Toffee caramel cupcakes

At some point last fall, I apparently agreed to bring cupcakes to our 25-member strategic planning steering committee. I completely forgot about this (I also forgot my email password and my home phone number, so I’m not surprised). I finally made good on my promise last week, and brought two batches of cupcakes into work.

The first cupcake was a toffee caramel cupcake. I used the foolproof Martha Stewart one-bowl chocolate cake recipe, then dipped the edged of the cooled cupcakes into melted bittersweet chocolate and chopped toffee. I topped the cakes with a salted caramel buttercream. Thanks to extremely high doses of sugar, we made significant progress on that strategic plan.

3 responses to this post.

  1. Posted by Katie on May 2, 2012 at 8:47 pm

    Looks and sounds amazing!!!

  2. Posted by Laugh at Jessie on May 3, 2012 at 8:14 pm

    Yum!

  3. This almost makes me wish that I were on the strategic planning steering committee (emphasis on almost). But seriously, that thing looks divine. Are you sure you’re not secretly a gourmet pastry chef?

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