Thursday, July 15, 2010

Chocolate Toffee Sticky Cakes

I love when Jason's friends ask me to bake for them. It just means that he is talking to them about my mad skills. My honey is proud I guess ;) The other night we were with some friends at dinner and I was asked if I could make Skor cupcake. I laughed, OF COURSE I could make that, that's cake. Nice little play o words too huh? Well, he had this look on his face like 'okay, whatever' and said that 'Well, I know it'll be pretty hard, because it's not really a Skor cupcake unless it's crunchy'. OHHHH REALLY? HMM.. Well, that's a good point. I guess he's right. So, I set out on making a crunchy chocolate toffee yummy explosion.I like a challenge... So, without further ado, here are my Chocolate Toffee Sticky Cakes.

When I was asked about these, I knew instantly what I was going to do. Chocolate cupcakes, some caramel, toffee bits, a yummy frosting, and a nice big ol' hunk of Skor. Really, how could one go wrong with that combination? Honestly, you CAN'T. Why do I call them sticky cakes instead of cupcakes? You see, I put a nice layer of caramel in between the cake, toffee,and frosting, causing a little caramel to drizzle onto the sides. Thus being sticky, but oh sooo good :D You can eat these with your hands, or with a fork. Either way, you're going to eat these. This recipe makes 24 sticky cakes. You might have extra batter, if so make some more!

Chocolate Toffee Sticky Cakes

2 C granulated sugar
1 3/4 C flour, sifted
3/4 C Ghirardelli Sweet Ground Chocolate, if you don't have this in your area, you can order some HERE!
3 TS baking powder
1 TS salt
2 eggs
1 C milk
1/2 C vegetable oil
2 TS pure vanilla
1 C hot hot the hottest water you can get, that's not boiling

1 jar caramel topping, such as Hershey's caramel, not the flavored syrup.
1 small can sweetened condensed milk
1 bag toffee bits
3-4 Skor Bars, chopped
Sea Salt

Chocolate Cream Cheese Frosting:
2 8 oz packages cream cheese, room temp
8 TB unsalted butter, room temp
3 C powdered sugar
1 C Ghirardelli Sweet Ground Chocolate
2 TB pure vanilla
2 TB milk

Preheat your oven to 350 degrees. Line two 12 cup muffin tins with liners, set aside.

In a large bowl mix together sugar, flour, baking powder, cocoa, and salt. Stir together until combined. Whisk in the eggs, milk, vegetable oil and vanilla. Once mixed through, gently stir in the hot water. Fill the cups, and slide those babies in the oven. Bake 25-30 minutes or until toothpick inserted in center comes out clean.

When the cupcakes have about 10 minutes left, go ahead and make your caramel topping. I used 1 jar of caramel topping and 1 can of sweetened condensed milk. Heated the two together, and made some yummy stuff. I don't have a candy thermometer here, so I took the easy way out, but still YUM!

When the cupcakes are done, let them cool enough so you can handle them. Poke holes in the tops with a fork, and spook the caramel mixture over the tops. It's okay if some goes over the edge :) Sprinkle the toffee bits on top generously. And then let cool completely.

To make the frosting, cream together the cheese and butter until smooth and creamy. Add in the powdered sugar, 1 cup at a time. When the frosting is light and fluffy add in the vanilla,cocoa powder,and milk. Beat until combined and frosting is to desired consistency. You can add more powdered sugar depending on your preference. Frost as desired. Top with seat salt and chopped skor pieces.

Most importantly, enjoy these babies and share with your family/friends. You'll be sure to put a smile on their faces!!! I took a plate down to the shop and Jason and the guys loved them! Paul was super happy and said that I was the coolest person in the world.. Sounds good to me!

Here, take one for the road!!

1 comment:

  1. Holy macaroni!
    HOW do you do it?
    Always so creative and inspiring. Your baking is truly out of this world!
    Thanks for sharing all your tips and love!!!