Toffee Cupcakes with Browned Butter Frosting
 
Prep time
Cook time
Total time
 
Author:
Serves: 48
Ingredients
  • 1 butter pecan cake mix, mixed according to package directions (add eggs, oil and water)
  • ¼ cup cocoa powder
  • ⅓ cup crushed English toffee (or 2 candy bars like Skor, crushed)
Frosting:
  • 1 cup butter
  • 2½ cups powdered sugar
  • ¼ cup milk
  • 1 teaspoon vanilla
Instructions
  1. Line mini or regular-sized cupcake pan with paper liners or spray cupcake tin with non-stick cooking spray. Pre-heat oven to 350°.
  2. Mix cake mix according to package directions (you'll probably need to add eggs, water, and oil, but each cake mix varies slightly). Add cocoa powder and crushed toffee candy, reserving about 1-2 tablespoons of toffee to sprinkle on top of the cupcakes when finished. Mix just until all dry ingredients are incorporated.
  3. Pour batter into lined cupcake pan, about ¾ full. Bake according to cake mix directions (about 12-14 minutes for mini cupcakes and 18-20 minutes for regular cupcakes).
  4. Let cupcakes cool completely.
Frosting:
  1. Start the frosting process while the cupcakes are in the oven. In a small pan over medium heat, cook butter, stirring constantly, for 6-8 minutes or until butter turns a golden brown.
  2. Pour browned butter into a bowl. Chill until butter has cooled and begins to solidify (be patient...this will take a little while).
  3. Beat butter with an electric mixer at medium speed until light and fluffy; add powdered sugar and milk, a little at a time, alternating between the two. Finally, add vanilla and beat on low, adding additional powdered sugar or milk if needed to reach desired consistency.
  4. Spread or pipe frosting onto cooled cupcakes and sprinkle with the reserved toffee crumbs.
  5. Yields approximately 48 mini cupcakes or 2 dozen regular cupcakes.
Recipe by Food Fun Family at https://foodfunfamily.com/toffee-cupcakes/