Chocolate Toffee CupcakesUser Submitted Recipe
Make Ahead: Bake cupcakes anytime. Frost the morning of the party and store in the fridge. When ready to eat top with pre-chopped candy bar.
Tip: The decorators in the store are a life saver – I am not very good with a pastry bag but look out when I get a decorator in my hand."
1 Chocolate cake mix mixed as directed on the box
7 oz jar of Marshmallow Cream
16 oz container of Vanilla Frosting
3.5 oz Chocolate Pudding Cup
3 Toffee Bars
Divide cake batter between 16 muffin tins for large cupcakes. Bake cupcakes as directed on the box. Let cool completely. Using an apple corer, core out the center, about 1/2 way down, of each cupcake. Mix the Marshmallow Cream and 1 T of the chocolate pudding together and put it in a pastry bag. Put a small amount of the mixture in each cupcake center. Mix the vanilla frosting and the remaining pudding together and put it in the pastry bag. Fill the remaining part of the center of the cupcake, over filling it so it is coming up on the top of each cupcake. Crush up toffee bars in food storage bag. Sprinkle over top of cupcakes. Store in fridge until ready to serve.