Ingredients
1-1/2 cups all-purpose flour1 cup sugar1/4 cup baking cocoa1 teaspoon baking soda1 cup water1/4 cup vegetable oil1 tablespoon white vinegar1 teaspoon vanilla extract1/2 cup milk chocolate toffee bitsFROSTING:1-1/2 cups confectioners’ sugar1/3 cup baking cocoa1/3 cup butter, softened2 tablespoons milk3/4 teaspoon vanilla extract3/4 cup English toffee bits or almond brickle chips
Preparation
In a large bowl, combine flour, sugar, cocoa and baking soda. Whisk the water, oil, vinegar and vanilla until smooth. Gradually add to dry ingredients just until combined. Stir in toffee bits.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, combine confectioners’ sugar and cocoa; set aside. In a large bowl, beat butter and 1/2 cup cocoa mixture until smooth. Add milk, vanilla and remaining cocoa mixture; beat until desired spreading consistency is reached. Stir in 1/2 cup toffee bits.
Frost cupcakes. Cover and refrigerate until serving. Top with remaining toffee bits before serving.
