Chocolate Toffee Cupcakes

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



  • 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


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


  • 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.


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.