Wednesday, October 26, 2011

. Almond Toffee Cupcakes .

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Hi friends!
My apologies for not posting. It's been a rough month. I haven't been unable to do a lot of things for the past 3 weeks due to being sick. Fortunately, it looks like I'm getting better and I'm hoping to be fully recovered by the 1st week of November. *fingers crossed*
Yesterday was my husband's birthday and I felt terrible that we weren't able to give him a proper celebration. To add on to my limited mobility, both of our kiddies were sick. Our littlest one had a fever but surprisingly tried his best to be non-cranky for his daddy's birthday. I guess that was his birthday present to him:)
We still, however, wanted to make something special for him so I decided to make him cupcakes that tasted like his favorite candy(one of them at least. lol), Almond Roca. So off we went to the grocery store for some last minute ingredients. Unfortunately, the grocery store we went to didnt carry any Almond Roca so I just settled on using chocolate toffee bits and slivers almonds. Same thing, right?! Well, almost~ It tasted divine anyway! The birthday boy ate 6. I think thats a good sign that they were good, right? I decided to just call it....

Almond Toffee Cupcakes


For cupcakes-
  • 2 cups sugar
  • 1 3/4 cups flour
  • 3/4 cup baking cocoa
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
  • chocolate toffee pieces (about 1 1/2 cups)
For frosting-
  • 16 tbsp. unsalted butter, at room temperature
  • 1 lb. powdered sugar
  • 1½ tsp. vanilla extract
  • Pinch of coarse salt
  • 1/2 cup heavy cream
For topping-
  • 1/2 cup chocolate toffee bits
  • 1/2 cup slivered almonds (crushed)


For cupcakes-
Heat oven to 350 degrees. Prepare muffin pans with liners.
Combine dry ingredients in a large bowl.
Add eggs, milk, oil and vanilla. Beat on medium speed for 2 minutes.
Stir in boiling water. The batter should turn out thin.
Add chocolate toffee pieces to batter. Mix.
Pour into cupcake liners.
Bake for 30-35 minutes

For frosting-
Add butter to the bowl of your electric mixer. Beat on medium-high speed for 1 minute until smooth. Blend in the powdered sugar until smooth for about 2 minutes.
Mix in the vanilla and salt until incorporated. 
Slowly add the heavy cream and whip on high speed until light and fluffy for about 4 minutes.
Pipe unto cooled cupcakes.
Top your frosting with chocolate toffee bits and crushed almonds.

Happy birthday to the most wonderful husband in the world!

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