Caramel Gingerbread Cupcakes

• 1 (8 ounce) container vanilla frosting, at room temp
• 2 -3 teaspoons grated fresh ginger or 12-1 teaspoon ground ginger
• 12-34 cup English toffee bits
• 1 (14 ounce) package gingerbread mix
• 1 14 cups lukewarm water
• 1 egg
• 1 (12 ounce) jar caramel ice cream topping
• 6 gingerbread cookies, broken in half

1. Preheat oven to 350F; grease or line 12 muffin cups and set aside.
2. Prepare gingerbread mix according to package directions, using lukewarm water and egg.
3. Divide batter evenly among muffin cups.
4. Bake for 18-20 minutes or until a wooden toothpick inserted comes out clean.
5. Let cool completely, mix together vanilla frosting and ginger.
6. When cupcakes are cool, frost with frosting and sprinkle with toffee baking bits.
7. Just before serving heat up caramel sauce in saucepan.
8. Place half of gingerbread cookie on top each cupcake and drizzle with caramel sauce.

vanilla frosting, ginger, toffee bits, gingerbread mix, water, egg, caramel ice cream topping, gingerbread cookies

Taken from www.food.com/recipe/caramel-gingerbread-cupcakes-323457 (may not work)