Chocolate Toffee Cupcakes with Marshmallow Icing

toffee cupcakes

One word: Yuuuuummmmmmmmm!

All the parts of this cake are taken from different sources. But it was awesome and worked out really well. The recipe for the chocolate cupcake base is what I’ve been using ever since I lived in Brighton, because it is the best and simplest recipe I have found and tried, also I know it by heart 😛

The initial plan was to make Hi-Hat cupcakes. I failed in my three attempts so I turned to make something different. I’m still very proud of how they look 🙂

INGREDIENTS:

Cupcake: (this makes 19-20 fairy size cupcakes or 12 big ones)

140 gr butter

1 cup sugar

2 eggs

1 cup flour

1/3 sour cream

1 tsp baking powder

1/4 cup cocoa powder

Toffee (I used what was left of from the Sticky Date Pudding, but this is how you make it)

300ml cream

60gr butter

1 cup brown sugar

(Put them all in a saucepan till the boil, then lower the flame and let it simmer for 2 minutes and take off the heat)

Marshmallow Icing:

3 eggs whites

1 cup sugar

1/4 cup water

1 tsp cream of tartar

Chocolate Sauce:(for my variation you only need)

100gr chocolate

1tsp of veg oil

Turn oven on 180°.

For the Cupcakes: Beat butter and sugar till mixed evenly. Add the eggs one at the time, then add the flour, baking powder, cocoa powder. Then lastly sour cream. Pour all in the cupcakes liners and bake for 20 minutes.

Make the toffee in the meantime.

When the cupcakes have cooled down, with a spoon make a well in the centre of the cupcakes and pour in a tsp of toffee, then place in the fridge.

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Make the marshmallow icing. In a heat resistant bowl, whisk all the ingredients for less than a minute , then place the bowl on a saucepan with simmering water. Let all the sugar melt and keep stirring occasionally. When the mix is sightly thickened (5 min) take off the heat and whisk at the highest speed for 7-10 minutes, till you get stiff peaks.

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Pour the icing in a piping bag (you don’t need a nozzle for this), cut the end of the bag and start piping with a circular movement, starting from the toffee filling.

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Put them all in the fridge to rest.

Melt the chocolate with the oil oven a saucepan of simmer water in a heat proof bowl. Stir occasionally.

To make the Hi-Hat I poured it in my cooking measuring cup. As I said it didn’t quite work out as the marshmallow melted and didn’t stay up as it should’ve. When I have more time I’ll figure out to fix this little blip.

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So I opted for something different but still very visually appealing 🙂 I dipped a spoon in the chocolate and literally swished it on the cupcakes as if you were sprinkling sugar on it, back and forward movement.

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And this is what I got! Pretty… tasty right?

This is what it looks like inside

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Well I hope you manage where I failed! If you do succeed please let me know how you did it 🙂 It would be greatly appreciated!

Enjoy, Ciao for now! xox

 

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