocolate toffee cupcakes!

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE CARAMEL TOFFEE CUPCAKE



Chocolate Caramel Toffee Cupcake image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 24 cupcakes

Number Of Ingredients 24

2 cups all-purpose flour
2 cups granulated sugar
1 cup milk
3/4 cups unsweetened cocoa
1/2 cup vegetable oil
2 teaspoons vanilla extract
1/2 teaspoon salt
2 eggs
1 teaspoon baking soda
Caramel, recipe follows
Whipped Frosting, recipe follows
Toffee, recipe follows
1 1/2 cups granulated sugar
3/4 cups milk
1/2 cup unsalted butter
3 teaspoons vanilla extract
1/2 teaspoon salt
1 1/2 cups heavy cream, chilled
1/3 cup confectioners' sugar
1 teaspoon vanilla extract
Nonstick spray
2 cups butter
2 cups granulated sugar
One 2.6-ounce chocolate bar

Steps:

  • Preheat the oven to 350 degrees F. Place 24 cupcake liners in a cupcake pan.
  • In a large bowl, mix together the flour, granulated sugar, milk, cocoa, vegetable oil, vanilla extract, salt and eggs. Mix until smooth. Add the baking soda to 1 cup water. Add baking soda mixture to the batter. Mix well (the batter will be thin). Pour the batter into baking cups, filling three-quarters of the way up. Bake for 12 to 15 minutes.
  • To assemble: Place the Caramel in a pastry bag fitted with a small tip. Push the tip through the bottom of paper liner to fill each cupcake. Add the Whipped Frosting to a pastry bag fitted with a large tip. Pipe a swirl of the frosting onto each cupcake, covering the filling. Sprinkle the Toffee over the frosting. Transfer the cupcakes to the refrigerator and chill for at least 30 minutes.
  • In a large saucepan, stir together the granulated sugar, milk, butter, 2 teaspoons vanilla extract and the salt. While stirring, bring to a boil. Cook for 7 minutes. Remove from the heat, and stir in the remaining teaspoon of vanilla extract. Let cool.
  • Chill the bowl of a stand mixer in the freezer.
  • Add the heavy cream to the chilled bowl. Whip with the whisk attachment on medium-high speed until soft peaks form. Add the confectioners' sugar and continue to whip until thoroughly combined and stiff peaks form. Be careful not to over beat. Blend in the vanilla extract.
  • Spray a large cookie sheet with nonstick spray. Combine the butter, granulated sugar and 1/2 cup water in a heavy pan. Stir constantly at a simmer until the mixture turns brown (like a brown paper bag). Pour the mixture onto the prepared cookie sheet. Break the chocolate bar onto the toffee while still hot. With the back of a spoon, spread the chocolate evenly. Let cool and then break into small pieces.

CHOCOLATE TOFFEE CUPCAKES



Chocolate Toffee Cupcakes image

These cupcakes are so special, you can serve them at any get-together.-Hershey Food Corporation, Cheryl Reitz, Hershey, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 1-1/2 dozen.

Number Of Ingredients 16

1-1/2 cups all-purpose flour
1 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1 cup water
1/4 cup vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1/2 cup milk chocolate toffee bits
FROSTING:
1-1/2 cups confectioners' sugar
1/3 cup baking cocoa
1/3 cup butter, softened
2 tablespoons milk
3/4 teaspoon vanilla extract
3/4 cup English toffee bits or almond brickle chips

Steps:

  • In a large bowl, combine flour, sugar, cocoa and baking soda. Whisk the water, oil, vinegar and vanilla until smooth. Gradually add to dry ingredients just until combined. Stir in toffee bits. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, combine confectioners' sugar and cocoa; set aside. In a large bowl, beat butter and 1/2 cup cocoa mixture until smooth. Add milk, vanilla and remaining cocoa mixture; beat until desired spreading consistency is reached. Stir in 1/2 cup toffee bits. , Frost cupcakes. Cover and refrigerate until serving. Top with remaining toffee bits before serving.

Nutrition Facts : Calories 275 calories, Fat 12g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 192mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 1g fiber), Protein 2g protein.

BANANA TOFFEE CUPCAKES



Banana Toffee Cupcakes image

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 12 cupcakes

Number Of Ingredients 21

2 ounces unsalted butter
2 1/2 ounces light brown sugar
2 ounces granulated sugar
1 3/4 ounces whole egg
6 1/4 ounces ripe banana puree
7 ounces cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
3 1/2 ounces chocolate toffee candy bar bits
2 ounces buttermilk
7 ounces prepared dulce de leche (available at Latin-American grocery stores)
3 1/2 ounces chocolate toffee candy bar bits
7 1/2 ounces butter, softened
24 ounces cream cheese
12 ounces powdered sugar
1 1/2 teaspoons vanilla extract
9 ounces prepared dulce de leche (available at Latin-American grocery stores)
Freeze-dried chocolate chip ice cream (recommended: Astronaut Foods)
Miniature chocolate chips

