Chocolate Caramel Toffee Cupcookies
A unique cookie twist.
Ingredients
For the Cupcookies:*
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter (salted) softened
- 3/4 cup granulated sugar
- 3/4 cup (packed) brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 8 package (8 ounces) Heath Chocolate Toffee Bits
For the Filling and Topping:
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup white morsels
- 1/2 cup caramel bits
- 1/2 cup mini M&M’s
- 2 cups prepared chocolate frosting
- Colored candy sprinkles
Instructions
- Preheat oven to 375 degrees F.
- For the Flour Mixture - In a medium size bowl, combine the flour, baking soda and salt. Set aside.
- For the Butter and Sugar Mixture - In a large mixing bowl, add butter, sugar, brown sugar, and vanilla extract. Beat with a mixer until creamy.
- To the butter and sugar mixture, add the eggs. Beat with a mixture until smooth.
- For the Cookie Dough - Gradually beat in the flour mixture to form the batter.
- With a large sturdy spoon, stir the Heath Chocolate Toffee Bits into the batter.
- For Baking - Add muffin liners to a mini muffin tin (the total yield is about 60 mini muffins). To each muffin liner, add 1 tablespoon of batter.
- Bake in preheated oven until golden brown (about 12 minutes). If using one pan with 12 mini muffin cavities, these would need to be baked in 5 batches.
- 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.
- For the Caramel Drizzles - In a small bowl add the caramel bits and warm them in the microwave for about 20 seconds. Stir.
- With a spoon, drizzle 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.