Dark Chocolate Coffee Toffee {Mini} Cupcakes

Did you celebrate my 2 Year Blogiversary all night? And wake up with glitter stuck to your face and your party hat on sideways??

ME TOO! {Read: I went to bed at 9:45pm and was snoring by 9:47pm. Oh well, we tried.} ;)

Ok, so maybe we didn't dance on tables and drink champagne, but I hope you at least entered the Sugarfina giveaway I announced on yesterday's post. I mean, free candy? Too good to pass up!

Anyway, I spent all day yesterday coming up with something celebratory and spectacular to share with you... or, you know, getting my tootsies pampered at The Spa at the Breakers with my bestie from the fabulous WP inks {which I'll be talking a little more about in an upcoming post}. But I promise, I was thinking about what I was going to bake the whole time!

After a long day of the royal treatment, I pryed myself away came home, made these amazing mini-cupcakes, frosted them, and photographed them... in about an hour flat. How's that for efficient? It's amazing what a day of relaxation can do for you.

The flavor, Dark Chocolate Coffee Toffee, was inspired by one of the sweet treat flavors that Sugarfina is kindly including in the Tasting Box I'm giving away. I happen to love dark chocolate, coffee, and toffee... so it was a no-brainer.

I adapted my favorite {vegan!} chocolate cake recipe from The Pastry Affair {p.s. Her photography... swoon!} to give it my own twist, and came up with a decadent frosting that's literally the icing on the cake. Thank heavens I made these into minis because I may or may not have "sampled" more than one! {Don't look at me like that, it's my party!}

I love how these turned out and I think you will, too. But just to be sure, let's make another batch to enjoy, shall we?

Dark Chocolate Coffee Toffee {Mini} Cupcakes
Cake adapated from The Pastry Affair

1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3 tablespoons dark cocoa powder {I use Hershey's Special Dark}
2 teaspoons espresso powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup Heath Toffee Bits
1/4 cup vegetable oil
1 cup strong brewed coffee
1 teaspoon vanilla extract
1 teaspoon vinegar {I used white vinegar, but I've also used cider vinegar before, too.}

1. Preheat oven to 350 degrees. Line mini muffin tins with mini cupcake liners. Set aside.

2. In a medium bowl, combine flour, sugar, cocoa powder, espresso powder, baking soda, salt, and toffee bits. Whisk together until well incorporated.

3. In another bowl, combine oil, coffee, vanilla extract, and vinegar. Whisk together.

4. Pour liquid mixture into dry mixture and whisk until just combined. {Batter will look runny.}

5. Using a small cookie scoop, fill cupcake liners nearly to top. Bake for 14-16 minutes or until a toothpick inserted in the center comes out clean.

6. Remove from oven, let cool a few minutes, then remove from tins and cool completely on a wire rack until ready to frost.


For Frosting

2 sticks butter {1 cup}, softened to room temp
4 oz. cream cheese, softened to room temp
3 oz. semi-sweet chocolate, melted and cooled
1 teaspoon espresso powder
2 - 2 1/2 cups confectioners' sugar, sifted
1 tablespoon milk
3 tablespoons Heath Toffee Bits {plus extra for garnish}

1. In the bowl of a stand mixer, beat butter, cream cheese, cooled melted chocolate, and espresso powder until smooth.

2. Slowly add in confectioners' sugar and beat until fully incorporated. Add in milk and mix until frosting is smooth. {If frosting is too loose, add extra confectioners' sugar 1 tablespoon at a time. If it's too stiff, add a bit more milk 1 teaspoon at a time. Do this until you reach desired consistency.}

3. Stir in toffee bits.

4. Frost cupcakes and decorate with extra toffee bits if desired.

Yield: About 32 Mini Cupcakes

My 2 Year Blogiversary & A Giveaway!

Today is a pretty special day around here, guys.

It's The Kitchen Prep's 2 Year Anniversary! I know, I can hardly believe it myself.

I've managed to cram two years worth of stories, recipes, and adventures right here in my own little corner of the blogosphere. And some of you have stuck around and been here for most of it: The Good, The Bad, and The Ugly.

