Make sure to stir, not blend, the toffee bits in the cupcake batter to ensure the bits stay intact, for that satisfying crunch through and through.
To create pretty concentric circle swirls, spoon the molasses buttercream frosting into seal-able plastic bag and use scissors to cut off bit of the corner through which you can squeeze the icing in a controlled way.
- Yield: 15 cakes
- Difficulty: Easy
- Total: 35 mins
- Active: 20 mins
For the cake:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup milk
- 1 teaspoon cider vinegar or white balsamic vinegar
- 1 cup brown sugar (light or dark)
- 1/4 cup sugar
- 3/4 cup unsalted butter, softened
- 2 extra large Eggland’s Best eggs, at room temperature
- 2 teaspoons vanilla
- 3/4 cup chocolate toffee bits, plus 3 tablespoons for the tops
For the molasses butter cream:
- 6 tablespoons unsalted butter, softened
- 1/4 teaspoon kosher salt
- 2 tablespoons dark molasses
- 3 cups powdered sugar
- 3 tablespoons half-and-half or milk
- Preheat the oven to 350°F. Line 15 cupcake/muffin tins with cupcake liners.
- Whisk together the dry ingredients in a small bowl. Set aside.
- To another small bowl, mix the milk and vinegar. Set aside.
- In a large bowl, use a hand mixer or a stand mixer to cream the brown sugar, sugar, and butter until fluffy. Beat in Eggland’s Best eggs one at a time until fully incorporated. Add vanilla.
- Beat in the milk-vinegar mixture, alternating with the dry ingredients, adding half at a time until well blended. Stir in the toffee bits.
- Fill each muffin cup with ¼ cup of batter. Bake for 15-18 minutes, or when an inserted toothpick comes out clean. Cool in pan for 10 minutes and then on a rack until cooled completely.
- To prepare molasses buttercream, start with a hand mixer or stand mixer, and cream together the butter, salt, and molasses until fluffy.
- Add in the powdered sugar, one cup at a time, and mix until blended. Add the half-and-half and vanilla. Mix on medium-high speed until light and fluffy, about 3-5 minutes.
- Pipe or spread the buttercream on the cooled cakes and top with the remaining chocolate toffee bits.