Toffee Cupcakes

Brown Sugar Toffee Cupcakes | Revamperate Brown Sugar Toffee Cupcakes | RevamperateThese toffee cupcakes are extra sweet and sticky, and they’re perfect for any occasion (although they do remind me of a late fall/early winter dessert). Honestly, I think toffee is good ANY time of year. The brown sugar and toffee flavors pair so well together that it was hard to resist eating just one of these! 

I wanted to make these cupcakes somewhat decadent, and the toffee sauce in the frosting does just that. You can also fill them with toffee if you really want to take them over the top. Then I topped it with a chunk of homemade walnut toffee!

As you probably expect, these cupcakes are sweet but not the “too sweet” kind. It’s difficult to balance caramel or toffee flavors because they’re so sweet to begin with (I mean, it’s entirely sugar and butter), but this recipe actually manages to keep the toffee subtle enough that it doesn’t give you a headache. Because only a small amount of toffee is used in the frosting and because I used a little less powdered sugar in the frosting, the sweetness is definitely toned down. I added nuts in the toffee topping to give it that tiny bit of bitter flavor too. 

Give ’em a try! I think you’ll really love how everything comes together. 

Brown Sugar Toffee Cupcakes | Revamperate Brown Sugar Toffee Cupcakes | RevamperateFor the brown sugar cupcakes (makes 12-15 cupcakes):

  • 1/2 cup butter, room temperature
  • 3/4 cup brown sugar
  • 1/4 granulated sugar
  • 1 tsp vanilla
  • 2 eggs 
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt 
  • 1/2 cup buttermilk

Preheat the oven to 350 degrees and line a cupcake pan with liners. 

Whisk together the flour, baking powder and salt in one bowl and set aside.

In the bowl of your stand mixer fitted with a paddle attachment, cream the butter and sugars together. Then add each egg, beating well between each addition. Mix in the vanilla. Alternate adding the dry ingredients and buttermilk until just combined. 

Distribute the batter among prepared liners and bake for 20-22 minutes until an inserted toothpick comes out clean. Let cool completely before removing from pan. 

For the toffee sauce:

  • 1/2 cup butter
  • 1 cup brown sugar
  • 1/2 cup heavy cream

In a saucepan on the stove, combine the butter, cream and sugar on medium heat. Bring to a low boil and then reduce to a simmer, whisking often, until it turns a deep brown color and turns into a caramel-like sauce. Let cool completely before adding to the frosting (or filling the cupcakes). It will thicken as it cools.

Brown Sugar Toffee Cupcakes | Revamperate Brown Sugar Toffee Cupcakes | RevamperateFor the toffee frosting:

  • 1 cup cup butter, room temperature 
  • 2 cups powdered sugar 
  • 1 tsp vanilla
  • 1/4 cup toffee sauce (above)

For the hard toffee topping, follow my chocolate covered toffee recipe but replace toppings with chopped walnuts.

Beat the butter for about 2 minutes until smooth and fluffy. Add powdered sugar a little at a time until well-mixed. Mix in the vanilla and cooled toffee mixture, and beat for additional 2 minutes until smooth. 

Pipe the frosting onto cooled cupcakes and top with extra toffee sauce and walnuts and/or a piece of hard toffee! 

Chocolate Covered Peanut & Reese’s Toffee

Chocolate Covered Peanut and Reese's Toffee | Revamperate Chocolate Covered Peanut and Reese's Toffee | RevamperateGuys, toffee is officially my favorite thing to make. It’s seriously SO easy and takes minimal ingredients. I’ve made a few different kinds of toffee lately, but I think this chocolate covered peanut and Reese’s toffee is my favorite (and Andrew’s). 

On the days when I don’t want to go shopping and raid the pantry for something to bake, toffee is the perfect solution because all you really need are butter, sugar and chocolate. Andrew received a giant bag of Reese’s from my parents for Christmas and his friend gave us some chocolate covered nuts, so I chopped up both to make the topping for this toffee. So easy. So amazing. I mean, anything with chocolate, Reese’s and peanuts is usually amazing. 

So here’s how to make ridiculously easy toffee in about 20 minutes or less. First off, you will need a candy thermometer for this. I’ve made it without a thermometer and it worked fine, but if you’re making toffee for the first time, you definitely need the thermometer. The toffee reaches a point (around 300 degrees) that you think it should be done but the butter doesn’t seem fully combined yet. The answer: keep stirring until it blends, which may bring your temperature up to 310 or even 320.

Chocolate Covered Peanut and Reese's Toffee | Revamperate Chocolate Covered Peanut and Reese's Toffee | RevamperateIngredients:

  • 1 cup butter
  • 1 cup sugar
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 2 cups semi-sweet chocolate chips
  • 15-20 Reese’s, chopped
  • 1 cup chocolate covered peanuts, chopped (or regular peanuts)
  • Candy thermometer 

Line a baking sheet with parchment or a silicone mat and set aside. Chop the Reese’s and chocolate covered peanuts (of course, you can use regular peanuts too) and set aside. 

In a heavy-bottomed pot, melt the butter on medium heat. Add sugar and salt and bring to a boil on medium heat, stirring often with a whisk. Heat until the mixture reaches 300 degrees (hard crack stage) and turns a deep brown. It may appear that the butter isn’t mixing properly, which just means you should keep stirring until it looks fully mixed and fully browned. 

