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1
Preheat the oven to 350 degrees F. Place 24 cupcake liners in a cupcake pan.
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2
In a large bowl, mix together the flour, granulated sugar, milk, cocoa, vegetable oil, vanilla extract, salt and eggs.
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3
Mix until smooth.
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4
Add the baking soda to 1 cup water.
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5
Add baking soda mixture to the batter.
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6
Mix well (the batter will be thin).
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7
Pour the batter into baking cups, filling three-quarters of the way up.
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8
Bake for 12 to 15 minutes.
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9
To assemble: Place the Caramel in a pastry bag fitted with a small tip.
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10
Push the tip through the bottom of paper liner to fill each cupcake.
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11
Add the Whipped Frosting to a pastry bag fitted with a large tip.
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12
Pipe a swirl of the frosting onto each cupcake, covering the filling.
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13
Sprinkle the Toffee over the frosting.
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14
Transfer the cupcakes to the refrigerator and chill for at least 30 minutes.
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15
In a large saucepan, stir together the granulated sugar, milk, butter, 2 teaspoons vanilla extract and the salt.
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16
While stirring, bring to a boil.
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17
Cook for 7 minutes.
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18
Remove from the heat, and stir in the remaining teaspoon of vanilla extract.
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19
Let cool.
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20
Chill the bowl of a stand mixer in the freezer.
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21
Add the heavy cream to the chilled bowl.
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22
Whip with the whisk attachment on medium-high speed until soft peaks form.
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23
Add the confectioners' sugar and continue to whip until thoroughly combined and stiff peaks form.
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24
Be careful not to over beat.
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25
Blend in the vanilla extract.
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26
Spray a large cookie sheet with nonstick spray.
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27
Combine the butter, granulated sugar and 1/2 cup water in a heavy pan.
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28
Stir constantly at a simmer until the mixture turns brown (like a brown paper bag).
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29
Pour the mixture onto the prepared cookie sheet.
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30
Break the chocolate bar onto the toffee while still hot.
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31
With the back of a spoon, spread the chocolate evenly.
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32
Let cool and then break into small pieces.