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F. Line a standard-size muffin pan with 12 cupcake liners.
  • Combine the butter, brown sugar and granulated sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Cream on medium-high speed until the mixture is light and fluffy, about 5 minutes. Scrape down the bowl and add the egg and banana puree. Cream for an additional 3 minutes. Scrape down the bowl, and then add the flour, baking powder, baking soda, cinnamon and salt. Mix for 30 seconds on low speed. Add the toffee bits and buttermilk. Stir on low speed until combined.
  • Fill the prepared cupcake liners three-quarters full with batter and bake until golden brown and baked through, about 25 minutes. Cool the cupcakes completely.
  • For the filling: Stir the dulce de leche and toffee bits together until fully combined. Place in a pastry bag with a round tip large enough to allow the toffee bits to pass through without becoming lodged.
  • For the icing: In a bowl of an electric mixer fitted with a paddle, beat the butter on medium-high speed until light and fluffy. Add the cream cheese and mix on medium-high speed until well combined and lump free. Scrape down the sides of the mixer bowl and add the powdered sugar. Stir on low speed until well combined. Add the vanilla extract and beat on medium-high speed for 2 minutes. Remove from the mixer and stir in the dulce de leche in by hand to create a marbled appearance. Place in a pastry bag fitted with a large round tip.
  • To assemble: Using an apple corer, remove the center core of the cupcakes and fill with dulce de leche toffee filling. Pipe the caramel cream cheese icing generously on top of each cupcake. Using a paring knife, gently poke the freeze-dried ice cream to create separated chunks. Place 4 chunks on top of each cupcake. Dredge the outer rim of each cupcake in the miniature chocolate chips.

TOFFEE CUPCAKES



Toffee Cupcakes image

delicious cupcakes for everyone

Provided by ilovetoffee

Time 30m

Yield Makes 12

Number Of Ingredients 13

115g caster sugar
115g self raising flour
115g margarine
2 eggs,
handful of toffee
115g caster sugar
115g self raising flour
115g margarine
2 eggs,
handful of toffee
50g butter
100g toffee
1 teaspoon of water

Steps:

  • Preheat the oven to 350° F. Place the cake flour, all-purpose flour, sugar, baking powder, and salt in a mixing bowl and stir to combine.
  • Add the butter and mix on low speed, until mixture resembles coarse crumbs (4 to 5 minutes).
  • Add the eggs, one at a time, and scrape the bottom of the bowl to make sure all the ingredients are well-combined.
  • 4. Combine the milk and vanilla in a measuring cup. Beat half this mixture into the flour mixture. Beat on medium speed for 1½ minutes, scrape the bottom and sides of the bowl, add the remaining milk mixture, and beat for another 30 seconds.
  • 5. Fill paper liners ⅔ of the way with batter, and bake for 20 minutes, or until a toothpick inserted in the centre of the cupcake comes out clean. Cool completely before topping with buttercream.

CHOCOLATE FUDGE CUPCAKES



Chocolate Fudge Cupcakes image

These are wonderful as long as they're not overbaked.

Provided by GINGER P

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 1h

Yield 24

Number Of Ingredients 7

4 (1 ounce) squares semisweet chocolate, chopped
1 cup butter
1 cup all-purpose flour, sifted
1 ¾ cups white sugar
4 eggs
1 teaspoon vanilla extract
2 cups chopped pecans

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line 24 muffin cups with paper liners. In the top of a double boiler, combine chocolate and butter. Heat, stirring occasionally, until mixture is melted and smooth. Remove from heat and allow to cool to lukewarm.
  • Sift flour and sugar together into a large bowl. With mixer on low speed, beat in eggs one at a time. Stir in chocolate mixture, vanilla and pecans. Fill muffin cups 2/3 full.
  • Bake in the preheated oven for 25 minutes. Do not overbake. Tops should be shiny but give slightly when touched.

Nutrition Facts : Calories 241.7 calories, Carbohydrate 22.6 g, Cholesterol 51.3 mg, Fat 16.6 g, Fiber 1.3 g, Protein 2.8 g, SaturatedFat 6.5 g, Sodium 66.3 mg, Sugar 17.4 g

Tips:

  • Proper measuring: Use the right measuring cups and spoons to ensure accurate ingredient proportions.
  • Creaming butter and sugar: Cream them until light and fluffy for a smooth texture. This step also incorporates air, making the cupcakes rise better.
  • Gradually add eggs: Add eggs one at a time, beating well after each addition. This helps prevent curdling.
  • Mix dry ingredients separately: Combine flour, baking powder, baking soda, and salt in a separate bowl to ensure even distribution.
  • Combine wet and dry ingredients: Add the dry ingredients to the wet ingredients alternately with milk, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing.
  • Fold in toffee bits: Gently fold in toffee bits at the end to maintain their texture.
  • Use muffin liners: Line your muffin pan with cupcake liners to prevent sticking and for easy removal.
  • Bake at proper temperature: Bake the cupcakes at the specified temperature and time to achieve the right doneness.
  • Cool completely: Let the cupcakes cool completely before frosting or decorating to prevent the frosting from melting.
  • Decorate as desired: Use your favorite frosting, sprinkles, or other toppings to decorate the cupcakes creatively.

Conclusion:

Indulge in the delightful symphony of chocolate and toffee flavors with these irresistible cupcakes. The combination of moist chocolate batter, rich toffee sauce, and creamy frosting creates a decadent treat that will satisfy your sweet cravings. Whether you're celebrating a special occasion or simply looking for a sweet indulgence, these Chocolate Toffee Cupcakes are sure to impress. With careful attention to the tips provided, you can create a batch of cupcakes that are not only delicious but also visually appealing. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will lead you to cupcake bliss.

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