Chocolate Toffee Cupcakes

Name: Chocolate Toffee Cupcakes
Ingredients: 150 g milk chocolate, broken into pieces; 175 g butter; 1 tsp vanilla extract; 180 g caster sugar; 4 None eggs; 200 g plain flour; 1/2 tsp baking powder; 12 None soft caramel sweets; 150 ml whipping cream; 100 g white chocolate, broken into pieces; 300 g mascarpone; 2 tbsp Licor 43 or triple sec; 3 leaves gelatine, soaked in cold water; 1 None Flake, crumbled

14 ingredients

5 steps

Ingredients

150 g milk chocolate, broken into pieces
175 g butter
1 tsp vanilla extract
180 g caster sugar
4 None eggs
200 g plain flour
1/2 tsp baking powder
12 None soft caramel sweets
150 ml whipping cream
100 g white chocolate, broken into pieces
300 g mascarpone
2 tbsp Licor 43 or triple sec
3 leaves gelatine, soaked in cold water
1 None Flake, crumbled

Directions

1

Preheat the oven to 325°F. Line a 12-cup muffin pan paper liners. Melt the milk chocolate in a heatproof bowl set over a pan of simmering water.
2

For the cupcakes, beat the butter, vanilla extract, 3/4 cup sugar and a pinch of salt with the whisk of a mixer until creamy. Beat in the eggs one at a time. Stir in the melted chocolate. Sift in the flour and baking powder and stir in. Spoon into lined muffin cups and press a caramel into the center of each. Bake for 30 mins. Allow to cool on a wire rack.
3

For the frosting, heat 1/4 cup cream in a small saucepan. Remove from the heat, add the white chocolate and stir until melted. Allow to cool. In a bowl, beat the mascarpone, liqueur and 2 tbsp sugar until smooth. Stir in the chocolate. Whip remaining cream until it begins to form stiff peaks.
4

Dissolve gelatin in a small saucepan set over a low heat (if using leaves, squeeze out the excess moisture first). Remove from heat and stir in 4 tbsp mascarpone mixture, then stir this back into the remaining mascarpone. Fold in the whipped cream and chill until the mixture begins to set.
5

To assemble, remove the cupcakes from the paper liners. Spoon the mascarpone mixture into a piping bag fitted with a large star nozzle and pipe a swirl on to each cake. Sprinkle with milk chocolate shavings.