Toffee Cupcakes

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a 12-cup muffin tin with cupcake liners.

   Tip: Use liners to ensure easy removal.

2. 2

   In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

   Tip: Whisking helps incorporate air.

3. 3

   In a large bowl, using an electric mixer, beat the butter until creamy. Add the eggs one at a time, beating well after each addition.

   Tip: Scrape down the sides of the bowl as needed.

4. 4

   Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk, beginning and ending with the dry ingredients. Beat just until combined.

   Tip: Overmixing can result in dense cupcakes.

5. 5

   Melt the toffee bits in a double boiler or in a microwave-safe bowl in 30-second increments, stirring between each interval, until smooth.

   Tip: Stir until smooth to avoid grainy toffee.

6. 6

   Add the cocoa powder and vanilla extract to the melted toffee and stir until combined.

   Tip: Use a spatula to scrape the sides of the bowl.

7. 7

   Divide the batter evenly among the cupcake liners.

   Tip: Fill the liners about 2/3 full.

8. 8

   Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

   Tip: Check for doneness by inserting the toothpick.

9. 9

   Allow the cupcakes to cool completely in the pan.

   Tip: This will help the cupcakes retain their shape.

10. 10

    Drizzle the cooled cupcakes with the melted toffee mixture.

    Tip: Use a spatula to create a swirly design, if desired.

11. 11

    Serve and enjoy!

    Tip: Store any leftovers in an airtight container.