As the weather cools and rays of sun make way for leaves of Fall, other things begin to come out of hiding as well. I'm talking about food-items. Inevitably you'll bump into pumpkin this, pumpkin that, apple this, apple that, candy corn this-you get it! For me, this means I'm craving blondies, brownies & bars again. The sweet combination with the nutty walnuts is something I save all year for this season. Although these toffee blondies cupcakes didn't have any nuts in them, they tastes quite hearty. The texture was more like a blondie than a cupcake, and the bits of chocolate-covered toffee was wicked! Rating: 3.5 out of 5.
- ½ cup (1 stick) unsalted butter, room temperature, plus more for pan
- 2 cups all-purpose flour, spooned and leveled
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups packed light-brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 chocolate-covered toffee bars (1 ¼ ounces each), finely chopped, about 1 cup (I used Twix bars)
- Preheat oven to 350 degrees. Butter a standard 12-cup (each 2 ½ inches wide) muffin pan; set aside. In a large bowl, whisk together flour, baking soda, and salt; set aside.
- With an electric mixer, cream butter and sugar until light and fluffy. Add eggs and vanilla; beat until combined. Add flour mixture, and beat just until combined (do not overmix). Fold in chopped toffee.
- Divide batter among prepared cups, filling each about halfway. Bake until golden brown and a toothpick inserted in the center of a cupcake comes out clean, 18 to 22 minutes.
- Transfer to wire rack; cool 10 minutes in pan. Turn out blondies onto rack; cool completely, top side up.