Week 20: Chocolate Caramel Toffee Apple Cupcakes

Before and After

I liked using the caramel candies rather than caramel sauce. It's more stick to your teeth good.

I kind of want to fix the one on the bottom left but who am I to mess with a perfectly delicious cupcake?

You are seeing things right. Oh so very right.

Not sure why I have the chocolate in this picture. This is the cake ingredients. I think the chocolate is just photobombing the picture.

I know, that sounds like a mouthful! I had some sort of epiphany and came up with this recipe on my own. I had the idea to deconstruct the chocolate caramel apples that I have posted about in the past. Listen to me. These are kind of really good if I don't say so myself. I decided to use dried apples because I am not a fan of cupcakes that are more like a muffin texture. No hatin' on muffins but that isn't what this virtual cupcakery is about. There is no fun way to say virtual muffinakery. Just doesn't work.

I had a crazy-busy week and am just getting a chance to bake this week's cupcake. I won't be baking this week coming up because..... it's football season and Chad's first game is Thursday! He has officially been named the starting kicker this year and we couldn't be more happy for him. He has worked so hard for so long. I also can't wait to see my boy. It's been since May that I have laid eyes on him. Check in for game updates and I have some more recipes I am anxious to try.

"Julie and Julia" the movie was on this afternoon while I was baking. It reminded me that that story is kind of my inspiration for this cupcake series on my blog. I find myself constantly thinking of cupcakes and what my store might look like some day and what it might be like to actually have a business baking little cups of happiness. For now it's a dream, but who knows. Thanks friends for checking in and for your comments. It kind of makes my day when I hear from you. This week's recipe is below.

Cupcakes

1 cake mix with frosting (yellow or vanilla)
2 tsp cinnamon
1/3 cup oil
3 eggs
3/4 cup sour cream
3/4 cup buttermilk
1 1/2 cup dried apples
2 tsp. vanilla extract

Sift the cake mix and the cinnamon. Set aside. Mix remaining ingredients except dried apples in a large mixing bowl. Add the sifted cake mix to the large mixing bowl. Gently combine. Add dried apples. Bake at 350 degrees for approximately 15 minutes until just golden brown. Let cool completely.

Ganache

Bring 1/2 cup heavy cream to a slight boil. Pour into bowl with 6 oz. of bittersweet chocolate. Stir until chocolate is completely melted. Cool slightly. Spread approximately 2 tbsp. on top of each cooled cupcake. I placed them in freezer for a few minutes to allow ganache to 'set".

Frosting

1 cup shortening
1/2 cup butter or margarine
dash of salt
3 cups of powdered sugar
1 tsp.vanilla extract
1 tsp. butter extract
1 cup Heath Toffee Chips

Combine shortening, butter or margarine, salt and powdered sugar on low. Add extracts and beat on high until fluffy and well combined, scraping the bowl frequently. Add the toffee chips. Pipe onto cupcakes.


Caramel

1/4 bag of caramel candies
1 tsp. water

Unwrap caramels and add water in microwave safe bowl. Melt caramel on high for approximately 1 minute. Let cool slightly but still soft enough to drizzle on top of frosted cupcakes.

Boo-yah! Delicious