Pour the toffee mixture onto the lined baking sheet and spread with a spatula as desired until it’s about 1/4 inch deep. Immediately sprinkle with chocolate chips and set aside for a few minutes until the chocolate begins to soften. With a clean spatula, spread the melted chocolate over the toffee and sprinkle with peanuts and Reese’s. With your open palm, lightly press the toppings into the chocolate to ensure they will stick once set. 

Let sit for about an hour until the toffee hardens and break off large pieces with your hands. Enjoy!

Chocolate Covered Peanut and Reese's Toffee | Revamperate Chocolate Covered Peanut and Reese's Toffee | Revamperate



S’mores Toffee Crunch

S'mores Toffee Crunch | Revamperate
I’m at Craftcation in Ventura, CA this week for four days of crafting and business classes and meeting people like me! Seriously, it’s awesome. This is my first time, and it’s been the greatest experience so far (and I’ve only gotten through day one). I’ve met a couple of my favorite bloggers and it’s like meeting a celebrity…is that weird? Successful bloggers are my celebrities. I can’t wait to see what the next few days have in store. So far, I made screen printed coasters (not my greatest success) in a great class by Vitamini, a resin coated pendant, and an adorable fox appliqué piece. One day down – three more to go!

Moving on to the sweets…I’m talking toffee again this week. After making cracker toffee a little while back, Andrew told me it reminded him of s’mores. Then, it dawned on me – s’mores toffee! Made with the same base as my cracker toffee recipe, it has marshmallows added in between with crushed graham cracker on top. Best of all, it’s super easy to make and will totally remind you of your nights around a campfire.

Ingredients (makes 15-18 pieces):

  • 1 1/2 cups of milk chocolate chips
  • 2 cups large marshmallows
  • 10-12 graham crackers + extra for topping
  • 6 tbs butter (1 stick)
  • 1/2 can of condensed milk
  • 1/4 cup brown sugar

S'mores Toffee Crunch | Revamperate
First, line a square or jelly roll pan with foil. Melt 1 tbs of the butter in the pan while the oven preheats to 425 degrees. Once melted, spread the the butter over the pan and line it with graham crackers. In a small saucepan on the stove, melt the remaining 5 tbs of butter on low heat. Stir in the brown sugar with a whisk, and bring to a boil on medium heat. Then remove from heat and stir in the condensed milk. Pour the toffee mixture over the graham crackers and spread with a spatula. Space out the large marshmallows over the top of the toffee, about 2 inches apart, and bake on 425 degrees for 10 minutes.

S'mores Toffee Crunch | Revamperate S'mores Toffee Crunch | Revamperate
The marshmallows should be golden brown and doubled in size at this point. Remove the toffee from the oven and immediately pour chocolate chips over the marshmallows. Let them sit for a minute to melt slightly before spreading the chocolate over the marshmallows. It will be really sticky and may not look pretty, but no worries! It still tastes the same.

Place about five graham crackers in a ziplock bag and and crumple them into pieces. Sprinkle over the melted chocolate and let sit for at least an hour to harden completely. Remove the foil from the pan and use a sharp knife to cut it into pieces. You can also break it with your hands, but it’s so sticky that a knife tends to be easier.

Now pretend you’re sitting in front of a smoking campfire with your s’mores toffee. Maybe with some hot chocolate? Mmm…enjoy!

Cracker Toffee

Cracker Toffee | Revamperate Cracker Toffee | Revamperate
It’s funny what we remember from our childhoods. Little things bring back old memories, especially food. For me, it’s things like my mom’s yogurt popsicles and homemade ice cream. For Andrew, it’s things like this cracker toffee recipe, which is actually Andrew’s mom’s. When he asked me to make him toffee, he was very specific and said that this cracker toffee was his favorite, so I did my best to accommodate. His mom was nice enough to lend me the recipe, which I adapted very slightly. Andrew said she usually makes this with Saltine crackers, but she also suggested that graham crackers were an alternative, and I preferred the sweet over the salty with this recipe. Also, instead of using chocolate chips for the chocolate spread, I used Hersey’s chocolate.

Ingredients (makes about 15 large pieces of toffee):

  • 1/2 cup butter (1 stick)
  • 1/2 cup brown sugar
  • 1/2 can of sweetened condensed milk
  • 12-15 graham crackers
  • Large Hershey’s bar
  • 1 cup chocolate chips

Cracker Toffee | Revamperate Cracker Toffee | Revamperate
First, line a jelly roll with aluminum foil and melt 1 tbs of butter on it inside the preheating oven. Once the butter has melted, move it around with a spatula and line with graham crackers as tightly together as you can. Melt the remaining butter in a saucepan and whisk in the brown sugar. Bring the mixture to a boil, stirring constantly. Remove from heat and mix in the condensed milk. Pour over the graham crackers and spread the toffee with a spatula until all of the graham crackers are covered. It should be a fairly thin layer.

Bake on 425 degrees for 10 minutes until the edges begin to brown. You don’t want to over bake it or it could quickly burn. Let cool for about a minute and stagger the Hershey’s chocolate on top. Let it melt slightly and spread with your spatula, evenly distributing it over the toffee.

Cracker Toffee | Revamperate Cracker Toffee | Revamperate
Chop the chocolate chips into pieces on a cutting board and sprinkle over the melted chocolate for texture. Let the chocolate cool and harden completely before breaking into pieces. Cracker toffee makes a great gift or just a great midnight snack! I have a feeling Andrew and I will be eating most of ours. No sharing this time. Thanks for the recipe, Lisa!