Toffee Crunch Cupcakes
Delight in these moist Toffee Crunch Cupcakes featuring a buttery toffee flavor and a crunchy toffee topping, perfect for a sweet dessert treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- ½ cup toffee bits, divided
- 1 cup chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
- Gradually add the flour mixture alternately with milk, beginning and ending with the flour mixture; mix until just combined.
- Fold in half of the toffee bits (and chocolate chips if using).
- Divide batter evenly into the cupcake liners, filling about 2/3 full.
- Sprinkle remaining toffee bits on top of each cupcake for added crunch.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For an extra indulgent touch, top the cooled cupcakes with a caramel glaze or whipped cream before serving.
Find it online: https://delilita.com/toffee-crunch-cupcakes/