Toffee Crunch Cupcakes
A delightful blend of rich chocolate flavors and crunchy toffee bits that promise moist texture and sweet satisfaction for any occasion.
Ingrédients
Cupcake Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup toffee bits For added sweetness
Instructions
Preparation
- Start by gathering all your ingredients.
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
- Add the eggs, milk, and vanilla extract; mix until fully incorporated.
- In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing gently until combined.
- Fold in the toffee bits.
- Scoop the batter into cupcake liners in a muffin pan, filling each liner about two-thirds full.
- Bake for 18-20 minutes. Check for doneness with a toothpick.
- Let the cupcakes cool completely on a wire rack before frosting.
Serving
- Frost with your choice of buttercream and sprinkle additional toffee bits on top.
Notes
These cupcakes can be customized with various toppings or add-ins. Store in an airtight container to keep fresh for up to 3 days at room temperature, or refrigerate and bring back to room temperature before serving.