INGREDIENTS
For the vanilla toffee cupcakes::
1 1/2 cups
all-purpose flour
1 tsp
baking powder
1/2 tsp
fine salt
1 stick
unsalted butter, at room temperature
3/4 cup
granulated sugar
2
large eggs plus 1 egg yolk, at room temperature
2 tsp
vanilla extract
1/2 cup
whole milk or buttermilk
1/2 cup
mik chocolate toffee bits
For the chocolate caramel frosting::
1 stick
unsalted butter, at room temperature
2 cups
confectioners' sugar
4 oz
semisweet chocolate, melted
2 tbsp
cocoa powder
2 tbsp
milk
1 tsp
vanilla extract
1/2 cup
caramel sauce, [url]homemade∞https://www.handletheheat.com/how-to-make-caramel-sauce/[/url] or purchased
Milk chocolate toffee bits, for garnish
Flaky sea salt, for garnish