Chocolate cupcake dipped in toffee and frosted with a silky toffee frosting.

Cupcakes

Ingredients

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• 2 ¼ cup all purpose flour
• 2 ¼ cup sugar
• 1 cup cocoa powder
• 1 tablespoon baking soda
• 1 ½ teaspoon baking powder
• 1 teaspoon salt
• 1 ½ cup buttermilk
• ¾ cup vegetable oil
• 2 teaspoon vanilla
• 3 eggs

Instructions

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Sift flour and cocoa powder into bowl, add sugar, baking soda, baking powder and salt.
Stir to combine.
In a separate bowl combine buttermilk, vegetable oil, vanilla and eggs and stir to combine.
Pour the wet ingredients into the dry ingredients and mix.
Bake at 350℉ for 15-20 minutes until done.
Let cool and then freeze.

Toffee frosting

Ingredients

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• 1 bag of Ghirardelli Caramel flavored chips
• 1 stick of butter, 2-8 oz pkg cream cheese
• 1 bag of powdered sugar
• 3 tablespoon heavy cream
• Pinch of salt.

Instructions

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Whip the butter until soft, add cream cheese, whip to combine until smooth, add powdered sugar and heavy cream, whip for 2 mins.
Melt caramel chips in microwave, in bowl for 1 minute, stir until smooth.
Let cool for 1 minute.
Turn on your mixer and while it is whipping the frosting slowly add the melted caramel chips.

To assemble the cupcakes freeze your cupcakes.
Melt 1 bag of chocolate chips in a bowl in microwave for 1 minute stir until smooth.
Take cupcake and dip the top into the chocolate and then into some toffee bits.
Let cool, then frost with toffee frosting.