You may have heard of these little chocolates called toffifee. They’re a little caramel cup, with a nougat and caramel filling (not forgetting the whole hazelnut in the centre), topped with chocolate – you know they’re good!
I have taken the concept of a toffifee and kind of tuned it on its head. I decided to remake it in cupcake form, so it starts with a chocolate cupcake that contains chopped hazelnuts, generously filled with caramel, topped with a caramel Italian meringue buttercream and finished with a blob of Nutella, chopped hazelnuts and a whole toffifee.
I know these aren’t exactly the most festive chocolate on the market but thought I’d use them up in this recipe instead of just eating them… I know the cupcake hype is over, since like 2014 but it’s still nice to make them now and again.
These would be the perfect cupcakes to make and share with those friends and family who love chocolate and caramel – you’re able to actually taste it. They’re rich, indulgent and a little treats – why not live your life? It’s the holidays, so enjoy everything you’re going to eat and don’t feel bad about it.
Anyway, let’s get started, shall we?
90g granulated sugar.
1/2 tsp vanilla extract.
70g plain flour.
20g cocoa powder.
1/2 tsp baking powder.
Pinch of salt.
50g hazelnuts, roughly chopped.
Italian buttercream, I have a recipe for this – I made half batch but split between a cake and cupcakes so make a quarter of the recipe.
Caramel, either homemade or store bought is fine. Place into a piping bag.
Nutella (or other hazelnut chocolate spread), in a piping bag.
Hazelnuts, roughly chopped.
Toffifee, to top each cupcake.
Before you get started on the recipe, you’ll want to do some prep. I like to start by weighing up all of my ingredients, preheating my oven to 180˚c/350˚f and get any equipment you may need such as a stand mixer, spatula and a cupcake pan (with liners of course).
To start, take a mixing bowl and place in the butter and sugar. Beat together on a medium-high speed until well combined – they should be lighter and fluffier in colour and consistency. For this amount of ingredients, you should find around 5 minutes works well.
Add in the egg and mix until its fully incorporated. You will notice a change in the consistency – this is due to the amount of moisture being added. You can also add in the vanilla and mix just until its incorporated.
Now give the bowl a good scraping down, just to incorporate any bits that may not have been fully incorporated early on.
Add in the dry ingredients and mix on a medium-low speed to start, then turn it up to a medium-high speed until everything is fully combined. I also recommend adding in the chopped hazelnuts at this stage.
Take the cupcake pan which has been lined with cupcake cases and fill them around 2/3 or 3/4 of the way full before transferring into a preheated oven and baking for 18-20 minutes (or until a tester comes out clean when inserted into the centre of the cupcake.
Allow to cool fully and make the buttercream.
Once you have the cupcakes baked and cooled, the caramel filling in a piping bag, the buttercream in a piping bag with your nozzle of choice and Nutella slightly warmed – you’re ready to go.
Start by coring the centre out of the cupcakes, generously filling them with the caramel which is in a piping bag for convenience. Then top the cupcakes with the caramel buttercream and then to finish them off, add a small dollop of the Nutella, sprinkle over chopped hazelnuts and finish with a toffifee on top.
That’s how I make my super simple toffifee cupcakes!
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.
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