My favorite part? {Aside from the sugar, of course. Always smitten with the sugar.} Connecting with you.

I know I've said it a bunch of times before, but I really, truly mean it. If it weren't for you, I'd basically be talking incessantly about food to myself {which, I'm not gonna lie, I do on ocassion}, or driving my hubby crazy with things like whether or not bacon belongs in baked goods. {It does.}

So a BIG thanks to you for stopping by, for reading, for commenting, for encouraging, for questioning, for criticizing, and for supporting this little dream of mine... it means the world to me.

But let's stop talking about me. To show my appreciation for your loyalty, I'm making part of today about you! And about candy!!

Now, where's my piñata...

Eh, nevermind that. I've got a better idea!

As a fun and fabulous party favor for stopping by the celebration today, one of you will win a "Founder's Faves" Tasting Box from the super sweet company, Sugarfina!

{I'm totally jealous, by the way. I spent a good 45 minutes browsing all of their tasty treats... and there are SO MANY!}




Source
Clockwise from top center: Dark Chocolate Coffee Toffee, Chocolate Marshmallow Eggs, Artisan Gummy Bears,
Dark Chocolate Toffee Almonds, Holland Mints, Dark Chocolate Sea Salt Caramels, Mint Chip Malt Balls,
Chocolate Berry Basket

Do yourself a favor and check out all the goodies Sugarfina has to offer... I'm just slightly obsessed and I wouldn't even call myself a "candy" person. But with flavors like Single Malt Scotch Cordials, Chocolate Peanut Butter Malt Balls, and Champagne Gummy Bears, it's hard not to be intrigued.

Or inspired.

I totally turned their Dark Chocolate Coffee Toffee idea into cake. Well, mini-cupcakes, to be exact. Because what kind of party is it without cake?!

Tomorrow I'll be sharing the recipe for these little sweeties... and trust me, you want them in your life!

But for now, satisfy your sweet tooth by browsing Sugarfina's site and tell me which of their flavors inspires you! Enter using the Rafflecopter widget below. I'll be using a winner {at random} on Friday, February 8. Good luck!

a Rafflecopter giveaway

Here's to another year of kitchen adventures and delicious celebrations!



NYC Life Lessons & "Big Apple" Toffee Crumble Pizza

If it weren't for the fact that I'm pretty sure I would spend the majority of my time completely lost on the subway {I have ZERO sense of direction... throw in some letters, numbers, and fast moving trains & we have a major problem}, I think I'd move to New York City.

I was smitten with the city upon my first visit {which was actually only a few years ago}, even though it only lasted about a day. I knew immediately that I had to return.

The next time I visited, I stayed for 5 days because there was just no way that I could've squeezed in even a fraction of the things I wanted to see. I left even more in love than the first time. {And I still felt like I hadn't even made a dent on my list of things to do.}

When my little sister turned 21 this past September, I wanted to give her a special gift she'd always remember. After much deliberation, I decided on the ultimate birthday gift: A weekend trip to NYC.

Turning 21 is an exciting time. You have your whole life ahead of you and the potential is limitless. You're young enough to still have a lot to learn about the world, and old enough to have already started to figure some things out. You are getting a sense of who you are and where you belong while balancing who you've become and where you've come from.

New York City, while being a place of great fun and seemingly endless experiences, is also a great place to learn some important life lessons.

So, I thought I'd put together a little recap of our trip, complete with the pearls of wisdom the city has to offer...


Sometimes you will discover delightful things where you least expect them.

A tiny snowman found on the stairs in Central Park.

What's odd to some, is totally normal to others. Appreciate diversity.

Minnie, casually crossing the street in Times Square.

At times, life will seem like quite a climb...

Slipping Climbing up a rock in Central Park.

...But when you reach the top, you will realize it was all worth it.

It never hurts to be well-read.

Left: Mary with Hans in Central Park., Center: At the Alice in Wonderland statue.
Right: Hans Christian Anderson statue in Central Park.

No matter how old you get, stay young at heart.

Playing in the Eloise section of The Plaza Hotel.

Eat well.

