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Chocolate Cupcakes with Seven-Minute Frosting and Sponge Toffee

Chocolate Cupcakes with Seven-Minute Frosting and Sponge Toffee

by Julie of Dinner With Julie

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Like everyone else, I adore cupcakes. This is my standard go-to recipe – it makes dense, chocolate-y cupcakes that are low in saturated

fat from using vegetable oil instead

of butter. The whipped frosting is like an enormous, soft marshmallow – and also fat-free, so it’s lower in calories (and has less cholesterol) than your usual butter cream. Because it’s so soft, it’s easy to spread on cakes or cupcakes. Topping each with a small pile of sponge toffee makes them extra special. As kids, my mom used to buy us sponge toffee when she went to the grocery store, so it’s comfort food for me. Who needs icing roses?

Serving Size

Makes 2 dozen cupcakes

Ingredients

For the cake:

  • 1¾ cups all-purpose flour, or half all-purpose, half whole-wheat
  • 1½ cups sugar
  • ¾ cup cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup milk (regular or soy)
  • ½ cup canola oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup hot coffee or boiling water

For the frosting:

  • 1½ cups sugar
  • 1 tablespoon light or golden corn syrup
  • 1/3 cup water
  • 2 large egg whites
  • 1 teaspoon vanilla, coconut, maple, mint, or other flavored extract

For the sponge toffee:

  • ¾ cup sugar
  • ¼ cup corn syrup
  • 2 teaspoons baking soda

Method

For the cake:

Preheat oven to 350°F. Line 24 muffin cups with paper liners.

In a large bowl whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt, breaking up any lumps of brown sugar and cocoa.

Add the milk, oil, eggs, and vanilla and beat with an electric mixer on medium speed for about 2 minutes. Add the coffee and beat on low speed just until blended. The batter will be thin.

Divide the batter among the muffin tins, filling them 3/4 full, and bake for 20-25 minutes, until the tops are springy to the touch. Let them cool for about 10 minutes before running a knife around the edge of the pans and inverting them onto a wire rack. Cool completely before you frost them with seven-minute frosting. Top each with a few pieces of sponge toffee.

For the frosting:

In the top of a double boiler or in a clean stainless steel bowl set over a pot of simmering water, combine the sugar, corn syrup, water, and egg whites. Make sure the simmering water doesn’t touch the bottom of the bowl or double boiler – you only need an inch or two of water in the pot. Beat the sugar mixture with an electric mixer on high speed for about 7 minutes, until it stands in billowy peaks. Remove it from the heat and beat in the vanilla.

For the sponge toffee:

Line a 9″x13″ pan with foil.

Combine the sugar and syrup in a heavy medium saucepan set over medium-low heat. (Make sure there is plenty of room in the pan for the mixture to foam up when you stir in the baking soda.) Stir until the sugar begins to melt. Continue to cook, swirling the pan occasionally but not stirring, until the mixture turns a deep amber. Watch it carefully – sugar burns fast!

Remove from heat and quickly stir in the baking soda. It will foam up like a science experiment! Quickly pour it into the pan and set aside for an hour, or until set. Peel off the foil and break into chunks to serve. (Break into smaller pieces to top cupcakes with.) Makes lots.

For more of Julie’s recipes on Babble, visit The Family Kitchen!

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Article Posted 6 years Ago

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