Cupcakes or Bust

Someone told me the other day that they didn't like cupcakes.  WHAT!  Um, friendship terminated.  I love cupcakes!  Tiny cakes dolloped with whipped frosting covered in sprinkles, yes please!  I almost love making them as much as eating them.  After my son was born, I took a few months off work to be with him.  During this time I sold cupcakes from home for some extra cash.  I probably spent it on Kit Kats.  Don't judge me.  I don't have as much time to pedal cupcakes these days, but still make them for a few customers.  My best customer, Patty, sometimes wouldn't make it home before eating some of them.  She loves my frosting so much she would get me to make one of the cupcakes with no cake.  I would just pipe the cupcake liner full of delicious butter cream.  She would probably not love me sharing this, but come on, it's funny!!  This week was the birthday of my very best friend from childhood.  She doesn't like people to make a big fuss over her birthday, so naturally I make a fuss anyway.  The perfect gift?  Cupcakes.  Triple Chocolate Cupcakes with Caramel and Toffee to be exact.  She loved them!!  Next time you have someone special to celebrate, whip these cupcakes up!  Enjoy.  Love as Always, "Big K"

Triple Chocolate Cupcakes with Caramel and Toffee
Makes 24 Cupcakes
For The Cupcake:
1 1/2          Sticks         Softened Butter
3/4             Cup            Brown Sugar
3/4             Cup            Granulated Sugar
3                Each           Eggs
1                Cup            Plain Greek Yogurt
2 1/2          Cups           All Purpose Flour
1                Cup             Cocoa Powder
1                Tsp              Baking Soda
1                Tsp              Baking Powder
1                Cup             Skim Milk
1 1/2          Cup             Mini Chocolate Chips

Preheat oven to 350 degrees.  Line cupcake pans with liners.  Cream together butter and both sugars in a stand mixer or a large mixing bowl with a hand mixer for 2 minutes until fluffy.  Add in eggs one at a time mixing well.  Add in yogurt and mix again.  Using a spatula scrape the sides and bottom of the bowl.  Next sift together flour, cocoa, soda, and powder.  Turn mixer on low and alternate adding in the dry mixture and milk a little at a time until just mixed.  Scrape the bowl again.  Add in the mini chips and mix for 30 more seconds.   Evenly scoop the batter into the 24 lined cups.  Bake for 18 minutes, turning halfway through to bake evenly.  Allow to cool.

For the Frosting:
4                Sticks          Softened Butter
1                Pound         Powdered Sugar
3/4             Cup            Cocoa Powder
2                Tbsp           Heavy Cream
1                Tsp             Vanilla

Whip butter for 1 minute in a stand mixer or in a medium sized bowl with a hand mixer .  Sift together powdered sugar and cocoa powder.  Turn mixer back on and slowly add in the sugar mixture until thoroughly mixed.  Add in the cream and vanilla.  Whip for 2 minutes until light and fluffy.  Be sure not to over whip, this can cause the frosting to separate.  I use a large piping bag with a star tip.  Fill bag with frosting and pipe in circular motion on cooled cupcakes.

Toppings:
Caramel Sauce...Drizzle on top of the frosted cupcakes
Chocolate Covered Toffee Bits....Sprinkle on top of the caramel drizzle