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).
|Chocolate Toffee Cupcakes|| |
- 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)
- 340 grams bittersweet chocolate, chopped (2 cups)
- 80 grams nondairy milk (1/3 cup)
- 19-20 mini Health Bar candies or 90 grams toffee chips (Heath Bar) (1/2 cup) (optional)
- Preheat oven to 350°F. Place liners in two 24-count mini muffin pans (makes 36-40 cupcakes).
- 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.
- 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.
- 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.
- 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.