Chocolate Toffee Cupcakes with Salted Caramel Cream Cheese Frosting

So, for the past year about, I have been taking Amitriptyline for my fibromyalgia (yay, comorbidities!) which doesn't do much for the fibro, but does work as an antihistamine, so I am no longer reactive to baking soda or baking powder (amongst other things, like corn), which means, OMG CUPCAKES!

I missed cupcakes so much. I mean, sponge cakes are fine and dandy, and pound cake is all right, but it isn't a soft delicious cupcake.

So I made some cupcakes today. It took me four days to build up the motivation to do it, but they are way delicious, and beautiful!

I used a regular boxed cake, but if you know that baking powder doesn't work for you, there are plenty of cake recipes out there (and in this blog), to choose from.

And I also totally didn't use measuring cups when I made this, so my measurements are approximate. You can do that with frosting. Not so much with cake recipes.

Ingredients:

-Cake-

Boxed chocolate cake mix (I used german chocolate) + the stuff it says you need to make it (likely oil, water, eggs)

1 cup chocolate toffee chips (you can find it on the baking aisle near the chocolate chips, or just break up toffee bars)

-Frosting-

8 oz. cream cheese

1 stick butter

1 12 oz. jar of caramel (I used Smucker's Hot Caramel sauce at room temperature- you can make your own but I have no energy to do that)

1/4 tsp kosher salt

2 cups or more of organic corn-free powdered sugar (to taste... I really didn't measure, so just keep tasting it and add slowly to get sweet but not too sweet) 

Directions:

Make the cake according to its instructions, mix in toffee chips at the very end and portion into lined cupcake tins (makes 24), about 3/4 full. Bake according to package instructions. Cool completely before frosting.

Cream together the cream cheese and butter. Whip in the caramel and salt. Add the powdered sugar to the frosting at low speed, taste and add more as needed. Scrape down the sides of your bowl and continue to whip until it is all incorporated and a pleasing consistency (you know, like frosting and neither like soup, nor like a lumpy mess of sadness). Place in a piping bag, or a ziplock if you are super fancy like me, and pipe frosting onto cupcakes.

Garnish with extra toffee chips, or perhaps some fancy salt.  

Cream Puffs

Pate a Choux (pronounced patty-shoo) is the French name for cream puff dough. Cream puffs are one of the quintessential French desserts.  Using this recipe you can make eclairs and cream puffs, as well as funnel cakes (by simply deep frying the piped batter in hot oil).  Fillings can vary from sweet, like the banana foster variation in the picture, made by mixing mashed banana and caramel syrup with whipped topping and freezing, and covering with a caramel sauce thickened with powdered sugar or a traditional ice cream and chocolate topping, to savory, by filling with cream cheese mixtures or even chicken or tuna salad.   Whatever, they are delicious and a great bread-like option.


Should your puffed shells have a habit of falling, poke the side of them with a tooth pick as they are removed from the oven to allow the air inside to cool more quickly.

Caramel Fudgy Brownies

This is a basic leavening-free brownie recipe.  It is very rich and fudge-like.  Of course, you can add toasted nut, candy bits, or different flavored chips in these.  I've made them with white chocolate chips, with heath bar pieces, and with a vanilla coffee frosting.  The yeast content of your additions is the only thing that should limit the many ways this can be personalized to your taste!