5.0
(5)
Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
Preheat the oven to 350 degrees and line muffin tins with paper liners.
Step 2
In the bowl of a standing mixer fitted with the paddle attachment, add the sugars, flour, cocoa powder, salt, baking powder and baking soda. Mix on low speed to combine.
Step 3
Add the eggs, oil and sour cream. Mix on low just to combine, and then increase the speed to medium and beat for 2 minutes.
Step 4
Reduce the speed to low and mix in the boiling water. Mix in the vanilla just until combined.
Step 5
Pour the batter into the prepared muffin pans. Bake jumbo size cupcakes for 30 – 35 minutes and regular size cupcakes for 20 – 25 minutes, until a toothpick inserted in one of the cupcakes comes out mostly clean.
Step 6
Remove from the oven and let cool for 5 minutes on a wire rack before lifting the cupcakes out of the pan to cool completely.
Step 7
Frost the cooled cupcakes with salted caramel Italian meringue buttercream. Sprinkle the tops of the cupcakes with chopped toffee and drizzle with salted caramel sauce.
Your folders
toppedwithhoney.com
Your folders
elizabethskitchendiary.co.uk
30 minutes
Your folders
bettycrocker.com
4.5
(16)
Your folders
barleyandsage.com
5.0
(25)
20 minutes
Your folders
barleyandsage.com
Your folders
sugarandsparrow.com
4.8
(16)
10 minutes
Your folders
sallysbakingaddiction.com
5.0
(3)
22 minutes
Your folders
artzyfoodie.com
5.0
(3)
15 minutes
Your folders
optimalrecipes.com
Your folders
bettycrocker.com
Your folders
afarmgirlsdabbles.com
25 minutes
Your folders
mrfood.com
5.0
(1)
10 minutes
Your folders
recipetineats.com
5.0
(7)
10 minutes
Your folders
redbookmag.com
10 minutes
Your folders
foodandwine.com
4.0
(2.0k)
Your folders
ihearteating.com
4.0
(4)
20 minutes
Your folders
theenglishkitchen.co
60
Your folders
justapinch.com
4.0
(14)
35 minutes
Your folders
thespruceeats.com