Recipe: Chocolate Toffee Cupcakes

Instructions

1. Cream the butter and sugar in the mixer or with electric beaters, until pale and fluffy. Add the vanilla and eggs, one at a time and mix by hand until well combined.
2. Combine all remaining dry ingredients and add to the batter and stir until well combined.
3. Use an icecream scoop to fill a muffin tin lined with paper patty pans. Bake your cupcakes for 15-20 minutes, or until a skewer inserted into the center comes out clean. Allow to cool before decorating.
4. To make toffee: Pour sugar on a baking paper lined tray in a thin layer and bake at 200C for 10-15 mins or so until melted and golden coloured. Be sure to watch it as it can burn very easily (be careful, hot sugar burns you too).
5. Allow to cool and break into shards. Decorate your iced cakes as you please.
6. To make icing: Beat the butter until smooth and add the cocoa and icing sugar a bit at a time, add milk and beat for 10mins. Yes, 10 minutes! The icing should be nice and fluffy ready to pipe or spread on your cupcakes.