Salted Caramel Toffee Chocolate Cupcakes

Salt caramel chocolate and toffee what more could you ask for?

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Salted Carmel Chocolate Cupcakes
Salt caramel chocolate and toffee what more could you ask for?
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19377 calories
1652 g
3278 g
1421 g
148 g
628 g
4136 g
9400 g
1189 g
53 g
694 g
Nutrition Facts
Serving Size
4136g
Amount Per Serving
Calories 19377
Calories from Fat 12493
% Daily Value *
Total Fat 1421g
2186%
Saturated Fat 628g
3140%
Trans Fat 53g
Polyunsaturated Fat 202g
Monounsaturated Fat 492g
Cholesterol 3278mg
1093%
Sodium 9400mg
392%
Total Carbohydrates 1652g
551%
Dietary Fiber 76g
306%
Sugars 1189g
Protein 148g
Vitamin A
481%
Vitamin C
144%
Calcium
104%
Iron
376%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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What you need
  1. 1 box of Duncan Hines Classic Devil's Food Cake Mix
  2. 1 cup of butter milk
  3. 1/2 cup of vegetable oil
  4. 4 eggs
For the chocolate frosting
  1. 6 ounces semisweet chocolate, coarsely chopped
  2. 2 sticks (1/2 pound) unsalted butter, at room temperature
  3. 1 large egg yolk
  4. 1 teaspoon pure vanilla extract
  5. 1 cup plus 1 tablespoon confectioners’ sugar, sifted
For the caramel frosting
  1. 5 large egg whites
  2. 1 1/2 cups sugar
  3. 1 lb unsalted butter, chopped and softened
  4. 1/4 teaspoon salt
  5. 1 tablespoon vanilla
  6. 1/3 cup caramel sauce
For the decorations
  1. 2 cups of of Heath Bar Chips
  2. Heath Bar Miniatures, cut in half
  3. kosher salt
To make the chocolate cupcakes
  1. Preheat the oven to 350
  2. Line the muffin cups with paper liners
  3. Put the cake mix in your mixing bowl
  4. Add in the buttermilk, vegetable, oil, and eggs
  5. Beat until moistened – about 30 seconds
  6. Increase the speed to high and beat until thick – about another 2 mins
  7. Fold the heath bar into the batter
  8. Spoon the mix into the liners filling the cups about 2/3 of the way to the top.
  9. Bake for 15-20 mins – until a toothpick poked into the cupcake centers comes out clean.
  10. Remove the cupcakes from the baking plans and allow to cool completely before frosting.
To make the chocolate frosting
  1. In a microwave-safe bowl, heat the chocolate at high power in 30-second intervals, stirring, until most of the chocolate is melted.
  2. Stir until completely melted, then set aside to cool to room temperature.
  3. In the bowl of an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy.
  4. Add the egg yolk and vanilla and beat for 1 minute, scraping down the side of the bowl.
  5. At low speed, slowly beat in the confectioners’ sugar, about 1 minute.
To make the Carmel frosting
  1. Combine egg whites and sugar in a bowl placed over simmering water.
  2. Bring mixture to 150ºF while whisking constantly.
  3. Transfer egg mixture to stand mixer bowl fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.
  4. Add butter one piece at a time, mixing to incorporate after each addition.
  5. The mixture may appear to be almost curdled.
  6. Keep mixing and the icing will become even and smooth again.
  7. Add salt and vanilla and mix to combine.
  8. Mix in caramel sauce.
To decorate the cupcakes
  1. Frost the cupcakes with the chocolate frosting
  2. Roll the edges of the cupcake in the heath bar
  3. Put the Carmel frosting in a piping bag and add a small mound on top of the chocolate frosting
  4. Add a large piece heath of on the top
Beta Nutrition
calories
19377
fat
1421g
protein
148g
carbs
1652g
Full Info.
Jessy + Melissa https://www.jessyandmelissa.com/