Chocolate Toffee Cupcakes

Name: Chocolate Toffee Cupcakes
Ingredients: 5 1/4 ounces milk chocolate broken into pieces; 13 tablespoons butter; 1 teaspoon vanilla extract; 3/4 cup sugar; 4 eggs; 1 1/2 cups all purpose flour; 1/2 teaspoon baking powder; 12 caramel squares soft; 2/3 cup heavy cream; 3 1/2 ounces white chocolate broken into pieces; 1 1/3 cups mascarpone cheese; 2 tablespoons orange liqueur; 3 leaves gelatine soaked in cold water, or 2 1/4 tsp powdered gelatin, bloomed in 1 tbsp cold water; 1 bar milk chocolate shaved with a vegetable peeler, for garnish

14 ingredients

5 steps

Ingredients

5 1/4 ounces milk chocolate broken into pieces
13 tablespoons butter
1 teaspoon vanilla extract
3/4 cup sugar
4 eggs
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
12 caramel squares soft
2/3 cup heavy cream
3 1/2 ounces white chocolate broken into pieces
1 1/3 cups mascarpone cheese
2 tablespoons orange liqueur
3 leaves gelatine soaked in cold water, or 2 1/4 tsp powdered gelatin, bloomed in 1 tbsp cold water
1 bar milk chocolate shaved with a vegetable peeler, for garnish

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.