Caramel Toffee Cupcakes & Nutella Frosting

Caramel Toffee Cupcakes & Nutella Frosting Recipe

toffee nutella cupcake recipe

I have been having a play around in the kitchen again! Using some of my favourite Beau Flavour – English Toffee and some awesome Rainbow Dust Metallic Silk Lustre I created some rather indulgent and incredibly tasty cupcakes.

After merrily scoffing them all and after the approval of the ‘scoffers’ I thought I’d share the recipe with you!


  • 150g Butter (unsalted) at room temperature
  • 150g Unrefined light brown sugar (golden sugar)
  • 3 Egg(s) beaten
  • 150g Self-raising white flour
  • ½tsp Baking powder
  • 2 drops of English Toffee Beau  Flavouring
  • I added grated toffee into the mix, you only need a small amount (Optional)


1. Turn your oven to 140 c for fan assisted or 160 c for non fan. Prepare the cupcake cases in your tray (12)

2. Start by creaming the butter and sugar together.

2. Beat the eggs with added Beau Flavour, just use a couple of drops…I know it doesn’t sound like much but it is highly concentrated so a little goes a really long way.

3. Sift the flour and baking powder together.

4. Now add the eggs to the creamed butter and sugar and add a little flour to stop the mixture congealing.

5. Add the rest of the flour and beat on high for 2 minutes.

6. Fold in the grated toffee if you decide to add it and then spoon in to the 12 cases and aim to fill the cases 2/3rd full, this gives a lovely dome on your cupcakes making them great for decorating!

Keep the cupcakes in for around 20-25 minutes and don’t be sneaking a peak in between by opening that door…otherwise they’ll sink!



  • Nutella (400g)
  • 500g of sifted Icing Sugar
  • 50g Non Salted Butter
  • A dash of milk

I simply mixed the Nutella and butter together and then sifted the icing sugar in. When it gets too stiff, let it down with a few tbsp’s of milk. Mix together well and then put in your piping bag with nozzle… for these cupcakes I used the FMM number 12 polycarbonate tube and a disposable bag. I leave it in the fridge chilling until the cakes are fully cooled… if you pipe when it’s still warm you end up with a chocolate drizzle instead of a nicely shaped swirl..I know this well as patience isn’t one of my strong points!!



These are really simple, I used the awesome Rainbow Dust  metallic silk range (Ginger Glow) to roll the Malteasers in and you have yourself some very posh looking Malteasers! You can choose from a wide range of colours out of the Silk Range depending on your colour theme, I found the golds, bronze & silvers looked really lovely with them.

I hope you enjoy this recipe as much as we did here at PartyAnimalOnline!



The post Caramel Toffee Cupcakes & Nutella Frosting appeared first on Cake It To The Max.

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