Looking for a treat to enjoy with your sweetheart this Valentine’s Day? These delicate homemade cupcakes are bound to delight! Sure to satisfy even the most discriminating chocoholic, they feature a moist cocoa base capped with crunchy almonds and butter toffee pieces.
Source URL: https://www.diabetesselfmanagement.com/recipes/desserts-sweets/mini-chocolate-toffee-topped-cupcakes/
Preheat oven to 325°F. Spray 48 mini (1 3/4-inch) muffin cups with nonstick cooking spray.
Combine cake mix, water, egg substitute, and oil in large bowl; beat with electric mixer at low speed 30 seconds or until moistened. Beat at medium speed 2 minutes. Spoon heaping tablespoon batter into each prepared muffin cup.
Bake 10 to 12 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 5 minutes. Remove to wire racks; cool completely.
4Meanwhile, microwave peanut butter in small microwavable bowl on HIGH 20 to 30 seconds or until slightly melted. Place whipped topping in medium bowl. Fold peanut butter into whipped topping until well combined. Cover and refrigerate until ready to use. Combine almonds, crushed candies and chocolate chips in small bowl; set aside.
Top each cupcake evenly with whipped topping mixture and chocolate chip mixture.
*Note: To toast almonds, spread in single layer on baking sheet. Bake in preheated 350°F oven 8 to 10 minute or until golden brown, stirring frequently
**Note: To crush candy, place in a sealed plastic bag. Use rolling pin or meat mallet to crush candies.
Yield: 48 mini cupcakes. Serving size: 2 mini cupcakes.
Nutrition Facts Per Serving:
Calories: 132, Carbohydrates: 20 g, Protein: 2 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 172 mg, Fiber: 1 g
Exchanges per serving: 1 1/2 Bread/Starch, 1 Fat.
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