These Toffee Sundae Cupcakes are a delightful treat that combines the flavors of toffee, nuts, chocolate, and ice cream in a single bite-sized dessert. Perfect for a sweet indulgence or a special occasion.
Ingredients: 1 and 1/2 cups all-purpose flour. 1 and 1/2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup buttermilk. 1/2 cup toffee bits. 1/2 cup chopped nuts walnuts or pecans. 1/2 cup chocolate chips. Vanilla ice cream for serving. Caramel sauce for drizzling. Whipped cream for topping. Maraschino cherries for garnish.
Instructions: Preheat your oven to 350F 175C and line a cupcake pan with paper liners. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In another bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs, one at a time, and stir in the vanilla extract. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with the dry mixture. Fold in the toffee bits, chopped nuts, and chocolate chips. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Once cooled, top each cupcake with a scoop of vanilla ice cream, drizzle with caramel sauce, and add a dollop of whipped cream. Garnish with maraschino cherries and extra toffee bits. Serve immediately and enjoy!
Prep Time: 20 minutes
Cook Time: 20 minutes
Gourmet Bistro
