English Toffee Cupcake with salted caramel frosting (NEW)

These cupcakes are simply divine. A great way to enjoy your leftover toffee from the holidays.

And the salted caramel frosting adds the perfect touch to make this cupcake a place in my Cupcake Top 10. Did you know I have a Cupcake Top 10? Well I do.

Thanks to all those who taste tested this cupcake for me. I wanted to spread the love and pounds around with all you peeps!

Toffee Crunch Cupcake with Salted Caramel Frosting (NEW)

1 dark chocolate cake mix
3 eggs
1 cup half and half
1 tsp. vanilla extract
1 bag Heath candy bar crumbles
24 pieces large English Toffee (homemade is best)
1 recipe Salted Caramel Frosting (below)

Mix together chocolate cake mix, eggs, half and half, and vanilla until well combined. Scoop batter into paper liners until 3/4 full. Bake at 350 degrees for 15 minutes, until cake springs back when lightly touched. Remove from the oven and cool.

Frost cooled cupcakes with Salted Caramel Frosting, pressing small Heath crumbles around the paper liner, then top with a piece of English Toffee.

Salted Caramel Frosting (NEW)

8 tablespooons (1 stick) butter, room temperature
3 ¾ cups powdered sugar, sifted
3-4 tablespoons milk or cream
1/2 caramel sauce (I love Mrs. Richardson’s)
1/2 tsp. Kosher salt
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Beat until light and fluffy, about 30 seconds.
Stop the mixer before adding the sugar or you will have a large mess to clean up. Add

the sugar, 3 tablespoons milk (cream) caramel sauce, salt and vanilla extract. Beat frosting starting on

slow increasing your speed until frosting is nice and creamy. You can add up to 3 more tablespoons of milk (cream) if frosting to too thick. I always use cream. It’s Rule #3.

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