Dessert

Better than Anything Cupcakes

bts 1

Better than Anything Cupcakes

Makes 24 cupcakes

Ingredients:

For the cake –

1 (18.25 ounce) box chocolate cake mix, prepared according to directions

1-14 ounce can sweetened condensed milk

1 cup caramel sauce, homemade or store-bought

1 cup toffee bits

Chocolate ganache (optional)

For the frosting –

1-1/2 cups (300 grams) granulated sugar

1/4 cup (32 grams) all-purpose flour

3 tablespoons (24 grams) cornstarch

1/4 teaspoon salt

1-1/2 cups milk (2% or higher)

2 teaspoons vanilla extract

24 tablespoons (3 sticks) unsalted butter, softened to room temperature

 

Directions:

  1. Bake cupcakes according to package directions. Let cool for at least 30 minutes.
  2. Mix together the sweetened condensed milk and caramel sauce. Using a skewer, cake pop stick, or toothpick (I actually used an attachment for a hand mixer; anything slightly bigger than a toothpick works best, but a toothpick is okay as well), poke lots of holes into the tops of the cupcakes, trying to go all around the cupcake evenly.
  3. Using a spoon, spoon about 1 tablespoon of the milk/caramel mixture over the top of each cupcake at a time. Repeat until all of the milk/caramel mixture is gone (you will spoon the mixture over each cupcake probably at least 3 or 4 times).
  4. Refrigerate until ready to frost, at least an hour.
  5. To make the frosting – Combine sugar, flour, cornstarch and salt in a medium bowl. Slowly whisk in the milk until the mixture in smooth.
  6. Place a strainer over a large saucepan. Pour the mixture through the strainer into the saucepan. Cook the mixture over medium heat, whisking constantly, until the mixture is thick and a bit difficult to whisk, about 4-5 minutes (this could take more or less time depending on your stove).
  7. Place the thickened mixture into a clean bowl, and set aside until completely room temperature.
  8. Once room temperature, place the mixture in the bowl of the stand mixer fitted with a paddle attachment. Add the vanilla extract and beat until well combined. With the mixer on medium speed, add the butter pieces one tablespoon at a time, and beat until the frosting has completely incorporated the butter, about 2 minutes.
  9. Increase the speed on the mixer to medium-high and beat the frosting for 5 minutes, until it is light and fluffy.
  10. Frost cupcakes immediately; drizzle with chocolate ganache and sprinkle with toffee bits. Either serve immediately or serve chilled (the frosting will harden a bit and taste more like ice cream than frosting; yum!).

 

Adapted from Center Cut Cook

 

 

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