Toffee Crunch Cupcakes
INGREDIENTS
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CUPCAKE
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1 cup (4.5 ounces) all purpose flour
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1 cup plus 2 tablespoons (7.3 ounces) sugar
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1/3 cup plus 2 tablespoons (1.5 ounces) SCHARFFEN BERGER Unsweetened Natural Cocoa Powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup (1 stick) unsalted butter, melted and warm
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2 large eggs
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1 teaspoon pure vanilla extract
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2 tablespoon instant coffee (recommended: Starbucks Via)
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1/2 cup hot coffee
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1/2 cup chocolate covered toffee bits
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CARAMEL FROSTING
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5 large egg whites
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11/2 cup sugar
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4 sticks unsalted butter, diced and softened
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1/4 teaspoon salt
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1 tablespoon vanilla
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1/3 cup caramel sauce (click here for a homemade caramel recipe)
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CHOCOLATE DIPPING SAUCE
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2/3 cups dark chocolate
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2 tablespoons heavy cream
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4 tablespoons powdered sugar, sifted
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5-8 tablespoons water, warm
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