Chocolate Toffee Caramel Cupcookies

There are cupcakes…..and there are CUPCOOKIES. 

Here is a unique and delicious recipe for cupcookies. 

These cupcookies are made with the cookie dough recipe on the Original Nestle Tollhouse Chocolate Chip package.

But instead of mixing chocolate chips in the cookie dough, I mixed in Heath Chocolate Toffee bits, and baked the cupcookies in a mini muffin pan.

When the cupcookies come out of the oven they are shaped like a mini bowl.  So right out of the oven the middle of the cupcookies are filled with either chocolate chips, white morsels, or mini M&M’s.

Then if that’s not enough, the cupcookies are topped with caramel, frosting, and colored candy sprinkles. 

Here are the ingredients I used to fill the cupcookies but you can definitely customize these to include your favorite ingredients.  You may even want to just fill them with ice cream….that works!

Chocolate chips….

…..White morsels

…..Mini M&M’s

….Caramel bits

Here’s how to make it.

Preheat oven to 375 degrees F.

Combine the flour, baking soda and salt in a small size bowl.  Set aside.

In a medium size bowl, beat the butter, sugar, brown sugar, and vanilla extract until creamy.

Add the eggs to the butter mixture and beat until creamy.

Gradually beat in the flour mixture to form the batter.

Stir the Heath Chocolate Toffee Bits into the batter (there are plain Heath Toffee Bits and Heath Toffee Bits with chocolate….these are the bits with chocolate; the packages look very similar).

Add muffin liners to a mini muffin tin.

Add about 1 tablespoon of batter to each of the muffin liners.

Bake in preheated oven for about 12 minutes or until golden brown.

Right after removing the cupcookies from the oven, fill the center with pieces of either the mini M&M’s, chocolate chips, or white morsels.  This way they will melt just a bit from the warmth of the cupcookie.

Here are cupcookies filled with mini M&M’s.

Here are cupcookies filled with chocolate chips and white morsels.

In a small bowl add the caramel bits and warm them in the microwave for about 20 seconds. 

Spoon the caramel over either the mini M&M’s, chocolate chips, or white morsels.  You may need to use two spoons so that you don’t touch the hot caramel with your fingers.

After the cupcookies have cooled, top them with chocolate (or vanilla) frosting and colored candy sprinkles….or top them with the mini M&M’s.

Enjoy!

Chocolate Caramel Toffee Cupcookies

Yield: Makes 60 cupcookies

Ingredients:

For the Cupcookies:*
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
¾ cup sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
8 ounces Heath Chocolate Toffee Bits

For the Filling and Topping:
½ cup chocolate chips
½ cup white morsels
½ cup caramel bits
½ cup mini M&M’s
2 cups chocolate frosting
colored candy sprinkles

Directions:

Preheat oven to 375 degrees F. Combine the flour, baking soda and salt in a small size bowl. In a medium size bowl, beat the butter, sugar, brown sugar, and vanilla extract until creamy. Add the eggs to the butter mixture and beat until creamy.

Gradually beat in the flour mixture to form the batter. Stir the Heath Chocolate Toffee Bits into the batter. Add muffin liners to a mini muffin tin.

Add about 1 tablespoon of batter to each of the muffin liners. Bake in preheated oven for about 12 minutes or until golden brown. Right after removing the cupcookies from the oven, fill the center with pieces of either the mini M&M’s, chocolate chips, or white morsels.

In a small bowl add the caramel bits and warm them in the microwave for about 20 seconds. Spoon the caramel over either the mini M&M’s, chocolate chips, or white morsels. You may need to use two spoons so that you don’t touch the hot caramel with your fingers.

After the cupcookies have cooled, top them with chocolate frosting and colored candy sprinkles of your choice. Or top them with the mini M&M's.

*Cookie batter adapted from the Nestle Toll House Chocolate Chip Cookie Recipe