Recipe: Toffee Chocolate CupCakes

I love toffee, don't you? The benefits and taste of caramel, without it getting stuck in my teeth. Yum. So these delicious cupcakes are fantastic for me, and use ingredients already in my pantry! Beautiful to serve for an impromptu dessert, and fancy enough for a special occasion.


Ingredients:
1 box chocolate cake mix
1/2 cup nuts, chopped fine (pecans are tasty)
1 6-ounce jar caramel topping
3 (1.4 ounce) bars chocolate-covered toffee, crushed
powdered sugar

Directions:
Preheat oven to temperature on cake mix box. Prepare cake mix (adding chopped nuts) according to box directions for cupcakes, line cupcake tin with liners, and bake. Cool cupcakes on wire rack for 5 minutes. While they are cooling, heat a saucepan of water, and place opened jar (don't get water in the jar) in the water to heat caramel. When liquidy, carefully take jar out of saucepan (turn off the heat!). Make a few slits in each cupcake, making sure to NOT go all the way to the bottom. Using a spoon, drizzle a little caramel onto each cupcake. Sprinkle the crushed chocolate toffee bars across each cupcake while still warm. Let them cool completely, then using a shaker, shake powdered sugar on each.


Copyright (c) 2009 V P Lawrence-Williams