Clockwise from left: 1. Bagels in the morning from Leo's. 2. Cannoli from Ferrarra Bakery. 3. Ferrara Bakery 4. Margherita Pizza from Caffe Napoli in Little Italy, 5. Breakfast at Katz's Delicatessen {from When Harry Met Sally},
 6. Lunch at Caffe Napoli,7. Mini Cupcakes from Baked by Melissa. Bottom: Gelato from Ferrara Bakery

Frolick often.

Mary, happy to be in Times Square.

Love much.

There's nothing wrong with having a cupcake for dinner every once in a while.

Exhausted and ready for a cupcake dinner from Magnolia Bakery.

Life will get busy sometimes. It will seem like there's simply not enough time for everything that needs to be done.

Alice in Wonderland March Hare sculpture in Central Park.

But take some time to smell the flowers... or the leaves.

In all the madness, try to find a place to be quiet and still.

It's not always necessary to win the race. Sometimes just floating along will be the true reward.

Conservatory Water, Central Park

Don't take yourself too seriously. Laugh at your mistakes.

Menu typo...  :)

There is beauty in vulnerability.

A bare tree in Central Park.

You may be pushed down, experience tragedy, and think that you can't go on. But there is always a chance to rebuild. The human spirit is stronger than we can possibly imagine.

A view of Freedom Tower from St. Paul's Chapel graveyard.

We had an amazing time exploring the city, and Mary caught the NYC bug. In our short weekend there we were able to see so much, do so much, and experience so much together, and in the end it really was the perfect 21st birthday gift.

"There is no better friend than a sister. And there is no better sister than you." - Unknown

I'm leaving you with a little memento of our trip: "Big Apple" Toffee Crumble Pizza. Apple to remind us of NYC's moniker, pizza because it's a New York staple, and sweet toffee & spices to bring back memories of the fall.

We <3 NY. :)

"Big Apple" Toffee Crumble Pizza
adapted from Taste of the South

For Crust:

1 store bought pizza dough, or homemade. I used the following recipe:

1 packet active dry yeast
1 tablespoon sugar
1 1/4 cups warm water
2 tablespoons butter, melted
3 cups flour

1. Combine yeast, sugar, and warm water in the bowl of a stand mixer. Let sit for 5 minutes or until yeast starts to foam or bubble. {If it never does, you may need new yeast.}

2. Add melted butter and mix.

3. Beat flour, one cup at a time, into yeast mixture until a dough ball forms.

4. Change to dough hook, or turn out onto a floured surface, and knead for about 5 minutes.

5. Place in an oiled bowl and allow to rise for approximately 1 hour or until just about doubled in size.

For Toffee Crumble:

1/2 cup all-purpose flour
1/3 cup brown sugar
3 tablespoons butter, melted
1/2 cup toffee or brickle chips {such as Heath Bits'o Brickle}

1. In a small bowl, combine flour, sugar, and butter.
2. Stir in toffee bits.
3. Set aside.

For Apple Topping:

4 Granny Smith Apples, peeled, cored, & chopped
1/4 cup {4 tablespoons} butter
1 cup sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon cornstarch
1/4 cup water

1. In a large skillet, combine chopped apples, butter, sugar, cinnamon & nutmeg. Cook over medium high heat, stirring often, until apples begin to get tender.

2. Dissolve cornstarch in water in a small cup to make a slurry.

3. Add cornstarch mixture to apple mixture, and cook for another minute or 2 until thickened and bubbly.

4. Set aside to cool slightly.

Assemble & Bake Pizza:

1. Arrange dough on a pizza pan or stone. Brush with about 1 tablespoon of melted butter.
2. Bake at 450 degrees for about 10 minutes.
3. Remove from oven & reduce heat to 400 degrees.
4. Spread apple topping evenly over pizza dough.
5. Sprinkle with toffee crumble.
6. Bake for 18-20 minutes, or until golden.

Banoffee Bites

Yes, this is the second dessert recipe I'm posting this week. There may be a third. I've been giving you a lot of dinner/healthy/savory recipes lately, so I feel like I'm entitled to get back to the "make-my-teeth-hurt" sweets that make my heart sing. Get over it. :P

Now that I'm done justifying all the sugar that's about to happen, let's talk Olympics!

