Chocolate Toffee Cupcakes

1. 1

   Preheat the oven to 325u00b0F. Line a 12-cup muffin pan paper liners. Melt the milk chocolate in a heatproof bowl set over a pan of simmering water.

2. 2

   For the cupcakes, beat the butter, vanilla extract, 3/4 cup sugar and a pinch of salt with the whisk of a mixer until creamy. Beat in the eggs one at a time. Stir in the melted chocolate. Sift in the flour and baking powder and stir in. Spoon into lined muffin cups and press a caramel into the center of each. Bake for 30 mins. Allow to cool on a wire rack.

3. 3

   For the frosting, heat 1/4 cup cream in a small saucepan. Remove from the heat, add the white chocolate and stir until melted. Allow to cool. In a bowl, beat the mascarpone, liqueur and 2 tbsp sugar until smooth. Stir in the chocolate. Whip remaining cream until it begins to form stiff peaks.

4. 4

   Dissolve gelatin in a small saucepan set over a low heat (if using leaves, squeeze out the excess moisture first). Remove from heat and stir in 4 tbsp mascarpone mixture, then stir this back into the remaining mascarpone. Fold in the whipped cream and chill until the mixture begins to set.

5. 5

   To assemble, remove the cupcakes from the paper liners. Spoon the mascarpone mixture into a piping bag fitted with a large star nozzle and pipe a swirl on to each cake. Sprinkle with milk chocolate shavings.

* Per serving · 4 servings · Values may vary.

No additional tips available.