Now, usuuuuuually I fall into the cake person category. I was that dreadful person who scraped all the sugary, fluffy frosting off my sugarbread and left it to die on the side of the plate.
Before you go judging me and writing our friendship off, when my sprinkly friend Courtney from the blog Pizzazzerie asked me to review her latest cookbook, Frostings, I couldn’t say no. I figured if anything, this would be my chance to try out some frosting that I could finally savor all for myself.
And dudes, I have found it.
Courtney manages to fill an entire book with incredibly easy, seriously gorgeous recipes for fluffy, heavenly frosting, ganaches and glazes. She even introduced me to frostings I didn’t even knew existed, like Cooked Flour or the different European meringue buttercreams.
It was hard choosing one to recreate first, until I landed upon her Toffee Sundae frosting. The rest was kinda sorta history.. and me excitedly whipping the living you-know out of the butter and powdered sugar because I couldn’t make that frosting fast enough.
So, whether you’re in Camp Frosting or Camp Cake, you really need to get your paws on Courtney’s new book and try these recipes for yourself. With recipes like Bananas Foster frosting, Champagne Buttercream, Key Lime Pie Frosting, and Cherry Rum Ganache, there’s definitely something for every person’s preference and for every occasion. So, you ready to get your frosting on?? Enter for your chance to win Courtney’s book, Frostings!
These cupcakes are a cinch to whip together and make for an adorable presentation on any party table. Plus, the serving size is on the larger side, so kids could easily split one waffle bowl sundae since it’s heaped full of rich chocolate cupcakes, buttery toffee frosting, a smooth chocolate topping and all those little bits of toffee and sprinkles. This is the recipe for the kid in all of us!
- 8 jumbo chocolate cupcakes, baked and cooled
- 8 waffle bowls
- 1 cup unsalted butter, room temperature
- 5 cups powdered sugar
- 1 Tbsp heavy cream
- ⅓ cup caramel sundae sauce
- ⅛ tsp kosher salt
- Toffee bits
- Maraschino cherries
- FOR CHOCOLATE SUNDAE TOPPING:
- 1 cup semi-sweet chocolate chips
- ¼ cup butter
- ¼ cup oil
- First, make your frosting. In the bowl of a stand mixer, cream the butter until light and fluffy, about 2 minutes. Add in the caramel sauce, salt and heavy cream and beat together. Gradually begin adding the powdered sugar, about one cup at a time, until frosting is light and fluffy. Add more or less powdered sugar to achieve your desired consistency.
- Meanwhile, in a saucepan over medium heat, melt chocolate, butter and oil until smooth. Remove from the heat.
- Place an unwrapped jumbo chocolate cupcake inside of the waffle bowl. Pipe the frosting generously onto the tops of each cupcake--I really loaded it on!
- Take a spoonful of the chocolate sundae topping and drizzle it on top of the frosted cupcakes. Immediately garnish with toffee bits, sprinkles and cherries if you'd like. Serve immediately!
- *If you can't find jumbo cupcakes, you could always bake the cupcake batter into small waffle cones, or use regular-sized baked and cooled chocolate cupcakes to place inside of the bowls.
Aren’t these Toffee Sundae Cupcakes GORGEOUS? I mean, that frosting is really to.die.for. It’s so rich and buttery.. that hint of salt just completes it. And I love that Courtney thought to use caramel sauce inside of the frosting, providing that extra depth of flavor and sweetness. You can say I’m converted.