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Triple Chocolate Toffee Cupcakes with Peanut Butter Cream Cheese Icing

PrintPrint Recipe
  • Yield: 20 cupcakes
  • Prep Time: 0:15
  • Bake Time: 18 to 20 minutes

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter OR margarine, softened
  • 1/2 cup sugar
  • 1/2 cup Karo® Light Corn Syrup
  • 1 teaspoon pure vanilla extract
  • 2 egg beaten
  • 1/3 cup whipping cream
  • 1/2 cup sour cream
  • 1 individual container (. ounces) prepared chocolate pudding
  • 1/2 cup mini chocolate chips
  • 1/2 cup toffee bits
Icing:
  • 1 package (8 ounces) cream cheese
  • 1/3 cup creamy peanut butter
  • 1/2 cup powdered sugar

Directions

  1. Preheat oven to 350°F. Line 20 standard (2-1/2 inch) muffin cups with paper liners.
  2. Combine flour, cocoa powder, baking soda and salt in a medium bowl; set aside.
  3. Mix together butter, sugar, corn syrup and vanilla in a large mixer bowl. Beat in eggs and whipping cream until fully combined. Gradually add in the flour mixture, and beat until combined. Beat in sour cream and chocolate pudding. By hand, stir in the chocolate chips and and toffee bits.Portion batter evenly into prepared muffin cups.
  4. Bake 18 to 20 minutes, or until toothpick inserted in center comes out clean. Remove to wire racks and cool completely.
  5. For icing, combine cream cheese, peanut butter and powdered sugar until smooth. Frost cooled cupcakes with icing, and garnish with additional toffee chips, if desired. Store leftovers in refrigerator.
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print image

Triple Chocolate Toffee Cupcakes with Peanut Butter Cream Cheese Icing

  • Yield: 20 cupcakes
  • Prep Time:  15 minutes
  • Bake Time: 18 to 20 minutes

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter OR margarine softened
  • 1/2 cup sugar
  • 1/2 cup Karo® Light Corn Syrup
  • 1 teaspoon pure vanilla extract
  • 2 egg beaten
  • 1/3 cup whipping cream
  • 1/2 cup sour cream
  • 1 individual container (. ounces) prepared chocolate pudding
  • 1/2 cup mini chocolate chips
  • 1/2 cup toffee bits
  • 1 package (8 ounces) cream cheese
  • 1/3 cup creamy peanut butter
  • 1/2 cup powdered sugar

Directions

  • Preheat oven to 350°F. Line 20 standard (2-1/2 inch) muffin cups with paper liners.
  • Combine flour, cocoa powder, baking soda and salt in a medium bowl; set aside.
  • Mix together butter, sugar, corn syrup and vanilla in a large mixer bowl. Beat in eggs and whipping cream until fully combined. Gradually add in the flour mixture, and beat until combined. Beat in sour cream and chocolate pudding. By hand, stir in the chocolate chips and and toffee bits.Portion batter evenly into prepared muffin cups.
  • Bake 18 to 20 minutes, or until toothpick inserted in center comes out clean. Remove to wire racks and cool completely.
  • For icing, combine cream cheese, peanut butter and powdered sugar until smooth. Frost cooled cupcakes with icing, and garnish with additional toffee chips, if desired. Store leftovers in refrigerator.