New This Month

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

Source: Everyday Food, June 2005
Total Time Prep Yield



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.

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How would you rate this recipe?
  • mihaela_c
    11 DEC, 2015
    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.
  • bucatino
    5 MAY, 2010
    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.
  • halfpint01
    3 APR, 2009
    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!
  • HotRodMama
    27 MAY, 2008
    When just out of the oven, toss on milk chocolate chips
  • JLKLadybug
    16 MAR, 2008
    Made in an 8 x 8 pan, delicious, but needed to bake longer than 35 minutes. They turned out doughy, still very good!

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