Toffifee Cupcakes

These Toffifee Cupcakes combine rich vanilla cake and chopped up toffifee inside the muffin with a luscious hazelnut frosting and a whole Toffifee chocolate on top for the perfect finishing touch. These are hard to resist and if you’re a fan of chocolate, caramel, hazelnuts, and creamy frosting, these Toffifee cupcakes are about to become your new favorite dessert.

Toffifee is one of my most favorite chocolates and when it is combined in a muffin, dessert, or Toffifee cake it takes it to another level. They’re ideal for birthdays, holidays, or whenever you’re craving an indulgent homemade treat. Every bite delivers the signature flavors that make Toffifee so irresistible. I made these Toffifee cupcakes for my nieces birthday and it was a total hit at her little party. The kids devoured the cupcakes and they were gone within minutes.

Why You’ll Love These Cupcakes:

• Vanilla flavor paired with creamy hazelnut nutella frosting
• Easy to make with simple ingredients
• Beautiful presentation for parties and special occasions
• Loaded with crunchy caramel and hazelnut chocolate from Toffifee candies
• Ready under 30 minutes
• Beginner friendly and kids approved

Ingredients You’ll Need for the Toffifee Cupcakes:

For the Dough:

• 6 Toffifee, coarsely chopped
• 12 Toffifee, as a whole
• 120g Butter, very soft
• 100g Sugar
• 2 Eggs
• 1 Package vanilla sugar or 1 tsp vanilla extract
• 260g All-purpose flour
• 2 tsp Baking powder
• 180g Milk

For the Frosting:

• 250g Icing sugar
• 150g Butter, very soft
• 70g Nutella
• 1 Tbsp Hot water

For Decoration:

• 12 Toffifee, as a whole

Instructions:

Make the Cupcakes:

• Preheat your oven to 340F. Line a 12-cup muffin pan with cupcake liners.
• Coarsely chop the 6 Toffifee chocolates and set aside.
• In a bowl, using an electric hand mixer, beat butter and sugars until light and fluffy.
• Add eggs one at a time and mix until fully incorporated.

• Combine flour and baking powder and swift it to the butter mixture.
• Add the milk and mix just until combined. Do not overmix.
• Gradually fold the chopped toffifee into the dough and fill cupcake liners with scoop of dough using an ice cream scooper.

• Place 1 toffifee chocolate into each muffin and top it with another scoop of dough about 2/3 full.

• Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
• Cool completely before frosting.

Prepare the Frosting:

• Beat very soft butter until smooth and creamy.
• Add powdered sugar gradually and beat until fluffy.
• Mix in Nutella and add 1 Tbsp of hot water to reach a pipeable consistency.

Decorate:

• Pip frosting onto cooled cupcakes.
• Top each cupcake with one Toffifee chocolate.

Storage:

Store cupcakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture.

Frequently Asked Questions:

• Can I make these cupcakes ahead of time? Yes! Bake the cupcakes a day ahead and frost them before serving.
• Can I freeze them? The unfrosted cupcakes freeze well for up to 3 months.
• Can I use chocolate cupcakes instead? Absolutely. Chocolate cupcakes pair wonderfully with the hazelnut frosting and Toffifee topping. Simply add unsweetened cocoa powder to the dough.

If you have tried out these Toffifee Cupcakes, please leave a comment below I would love to hear your feedback. If you love Toffifee as much as I do, check out my famous Toffifee Cake recipe.

Recipe inspired from zimtblume.de

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