Monday, September 29, 2014

Toffee Espresso Cupcakes with Browned Butter Frosting


Oh, how I'm loving the warm nutty flavors of browned butter this Fall! 
And my Toffee Espresso Cupcakes with Browned Butter Frosting have all the rich flavors of the season, with out the spice.
  The depth of the browned butter compliments the toffee just as the espresso enhances the chocolate.  So decadent! 
 Adding to their elegance are the flecks of brown in the buttercream and the drizzle of chocolate ganache.  If you need a no-fail recipe to impress the palate and the eye, then you must try these.
Click the "Read more" link for my recipe for Toffee Espresso Cupcakes . . .
I truly hope you enjoy it!


 2 c. superfine sugar                            2 eggs (room temp.)
1 3/4 c. all purpose flour                      1 c. milk (room temp.)
   3/4 c. cocoa powder                         1/2 c. unsalted melted browned butter *
1 1/2 tsp. baking powder                     4 tsp. vanilla
1 1/2 tsp. baking soda                         1 c. hot espresso
1 tsp. salt                                           1 c. toffee bits

* Heat butter in a metal pan over medium-high heat, swirling pan until butter turns a dark golden brown and has a nutty aroma (about 3 mins.)

Heat oven to 350.  Sift and combine dry ingredients.  Mix in eggs, milk, vanilla and browned butter.  Beat on medium speed 2 mins. then slowly stir in hot espresso.  Batter will have a liquid consistency.  Fill cupcake pans, then sprinkle toffee bits on top.

Baking Times:
mini's for 10-12 mins.
regular cupcakes for 22-25 mins.
two 9-inch rounds 30-35 mins.


(I like this recipe as you don't have to wait for the butter to come to room temp.)

1/2 c. unsalted melted browned butter *
3 c. confectioner's sugar
pinch of salt
1/4 c. heavy cream
3 tsp. vanilla

Combine melted browned butter and confectioner's sugar in an electric mixer on medium speed.  Add a pinch of salt, heavy cream and vanilla.  Beat until desired consistency, adding more powdered sugar as needed. 
Makes about 2 cups.


Melt 1/2 stick of butter in a small pan, add in a cup of chocolate chips and a 1/4 cup of heavy cream.  Stir over medium heat until smooth being careful not to burn.

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