Chocolate Toffee Peanut Butter Bliss Cupcakes

Name: Chocolate Toffee Peanut Butter Bliss Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR CUPCAKES; 1/2 cups Butter, Room Temperature; 3/4 cups Sugar; 2 whole Eggs; 6 ounces, weight Bittersweet Chocolate, Melted; 2 Tablespoons Coffee, Cooled; 1-1/2 cup Flour; 1/2 teaspoons Salt; 1 Tablespoon Baking Powder; 1 teaspoon Baking Soda; 1/4 cups Milk; _____; FOR TOFFEE DRIZZLE:; 1 Tablespoon Butter, Softened; 4 ounces, weight Bittersweet Chocolate; 1/4 cups Milk; 1 Tablespoon Cornstarch; 1/2 cups Skor (toffee) Bits; 1/4 cups Sugar; _____; FOR FROSTING:; 1/3 cups Peanut Butter, Creamy; 1/4 cups Butter, Softened; 1-1/2 cup Confectioners Sugar; 2 Tablespoons Milk Or Heavy Cream

Servings: persons

FOR CUPCAKES
1/2 cups Butter, Room Temperature
3/4 cups Sugar
2 whole Eggs
6 ounces, weight Bittersweet Chocolate, Melted
2 Tablespoons Coffee, Cooled
1-1/2 cup Flour
1/2 teaspoons Salt
1 Tablespoon Baking Powder
1 teaspoon Baking Soda
1/4 cups Milk
_____
FOR TOFFEE DRIZZLE:
1 Tablespoon Butter, Softened
4 ounces, weight Bittersweet Chocolate
1/4 cups Milk
1 Tablespoon Cornstarch
1/2 cups Skor (toffee) Bits
1/4 cups Sugar
_____
FOR FROSTING:
1/3 cups Peanut Butter, Creamy
1/4 cups Butter, Softened
1-1/2 cup Confectioners Sugar
2 Tablespoons Milk Or Heavy Cream

1
Prepare Cupcakes
2
Preheat oven to 350 degrees.
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.
4
In a separate bowl blend flour, salt, baking powder and baking soda.
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.
6
Pour batter into cupcake tin and place in the oven for 17-20 minutes or until cake tester comes out clean.
7
Prepare Toffee Drizzle (make sure cupcakes are cooled before preparing)
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.
9
Prepare Peanut Butter Frosting
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.
11
Assemble Cupcakes
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.
13
Then frost with peanut butter frosting.

1350

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: FOR CUPCAKES, 1/2 cups Butter, Room Temperature, 3/4 cups Sugar, 2 whole Eggs, and more.

Yes, Chocolate Toffee Peanut Butter Bliss Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!