Toffee Cupcakes

Toffee Cupcakes
Chocolate dipped and Butterscotch dipped

Cake

Ingredients
1 box yellow cake mix
Eggs
Oil
Water
Caramel sundae syrup
Toffee pieces

Prepare cake as directed.  Add 1/4 cup caramel sundae syrup to batter and 1/2 cup of toffee pieces.  Mix thoroughly.  Bake as directed.

Frosting

Caramel Buttercream
1 1/2 sticks butter or margarine
1 tsp vanilla extract
1.5 lbs confectioners sugar
2 tsp milk
3-5 tsp caramel sundae syrup

Place butter or margarine in a bowl and beat until fluffy.  Add vanilla.  Alternately add confectioners sugar and milk.  Once all milk has been added, alternately add caramel syrup and confectioners sugar until desired flavor and consistency are reached.

Generously frost cupcakes.  It works well to cut a whole in the decorator bag like a large round tip and swirl frosting onto the cupcake.

Set excess frosting aside for later use.

Decorating

Ingredients
1/2 cup chocolate chips
1/2 butterscotch chips
1/2 cup toffee pieces

Place toffee chips in a shallow bowl or on a plate.

Step 1: Place chocolate chips in one small microwave safe bowl.  Heat for 30 seconds, stir.  Repeat until chips have melted.  Note: if you microwave for too long the chips will burn and become chalky and unusable.

Step 2: Dip a cupcake in the warm melted chocolate until the entire top of the cupcake is covered then roll the edges in the toffee.  Decorate one cupcake at a time in order to avoid having the chocolate harden before the toffee has been added.  Repeat for 12 cupcakes.

Repeat steps 1 and 2 with butterscotch chips.

Once all cupcakes have been dipped and rolled in toffee pieces, put the excess frosting in a decorator bag and using Wilton tip 1M add a squeeze of frosting to the top of each cupcake.

Store at room temperature.