Recipes...Chocolate English Toffee Cupcakes cake

ingredients

German Chocolate Cupcakes

1 cup all-purpose flour
� cup packed light-brown sugar
? cup granulated sugar
? cup cocoa powder
1 tsp baking powder
� tsp baking soda
� tsp salt
? cup vegetable oil

? cup cream
1 massive egg
1 tsp vanilla extract
? cup brewed coffee
� cup buttermilk
Chocolate Cream Cheese Frosting
eight ounces cream cheese, room temperature
� cup unsalted butter, room temperature
3 cups sifted powdered sugar
� cup cocoa powder
Salted Caramel Buttercream Frosting
1 cup butter (room temperature)
eight ounces cream cheese (room temperature)
� cup salted caramel
3-4 cups powdered sugar
Topping
Bits of your favourite English Toffee (I used this recipe from Deliciously Yum)
Salted Caramel Sauce
instructions
German Chocolate Cupcakes
Preheat oven to 350 F and line your cupcake pan.
In a huge bowl whisk together the flour, brown sugar, granulated sugar, cocoa powder, baking powder, baking soda and salt.
With an electric mixer on low, upload in vegetable oil, cream, egg and vanilla extract and blend till completely included.
Pour in espresso and beat some extra.
upload in buttermilk and blend till simply combined.
Fill your cupcake liners ? complete and bake for sixteen-18 minutes or until an inserted toothpick comes out easy.
Set aside to cool.
Chocolate Cream Cheese Frosting
Beat cream cheese and butter till light and fluffy.
Slowly mix in powdered sugar one cup at a time.
blend in cocoa powder.
Beat for a few minutes till mild.
Salted Caramel Buttercream Frosting
Beat cream cheese and butter until light and fluffy.
Pour in salted caramel and beat till mixed.
upload powdered sugar one cup at a time and beat on excessive until light and fluffy.

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