Who is super excited about watching semi-superhuman athletes compete in amazing feats of strength and endurance while you sit on your couch and stuff your face?!! ME, TOO!

The Olympics always bring a palpable vibe of both patriotism and brotherhood of man {um, hello, can that phrase get anymore sexist? Siblinghood of people!} when it makes its rounds every 4 years. I have to admit that although I do get sucked into the magic of the games, what I most look forward to watching is the bulging biceps of hot male gymnasts opening ceremonies.

There is something very cool about watching individuals from 205 different countries come together, set aside their differences - their languages, beliefs, politics, and the like -  and take part in a tradition that has been taking place for hundreds of years. {Fun fact: We have a friend who will be participating in the Olympic games! Also, my brother-in-law will be there to watch some of the events live & in person! So cool!}

This year, of course, the games will be hosted in jolly old England. A place that has it's very own long standing history of tradition and culture. Surely, you are familiar with some very British things: Big Ben, Will & Kate, fish & chips, and high tea... but have you ever heard of Banoffee Pie?

Well, let me make a proper introduction.

Banoffee Pie is said to have originated at The Hungry Monk in East Sussex, England around 1972. The rich dessert, consisting of bananas, "toffee" {a.k.a. dulce de leche}, and whipped cream atop a crisp pie crust {sometimes made of "biscuits" such as McVities} has created quite a name for itself, and one little bite will explain why.

I made my own baby Banoffees as a nod to this year's Olympic host, and boy, are they delicious. The ooey, gooey toffee with the banana... the {brown sugar infused} whipped cream... the little pie crusts that make your whole house smell like butter when you bake them. They're a winner. Gold medal, I'd say.

Even the hubby, who you know isn't very into sweets, said they were amazing {At least that's what I think he meant by, "Ohmnomgddnomnomnom" between bites.} These would make the perfect little treat to serve as you settle in to watch the opening ceremonies, or for any event for that matter.

But unlike the Olympic tradition that has spanned the centuries... these little babies won't be around very long!

Banoffee Bites

1/2 a recipe for pie dough, or store bought {I used this fantastically flaky recipe for All-butter Crust from Simply Recipes}
1 can sweetened condensed milk {not evaporated!}
1 large banana, cut into 24 pieces
2 tablespoons brown sugar
1 cup heavy cream
English toffee bits, such as Heath Bits'o Brickle {optional}


For Toffee/Dulce de Leche:

Preheat oven to 425 degrees.

Pour 1 can of sweetened condensed milk into an 8x8 inch glass baking dish. Place the baking dish inside a larger baking pan with high sides. Carefully fill with hot water, reaching about half way up the sides of the glass dish. Tightly cover with foil.

Bake for about 2 hours, checking about half way through cooking time to make sure there is still water in the pan. {If not or running low, add more.} Whisk to smooth.

Remove pan from oven and whisk until completely smooth. {Should be thick and caramel colored.}


For Whipped Cream:

Place about 1 cup of cold heavy whipping cream into the bowl of a stand mixer. Add 2 tablespoons of brown sugar. Lightly mix until sugar begins to dissolve. Using the whisk attachment, whip until stiff peaks can be formed.

Set aside in refrigerator.


For mini-crusts:

Preheat oven to 350 degrees.

Roll out pie dough to about 1/8 inch thick. With a round cookie cutter {or an upside down drinking glass dipped in flour}, cut out 16 circles. {You may need to gather scraps and re-roll.}

Press each dough circle in the well of a mini-muffin tin, patting it gently into the bottom and up the sides. Poke the bottom of each dough circle a few times with a fork. {This will help to prevent puffing up.}

Bake for 22-25 minutes or until just starting to turn golden brown.


For Assembly:

Drop a heaping teaspoon full of toffee into each baked mini-pie crust. Place 1 piece of banana on top of each. Dollop each mini-pie with whipped cream.

{Optional} Garnish with toffee bits and half a banana slice. Keep refrigerated until serving.