This inventive cupcake is studded with chunks of chocolate-covered toffee bars -- no frosting required.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees. Butter a standard 12-cup (each 2 1/2 inches wide) muffin pan; set aside. In a large bowl, whisk together flour, baking soda, and salt; set aside.

  • With an electric mixer, cream butter and sugar until light and fluffy. Add eggs and vanilla; beat until combined. Add flour mixture, and beat just until combined (do not overmix). Fold in chopped toffee.

  • Divide batter among prepared cups, filling each about halfway. Bake until golden brown and a toothpick inserted in the center of a cupcake comes out clean, 18 to 22 minutes.

  • Transfer to wire rack; cool 10 minutes in pan. Turn out blondies onto rack; cool completely, top side up.

Cook's Notes

The batter can also be baked in a foil-lined 8-inch square pan for about 35 minutes. Cool in the pan before removing and cutting into squares.

Reviews (5)

41 Ratings
  • 5 star values: 13
  • 4 star values: 16
  • 3 star values: 11
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
I used the same amount of coconut oil instead of butter, 1 cup agave syrup instead of brown sugar, black chocolate chips, and I got 12 wonderful dairy free cupcakes that my milk protein allergic 2 year old baby loves ! Thank you.
Rating: Unrated
My daughter made these last night and they are very good. Does anyone have any ideas what to substitute the toffee bars with? We used chocolate chips, because here in Italy, its hard to find toffee bars.
Rating: Unrated
They did not come out of the muffin tins well. Maybe let them cool a bit longer or next time I might butter and flour cups or use muffin liners. Other than thaty tasty!
Rating: Unrated
When just out of the oven, toss on milk chocolate chips
Rating: Unrated
Made in an 8 x 8 pan, delicious, but needed to bake longer than 35 minutes. They turned out doughy, still very good!