Chocolate Caramel Toffee Cupcake


So let me apologize now for my long absence. It’s not because I’m not cooking or baking. It’s because as I am cooking and baking I forget to take photos or if I do then I’m not happy with the quality of them (attempting to save for a nice camera!).

I was asked to bake some cupcakes for a friends birthday. There wasn’t a particular flavor combination she wanted but I had the urge to make something chocolate based. After searching for a while I found what looked like the most mouth watering cupcake and knew immediately that I had to try it. Not only did it have chocolate, it had caramel, toffee and….oh more chocolate.

I know the below seems like a lot of steps, ingredients, etc. but it’s totally worth it!

Chocolate Caramel Toffee Cupcake adapted from Bakers Royale



  • 1 cup (4.5 ounces) all purpose flour
  • 1 cup plus 2 tablespoons (7.3 ounces) sugar
  • 1/3 cup plus 2 tablespoons (1.5 ounces) unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted and warm
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 tablespoon instant coffee (recommended: Starbucks VIA)
  • 1/2 cup hot coffee
  • 1/2 cup toffee bits (I used Heath Bar Toffee Bits)

Salted Caramel Sauce for Caramel Frosting:

  • 5 tablespoons water
  • 3/4 cup caster sugar
  • 2/3 cup heavy cream

Caramel Frosting:

  • 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

Chocolate Dipping Sauce

  • 2/3 cups dark chocolate
  • 2 tablespoons heavy cream
  • 4 tablespoons powdered sugar, sifted
  • 5-8 tablespoons water, warm
  1. Position a rack in the lower third of the oven.
  2. Pre-heat the oven to 350 degrees.
  3. Mix flour, cocoa powder, baking soda, and salt in a blow and mix thoroughly to combine and set aside.
  4. In a mixing bowl with a standing mixer beat the butter and sugar until light and fluffy.
  5. Add in eggs, and vanilla and beat on medium speed until combined.
  6. Scrape the sides of the bowl and alternate adding the hot coffee with the mixed dry ingredients.
  7. Add in toffee bits and mix until incorporated.
  8. Divide it evenly among the lined cups.
  9. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean.
  10. Set the pan on a rack to cool.

Salted Caramel 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 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. This happens very fast and burnt caramel does not taste good so keep your eye on it!
  5. Once the mixture is a dark amber, turn off the heat and whisk in the cream. This tends to bubble a lot so be careful.
  6. Set aside to cool.

Caramel Frosting:

  1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly (If you don’t have a thermometer just test the mixture with you fingertips. The sugar should be dissolved completely within the egg whites).
  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.
  4. Add salt and vanilla and mix to combine.
  5. Finally add caramel sauce and scrape to make sure it is all incorporated.

Chocolate Dipping Sauce:

  1. Place chocolate and heavy cream in a bowl over simmering water.
  2. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine.
  3. Add powdered sugar and mix to combine.
  4. Add water one tablespoon at a time, mixing after each addition until pouring consistency is reached.
  5. Set aside and let sauce cool to warm.
  1. Fill a pastry bag fitted with a large round tip and apply pressure in the center and push around so you have a flat top layer around the entire circumference of the cupcake.
  2. Freeze cupcake for 20 minutes.
  3. Dip in warm chocolate sauce and then rim with toffee bits.
  4. Return cupcakes to the freezer for another five minutes for chocolate to set.
  5. Fill a new pastry bag with a star tip and pipe final swirl on top!

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