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Toffee Crunch Caramel Chocolate Cupcakes

Toffee Crunch Caramel Chocolate Cupcakes

  • Author: Marty Boyd
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 1 dozen 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American




1 cup flour

1 cup sugar

1/3 cup plus Unsweetened Cocoa Powder

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, melted

2 large eggs

1 teaspoon pure vanilla extract

2 tablespoon instant coffee granules 

1/2 cup hot coffee

1/2 cup Heath Bits O’ Brickle English Toffee Baking Bits 

Chocolate Dip

1/210 ounce package Ghirardelli Dark Melting Wafers

1 cup Heath Bits O’ Brickle English Toffee Baking Bits

Caramel Frosting

8 tablespoons butter, room temperature

1/2 cup cream cheese, room temperature

1 teaspoon pure vanilla extract

2 1/2 cups powdered sugar

3 tablespoons NESTLE LA LECHERA Dulce de Leche 


Position a rack in the lower third of the oven. Heat the oven to 350 degrees. Line cupcake pan with liners. Set aside


In a large bowl, combine and sift together flour, cocoa powder, sugar, baking powder baking soda and salt.

Add in butter, eggs, and vanilla and beat for one minute. Scrape down the sides of the bowl. Add instant coffee to 1/2 cup hot coffee, stir to dissolve. Add the coffee mixture and beat until batter is smooth, about 20-30 seconds. 

Divide batter evenly among the lined cups. 

Bake 18-22 minutes until a toothpick inserted comes out clean. 

Place cupcake pan on a rack to cool completely.

Frost the cupcakes as directed below. Cupcakes can be store and serve at room temperature.

Chocolate Dipping Sauce

Melt the chocolate wafers in a microwave proof bowl according to the package directions. Allow to cool slightly before dipping the cupcakes.


In a large bowl cream butter, cream cheese, dulce de leche, and vanilla with a hand mixer or stand mixer until light and fluffy.

Add powdered sugar and mix on low until incorporated. Increase mixer speed to medium high and continue to beat until smooth and creamy.


Set up a dipping station for the chocolate (I left the chocolate in the bowl I melted it in) and toffee bits (I used a paper plate). Have a cookie sheet ready to place dipped cupcakes on.

Dip each cooled cupcake into the melted chocolate and allow any excess to drip off over the chocolate bowl. Dip each chocolate covered cupcake into the toffee bits. Place dipped, toffee coated cupcakes on the cookie sheet to set up.

Place caramel frosting in a piping bag fitted with the tip of your choice. I used a large star tip. Making sure the chocolate is set ( I placed mine in the frig for a few minutes) pipe a large swirl on top of each cup cake. Drizzle with left over chocolate and extra toffee bits if desired.


The gold balls on my cupcakes is a SweetWorks Sixlets Celebration 1.75oz Shim Gold that I purchased at Wal Mart.

Keywords: chocolate, caramel, cupcake, bake, dessert, toffee