Chocolate Toffee Caramel Cupcookie

• FOR THE CUPCOOKIE:
• 2-1/4 cups All-purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 1 cup Butter
• 3/4 cups Sugar
• 3/4 cups Packed Brown Sugar
• 1 teaspoon Vanilla Extract
• 2 whole Eggs
• 1 package Heath Chocolate Toffee Bits (8 Ounce Package)
• FOR THE FILLING AND TOPPING:
• 1/2 cups Mini M&Ms
• 1/2 cups Chocolate Chips
• 1/2 cups White Morsels
• 1/2 cups Caramel Bits
• 2 cups Chocolate Frosting
• 1/4 cups Colored Candy Sprinkles

1. Note: the Cupcookie recipe is adapted from the Nestle Toll House chocolate chip cookie recipe.
2. Preheat oven to 375 degrees F.
3. Combine the flour, baking soda and salt in a small size bowl.
4. In a medium size bowl, beat the butter, sugar, brown sugar, and vanilla extract until creamy.
5. Add the eggs to the butter mixture and beat until creamy.
6. Gradually beat in the flour mixture to form the batter.
7. Stir the Heath Chocolate Toffee Bits into the batter.
8. Add muffin liners to a mini muffin tin.
9. Add about 1 tablespoon of batter to each of the muffin liners.
10. Bake in preheated oven for about 12 minutes or until golden brown.
11. Right after removing the cupcookies from the oven, fill the center with pieces of either the mini M&M's, chocolate chips, or white morsels.
12. In a small bowl add the caramel bits and warm them in the microwave for about 20 seconds.
13. Spoon the caramel over the mini M&M's, chocolate chips, or white morsels that you placed on the top of the cupcookies. You may need to use two spoons so that you don't touch the hot caramel with your fingers.
14. After the cupcookies have cooled, top them with chocolate frosting and colored candy sprinkles of your choice. Or top them with the mini M&M's.

cupcookie, allpurpose, baking soda, salt, butter, sugar, brown sugar, vanilla, eggs, chocolate toffee, filling, chocolate chips, white morsels, caramel bits, chocolate frosting, ubc

Taken from tastykitchen.com/recipes/desserts/chocolate-toffee-caramel-cupcookie/ (may not work)