Toffee Crunch Cupcake

melskitchencafe.com

Cathy Sanspree

subheading: Cupcakes:

2 cups ( 424 g) granulated sugar

1-¾ cups ( 249 g) all-purpose flour

¾ cup ( 64 g) unsweetened cocoa powder

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup milk

½ cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

subheading: Ganache and Toffee:

12 ounces ( 340 g) semisweet chocolate, chopped

1 ½ cups heavy cream

3 tablespoons ( 42 g) butter

2 packages (8-ounces each) ( 454 g) toffee bits

subheading: Frosting:

1 ½ cups ( 318 g) granulated sugar

¼ cup ( 36 g) all-purpose flour

3 tablespoons cornstarch

¼ teaspoon salt

1 ½ cups milk

2 teaspoons pure vanilla extract

1 ½ cups ( 339 g) salted butter, (24 tablespoons) cut into 24 pieces and softened at room temperature

⅓ cup caramel sauce (see note)

Directions at melskitchencafe.com

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