Chocolate Toffee Cupcakes

Mini Chocolate Toffee Cupcakes from Gluten Free Canteen

This chocolate and toffee cupcake needs just one thing. 

A side of (Philz) coffee. A nice big fat cup. Or two or three.

But because the cupcakes are that kind of fully loaded over-the-top kind of treat, we made them in the mini. But that just means there are plenty for everyone including those who will sign up to be your new best friends on baking day.

I believe in easy cupcakes, easy clean-up like two bowls, a whisk and a spatula. Add ganache, whipped or dipped and topped with mini Heath Bars or toffee chips for the icing on the cake – so to speak.

And don’t let anyone say the cupcake is finished or kaput in the marketplace. It is not. It is timeless. It’s cake. In a small package. Perhaps the giant cupcake with a tower of icing is a little overdue for a rest, but a reasonable sized little bite or two of cake is a thing.

The history of the cupcake is a little sketchy but Lynne Olver from the infamous The Food Timeline found a reference all the way back to 1796. The cupcake got its humble start as a way to make a pound cake into individual portions baked in small tins. Cake in a cup. Little cakes in a cup. A cup of cake.

Once upon a time, cupcakes were simple. I like simple. And these days, I like mini because less can be plenty enough.

Here’s to the mini. The cupcake mini, that is (and maybe a mini cup of coffee).

Mini Chocolate Toffee Cupcakes from Gluten Free Canteen

 

Chocolate Toffee Cupcakes
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Ingredients
Cupcake
  • 260 grams Canteen flour blend (2 cups) (see notes)
  • 150 grams granulated sugar (3/4 cup)
  • 20 grams unsweetened cocoa, sifted (3 heaping tablespoons)
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 extra large eggs
  • 120 grams neutral vegetable oil (1/2 cup)
  • 120 grams nondairy milk (1/2 cup)
  • 1 tablespoon brewed coffee (decaf is fine)
  • 1 teaspoon vanilla extract
  • 90 grams toffee chips (Heath Bar) (1/2 cup)
  • 90 grams semisweet mini chocolate chips (1/2 cup)
Chocolate Icing
  • 340 grams bittersweet chocolate, chopped (2 cups)
  • 80 grams nondairy milk (1/3 cup)
Topping
  • 19-20 mini Health Bar candies or 90 grams toffee chips (Heath Bar) (1/2 cup) (optional)
Instructions
Cupcake
  1. Preheat oven to 350°F. Place liners in two 24-count mini muffin pans (makes 36-40 cupcakes).
  2. In a large bowl whisk together flour, sugar, cocoa, baking powder, baking soda and salt until well combined. In a medium bowl whisk together eggs, oil, milk, coffee and vanilla until combined. Add to flour mixture and stir until fully combined and batter is smooth. Stir in toffee and chocolate chips. Scoop ⅔ full into liners. Bake 14-16 minutes or until a toothpick comes out without crumbs but don't over bake or the cake might be dry. Cool for a few minutes in the pan and then transfer cupcakes to a rack to cool completely before adding icing.
Chocolate Icing
  1. Place chopped chocolate in the bottom of a stand mixer bowl (if planning to whip it, otherwise a heatproof small bowl is fine). Add nondairy milk (I used unflavored original almond milk without carrageenan) and place bowl over a small pan of simmering (low low heat) hot water just until the mixture is melted and smooth. Leave the bowl to sit on the counter top for about an hour or until the chocolate can still be stirred but is looking very thick and holds its shape when dripped from a spoon. Using a whip attachment, beat on high until doubled in volume. Pipe onto cupcakes using a star tip and be sure to leave room for the icing to droop a little to the edges before it sets.
  2. Alternatively, once the chocolate is melted and smooth, dip the thoroughly cooled cupcake tops (upside down) into the ganache. Place dipped cupcakes on a rack. Let them sit until the chocolate is set, about an hour to two hours (depends on the weather). But to keep the shine, do not refrigerate them.
Topping
  1. Cut mini Heath Bars in half on the diagonal using a small serrated knife. Place each half on top of a cupcake. Or sprinkle tops with Toffee Chips. Either must be done while the chocolate is soft. Best served the same day.
Notes
For Canteen blend click on About Flour.

Mini Chocolate Toffee Cupcakes from Gluten Free Canteen

Comments

  1. Michelle A says:

    Looks delicious!!!!

  2. Anette Stahl says:

    Can you freeze the cupcakes w-o the topping? I need to make about 120 for a Bar Mitzvah and need to prepare as much as I can in advance! I’m planning to use a butter-icing so I can finish them a day before. Or could you recommend another recipe?
    Love your work, big hugs from Sweden!
    Anette

    • GlutenFreeCanteen says:

      Hi Anette – Two things happen with freezing GF baked goods. They can dry out a bit and sometimes they also get kind of sticky (the tops of the cupcakes). Freeze them standing up in a container that can be double wrapped if possible (I like to set them in a tin, not plastic and then wrap the tin in freezer wrap or a large double zip-loc bag. Also, don’t freeze them for more than a couple of weeks for best flavor. Thaw in the refrigerator overnight and then bring to room temperature before adding the icing. Also, if you try one and they seem dry, use a sugar/vanilla simple syrup to brush them – let them soak it in and dry a bit and then frost them. Thanks for the kind words and hope the Bar Mitzvah is fantastic.

  3. Any particular reason for using dairy free milk? I only ask because toffee bits are made with dairy, unless you’re using a type I’ve never heard of before (is there a vegan toffee bit out there?)

    • GlutenFreeCanteen says:

      Hi Sarah – Yes. If someone were to leave out the chips because they were avoiding dairy, the remainder of the recipe would be dairy-free. I’m sure there is a vegan version somewhere, but these are the ordinary Health Bar bits. Substituting regular milk for nondairy would work, and cream for the nondairy milk in the chocolate icing would also work. Good question – thanks for asking.

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