Today’s cookie for the Drunken Girl Scout project is toffee-tastic. It’s a butter cookie full of toffee. And fun fact – there’s a cocktail called “Buttered Toffee“, which is absolutely delicious. It’s kahlua, baileys’, and amaretto mixed with half-and-half (half milk, half cream for those of you who don’t have this in your stores). Because it’s a milk based cocktail, I pulled out my good ol’ White Russian Cupcake recipe and modified it to make delicious, moist, crumby, toffee cocktail cupcakes.
My boyfriend took a bite into these and exclaimed how good they were. The cupcakes are nice and straight forward. The recipe does only make 10 (I like smaller recipes, because it’s normally just for me and a couple others, but if you want more just scale the recipe).
They come out of the oven nice and airy. Honestly, just eating the cake without frosting is delicious. But the frosting on these is delicious. It’s a toffee frosting. It was a little daunting when I was making it because I used this recipe and there were no aids to tell me if I was doing it right, so I’m supplied a visual aid for you all:
Basically, you make toffee, then you totally ruin and crystallize it by adding milk. Then you fix it by boiling it and then you add powdered sugar thicken it. It’s honestly so good.
You just plop it on top of the cupcakes:
Then you fix the imperfections by adding a nice crumb coat of toffee-tastic cookies:
Then you eat it:
I love the texture added by the crumb of the cookie. The cake is tender and moist. The frosting is incredible.
Ingredients
- 1 1/4 cups all purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar
- 6 tablespoons butter, softened
- 1 large egg and 1 egg white
- 1 teaspoon vanilla extract
- 6 tbsp half and half (half cream, half milk)
- 3 tbsp Baileys'
- 3 tbsp Kahlua
- 3 tbsp Amaretto
- 1/2 cup butter
- 1 cup packed dark brown sugar
- 1/4 tsp salt
- 6 tbsp milk
- 2-3 cups powdered sugar (taste as you add to get the right amount)
- 5 toffee-tastic cookies smashed in a rounded bottom bowl
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a cupcake pan with paper liners.
- In a medium bowl, mix together the flour, baking powder, and salt. Set aside.
- In a large bowl or in a stand mixer, beat together the sugar and butter until combined. Add egg and egg white, one at a time. Then add the vanilla, milk and alcohol.
- Add in the dry ingredients and stir until just combined
- Bake 17 -20 minutes, or until a toothpick inserted in the middle of a cupcakes comes out clean. Allow to cool for 10 minutes in tin then remove from pan and cool completely on a wire rack before frosting.
- While the cupcakes are cooking, start the frosting. Melt butter in a saucepan, stir in the dark brown soft sugar and the salt. Bring to the boil and boil for 2 minutes, stirring constantly - the mixture will lighten in color and thicken.
- After two minutes, remove from heat and add the milk while stirring. The toffee mixture will crystallize and look like you ruined everything - that's fine.
- Bring the mixture back up to a boil, continue stirring constantly. When it's smooth again, take it off the heat and allow to come to room temperature.
- Once cooled, add the powdered sugar 1/2 at a time - tasting after 1 1/2 cups have been added and add when it's the desired sweetness.
- Top your cupcakes with a glob of frosting and mash the frosted cupcake into the cookie crumbs to coat.
- Eat and enjoy!
Not girl scout cookie season? Try these