2 cups flour
2 cups sugar
3/4 cup regular cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
1 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water
4 oz Toffee Crunch Brownie Brittle, crushed
1 stick butter (1/2 cup)
8 ounces cream cheese
2 pounds powdered sugar
5 tablespoons caramel sauce
2 tablespoons milk
1 cup chocolate frosting (canned or homemade) OR 1 Cup chocolate sauce
1/4 cup crushed Toffee Crunch Brownie Brittle
1 piece of Toffee Crunch Brownie Brittle for each cupcake (24 Pieces Total)
Pre-heat the oven to 300⁰F.
In a large bowl, mix together the flour, sugar, baking soda, salt and cocoa powder.
Next, add in the eggs, milk and oil. Mix Well. Stir in the vanilla. Stir in 4 oz of Toffee Crunch Brownie Brittle that has been crushed into crumbs. Carefully mix in the boiling water. (This batter will be very thin)
Pour batter into cupcake liners that have been placed into a cupcake tray.
Bake the cupcakes in a pre-heated oven at 300⁰F for 30 minutes or until done.
Cream the butter in the bowl of a mixer.
Add cream cheese and mix well.
Slowly add the powdered sugar to the butter and cream cheese while mixing on low.
Add vanilla and milk. Mix in the caramel. Mix until combined.
Frost the cupcakes with the vanilla icing.
Drizzle chocolate icing or chocolate sauce over the cupcakes and sprinkle each cupcake with a little bit of the crushed Toffee Crunch Brownie Brittle.
Top each cupcake with a piece of Toffee Crunch Brownie Brittle.
Makes 24 cupcakes
This recipe was created by Food Blogger Angie of BigBearsWife.com