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Chocolate Toffee Caramel Cupcookies

Yields: 60 mini cupcookies

Ingredients:

For the Cupcookies:

2 ¼ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

¾ cup sugar

¾ cup packed brown sugar

1 teaspoon vanilla extract

2 eggs

8 ounces Heath Chocolate Toffee Bits

For the Filling and Topping:

½ cup chocolate chips

½ cup white morsels

½ cup caramel bits

½ cup mini M&M’s

2 cups chocolate frosting

colored candy sprinkles

Directions:

Preheat oven to 375 degrees F.

Combine the flour, baking soda and salt in a small size bowl.

In a medium size bowl, beat the butter, sugar, brown sugar, and vanilla extract until creamy.

Add the eggs to the butter mixture and beat until creamy.

Gradually beat in the flour mixture to form the batter.

Stir the Heath Chocolate Toffee Bits into the batter.

Add muffin liners to a mini muffin tin.

Add about 1 tablespoon of batter to each of the muffin liners.

Bake in preheated oven for about 12 minutes or until golden brown.

Right after removing the cupcookies from the oven, fill the center with pieces of either the mini M&M’s, chocolate chips, or white morsels.

In a small bowl add the caramel bits and warm them in the microwave for about 20 seconds. 

Spoon the caramel over either the mini M&M’s, chocolate chips, or white morsels.  You may need to use two spoons so that you don’t touch the hot caramel with your fingers.

chocolate toffee caramel cupcookies