Chocolate Toffee Truffle Cupcakes

Chocolate Toffee Truffle Cupcakes

Cupcakes.

• • 2 cups all-purpose flour

  • 1 cup granulated sugar

  • 3/4 cup unsweetened cocoa powder (preferably Hershey's "special dark")

  • 1 tablespoon espresso powder

  • 1 teaspoon salt

  • 1 teaspoon baking soda

  • 4 eggs

  • 3/4 cup whole milk

  • 1/2 cup sour cream

  • 1/2 cup vegetable oil

  • 2 teaspoons vanilla

Filling.

• • 6 ounces heavy whipping cream

  • 6 ounces bittersweet chocolate chips

  • 1/3 cup toffee bits

Buttercream.

• • 1 1/2 cups unsalted butter, softened to room temperature

  • 3 cups powdered sugar

  • 1 tablespoon meringue powder

  • 1/2 teaspoon salt

  • 1 teaspoon vanilla bean paste

  • 1-3 tablespoons milk or cream

Cupcakes.

Preheat the oven to 350 and line a muffin pan with 24 paper liners.

In a large bowl, whisk together the dry ingredients. Add the wet ingredients and whisk until well combined. Divide between the paper liners and bake until the centers are done, about 16-18 minutes.

Cool the cupcakes on a wire rack while you make the filling and buttercream.

Filling.

In a saucepan over low heat, warm the cream just until it bubbles around the edges. Remove from the heat and add the chocolate. Let stand for 3 minutes then stir until thick and smooth. Once it's cooled somewhat, fold in the toffee.

Buttercream.

In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for one minute. With the mixer on low, gradually add the powdered sugar, meringue powder and salt, and mix to combine. Add the vanilla bean paste and milk, and whip on medium-high speed for 4-5 minutes, scraping the bowl occasionally, until very light and fluffy.

Assembly.

Use a cupcake corer to remove the centers of each cupcake. Spoon the ganache into the centers, then frost with the buttercream.

Yields 24 cupcakes

Recipe from Curly Girl Kitchen