1 1/4 cups flour, sifted
1/2 tsp. baking soda, sifted
1/4 tsp. salt
8 Tbsp. butter, room temp.
1 1/4 cups granulated sugar
2 large eggs, room temp.
1 1/4 tsp. pure vanilla extract
1 cup chocolate milk or whole milk, room temp.
1/2 cup cocoa powder, sifted
For the cupcakes: Preheat oven to 350 degrees. Line a standard 12 cup cupcake pan and 1-6 cup cupcake pan.
Sift together the flour, baking soda and salt on to parchment paper.
Place butter in bowl of stand mixer. Beat at medium speed until fluffy. Stop and add the sugar; beat on medium speed until well incorporated.
Add eggs one at a time, mixing slowly after each addition.
Combine vanilla, and milk.
Reduce speed to low. Add 1/3 dry to butter mixture, then gradually add 1/3 milk mixture. Continue this way, ending with milk mixture. Beat just until combined.
Add cocoa powder, beating on low just until incorporated.
Use standard ice cream scoop to equally portion out batter to cupcake lined pans, so that well are 2/3 full. Bake 18-20 minutes. Check in 15 minutes. Toothpick should come out clean when done. Transfer pan to wire rack. Cool completely.
Toffee Cream Frosting
4 tbsp butter, room temp.
4 cup powdered sugar , maybe a bit more to the proper consistency
1/4 tsp pure vanilla extract
6 oz. cream cheese.
1/4 cup crushed toffee bar,plus extra to sprinkle on top
Place all ingredients in bowl. Beat until fluffy. Add more powdered sugar if needed. Beat at least 5 minutes to create a very fluffy frosting.