Chocolate sponge filled with chocolate krispies and toffee, topped with chocolate buttercream ,toffee sauce drizzle and a piece of toffee crisp – its a chocolate caramel krispie delight!
As a kid I always loved toffee crisps – they reminded me a bit of mars bar cake which was baked often in my house. I’m currently going through a chocolate and caramel stage while I’m baking. Trying lots of different recipes with different results. I’ve been trying to think of how to make certain chocolate bars into a cupcake and I’ve tried a few variations as some of you may have seen in my Twix cupcake recipe.
This recipe is pretty similar but it uses chocolate covered rice krispies combined with toffee sauce to create a cupcake version of the chocolate bar. There’s a few components in these that take a bit to make but when they all come together its a delicious combination.
A moist soft sponge combined with a gooey toffee sauce and the crunch of the rice krispies, all topped off with a sweet chocolate buttercream, more toffee sauce and a piece of toffee crisp – if you love chocolate with caramel/toffee as much as I do then you need to try these!
Toffee Crisp Cupcakes
Oven – 160c
- 100g milk chocolate
- Rice krispies
- 55g butter
- 125g light brown sugar
- 140g golden syrup
- 115ml double cream
- 70g butter
- 210g plain flour
- 250g caster sugar
- 1 tbsp. baking powder
- ½ tsp salt
- 210ml milk
- 2 large eggs
- 1 tsp vanilla
- 200g butter
- 350g icing sugar
- 50g cocoa powder
5 toffee crisp bars cut into 3 or mini toffee crisps from the nestle pick and mix chocolate bags
- Melt the milk chocolate in a Bain Marie until smooth then add enough rice krispies so that they’re just coated without too much chocolate being left.
- Spread onto a piece of greaseproof paper and leave to set.
- Next, make the toffee sauce – combine all the toffee sauce ingredients in a saucepan and set over a high heat. Boil for 4-5 mins, stirring to make sure it doesn’t catch, until it has thickened. Set aside to cool.
For the sponge:
- Combine butter, sugar, flour, cocoa, baking powder and salt in a bowl and mix together until a crumb consistency.
- In a jug combine milk, eggs and vanilla and whisk together until combined.
- With the mixer on slow speed, gradually pour in half of the liquid and mix until thoroughly combined. Raise the speed to medium and beat until batter is smooth. Scrape the sides of the bowl and turn the speed back down. Pour in the remaining liquid and mix until smooth and combined.
- Spoon into cupcakes cases, filling to 2/3 full. Bake for 25-30 mins then leave to cool.
Then make the buttercream:
- Combine all the ingredients in a bowl and beat together until smooth. Spoon into an icing bag fitted with a nozzle (I normally use a star nozzle)
To decorate the cupcakes:
- Using a cupcake corer or knife core the cupcakes placing the middles by the side.
- Crumble up the rice krispie mixture and place a few pieces into the middle of the cupcake.
- Place the toffee sauce into an icing bag and snip the very end off so you only have a small hole.
- Squeeze the toffee sauce into the middle of the cupcakes, on top of the krispie mixture until full. Then place the tops back on.
- Create a swirl effect using the buttercream in the icing bag the drizzle some more toffee sauce over the top.
- To finish off place a piece of toffee crisp on top then there you have it – the perfect chocolate caramel treat with a bit of crunch!
- I find it best to keep my cupcakes in the fridge – they last longer this way and the buttercream wont melt.
- You could crumble up some more of the rice krispie mixture and top the buttercream with it before adding the toffee sauce.