Cupcakes – Chocolate Cupcakes – Heath Milk Chocolate & Toffee Bits – Ghirardelli’s Salted Caramel Syrup Frosting – Unsalted butter – Confectioners’ sugar – Half and half – Caramel extract – Sea salt
Whip up your favorite chocolate cupcake batter as directed. Fold in salted caramel syrup and Heath Milk Chocolate & Toffee Bits. Fill lined muffin cups. Sprinkle the remaining Heath Milk Chocolate & Toffee Bits. Bake per your recipe directions and allow then to cool completely before decorating.
Cream together the butter and powdered sugar until light and fluffy. Add the creamer, caramel extract, and sea salt until light and fluffy. Add Ghirardelli’s Salted Caramel Syrup and stir until fully incorporated. Frost cupcakes. Sprinkle the remaining Heath Milk Chocolate & Toffee Bits as desired.
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