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1
Prepare Cupcakes
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2
Preheat oven to 350 degrees.
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3
Whip butter with electric hand mixer. Add sugar and continue to whip. Once mixture has a fluffy, light appearance to it beat in eggs one at a time. Pour in melted chocolate and coffee- mix well.
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4
In a separate bowl blend flour, salt, baking powder and baking soda.
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5
Pour one third of the dry ingredients into the butter mixture and blend. Add some milk to the batter and mix. Alternate dry ingredients and milk until all the ingredients are finished.
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6
Pour batter into cupcake tin and place in the oven for 17-20 minutes or until cake tester comes out clean.
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7
Prepare Toffee Drizzle (make sure cupcakes are cooled before preparing)
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8
In a small sauce pan melt butter over low heat. Add chocolate and melt carefully not to burn chocolate. Measure out milk and add corn starch to it. Then pour milk-cornstarch mixture into chocolate. Stir constantly for 1 to 2 minutes. Take saucepan off heat source. Add sugar and Skor bits. Stir until sugar is melted and Skor bits are partially melted.
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9
Prepare Peanut Butter Frosting
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10
Whip butter and peanut butter together. Slowly add confectioners sugar to mixture. Add a splash of milk to make sure frosting is nice and smooth.
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11
Assemble Cupcakes
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12
Use a chopstick or some kind of poking device to perforate the top of the cupcakes. Drizzle toffee mixture over the holes making sure the chocolaty goodness seeps down into the holes. Sprinkle extra Skor bits over it if you like. Let the chocolate drizzle cool so that it hardens.
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13
Then frost with peanut butter frosting.
