Toffee Blondies Cupcakes
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.