Makes 12 cupcakes
1 Cup All Purpose Flour
1 Cup plus 2 TBS Sugar
1/3 Cup plus 2 TBS Unsweetened Natural Cocoa Powder
1/2 TSP Baking Soda
1/4 TSP Salt
1/2 Cup (1 stick) Unsalted Butter, melted and warm
2 Large Eggs
1 TSP Vanilla Extract
2 TBS Instant Coffee (Optional)
1/2 Cup Hot Coffee (Optional)
1/2 Cup Chocolate Covered Toffee Bits
5 Large Egg Whites
11/2 Cups Sugar
4 Sticks Unsalted Butter, diced and softened
1/4 TSP Salt
1 TBS Vanilla
1/3 Cup Caramel Sauce
Chocolate Dipping Sauce:
2/3 Cups Dark Chocolate
2 TBS Heavy Cream
4 TBS Powdered Sugar, sifted
5-8 TBS Water, warm
Heat the oven to 350 degrees. Combine flour, cocoa powder, sugar, baking soda, instant coffee(optional) and salt in a bowl and mix thoroughly. Then add butter, eggs, and vanilla and beat on medium speed for 1 minute.
Scrape the sides of the bowl and add the hot coffee ( I added water instead- my moms not a fan of coffee so I opted to not put it in). Beat for 20-30 seconds until the batter is smooth. Divide it evenly among the cupcake pans.
Bake 18-22 minutes you can check if there ready by inserting a toothpick into a few and it comes out clean. Set the pan on a rack to cool.
TIP: Don't frost cupcakes until they are completely cool. Store and serve at room temperature.
Combine egg whites and sugar in a glass bowl placed over simmering water. Bring mixture to 150 degrees F whisking constantly. Transfer mixture to stand mixer, with a whisk attachment and beat on medium speed until mixture is cool and doubles in volume. Add butter in a piece at a time, mixing to incorporate after each piece. (Just a not the mixture may appear clumpy, this is normal). If you keep mixing it will become smooth again. Add salt and vanilla and mix. Add caramel sauce and mix.
Place chocolate and heavy cream in a glass bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt don't stir. Then slowly stir mixture to combine. Add powdered sugar and mix. Add water one tablespoon at a time, mixing after each addition until it has reached pouring consistency. Set aside and let sauce cool to warm.
Freeze the cupcakes for 20 minutes before dipping in warm chocolate sauce. Remove cupcakes from freezer and dip in warm chocolate sauce, and then dip the rim of the cupcake in the chocol,ate covered toffee bits. Put the cupcakes back into the freezer for five minutes so that the chocolate can set. Remove from freezer and pipe caramel frosting on top.
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www.alli-n-son.com, www.sweet-as-sugar-cookies, www.sixsistersstuff.com, www.wellseasonedlife.com,