Caramel HEATH Toffee Jumbo Cupcakes

Caramel HEATH Toffee Jumbo Cupcakes

Made with:

HERSHEY'S Caramel Topping (Item# 35194)
HEATH English Toffee Bits with Chocolate, medium grind (Item# 60805)

Ingredients

CARAMEL CREAM CHEESE FROSTING
1 lb. cream cheese, softened
8 fl. oz. HERSHEY'S Caramel Topping (Item# 35194), room temperature
1 lb. 14 oz. powdered sugar
2 tsp. vanilla extract
CUPCAKES
5 lbs. (16 cups) plain white cake mix (without pudding in the mix)
1 lb. 4 oz. (4 cups) HEATH English Toffee Bits with Chocolate, medium grind (Item# 60805)
-- Additional HERSHEY'S Caramel Topping (Item# 35194), room temperature
-- Additional HEATH English Toffee Bits with Chocolate, medium grind (Item# 60805)

Directions

    1. Heat convection oven to 300°F (standard oven: 350°F). Line jumbo muffin pans (3-1/2 inches in diameter) with jumbo size paper baking cups. Prepare CARAMEL CREAM CHEESE FROSTING: Mix together cream cheese and HERSHEY'S Caramel Topping in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Gradually add powdered sugar and vanilla, mixing until well blended. Refrigerate until ready to use.
    2. Prepare CUPCAKES: Prepare cake mix according to package directions for a full batch. Stir in HEATH English Toffee Bits with Chocolate. Using #10 scoop, deposit batter into prepared baking cups.
    3. Bake 20 to 25 minutes* or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove to wire rack. Cool completely.
    4. Frost cupcakes with CARAMEL CREAM CHEESE FROSTING. Drizzle frosting with additional HERSHEY'S Caramel Topping. Refrigerate until ready to serve. Just before serving, garnish with additional HEATH English Toffee Bits with Chocolate.
    *If using convection oven, rotate pans one-half turn (180°) after 10 minutes of baking.
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