On Friday I talked about my friend Kim who just launched her online shop where you can get all kinds of party goodies and fun bake wear/disposable liners etc...and how I got to try some of it out while making dinner for my friend Malisa who just moved- I LOVED that not only did these cute disposable items make the presentation so much cuter, but it was so nice to bring dinner in things that she didn't have to worry about returning to me.
Another shout out to Target (pretty much I get everything at Target at this stage in my life- if Target doesn't have it, I don't know it exists...venturing out to more then one store with my brood right now just isn't in the cards for me)...back to the story- so I was at Target and I saw this darling tray and I knew my friend Malisa was wanting to introduce this color into some of her new decor at her new house so I thought- perfect! It's a housewarming gift and I can deliver dinner to her on it!
So on to these cupcakes...errr, cake that I turned into cupcakes. The back story on this recipe- I'm pretty sure at least 75% of the population has heard of or tried this recipe- this is a recipe I grew up with- the technical name I was told is "Better then Sex Cake"- but because many of you, like me, don't really want to use the "S" word with your kids (bc who knows what kinds of conversations will start from that and maybe you do or don't want to get into that while you're making/eating cake- your call), I grew up with calling it "Poke a hole cake" (which may or may not be a better name?) but at least it makes sense to the kids because you poke holes in the cake.
Anyway- I usually make this cake in a 9 X 13 cake pan- glass usually but you can use metal. Since I was bringing dinner to Malisa and wanted something disposable- and bc my kids love anything that's made into individual portions- I was excited to use these baking cups bc they are sturdier then regular cupcake liners and would hold up to the caramel and sweetened condensed milk that we would be pouring into the cake therefore requiring that it be eaten with a fork.
Here are the ingredients- you can use actual Heath or Skor Bars OR this new bag of Heath Toffee Bits that now come with the chocolate on them as well- they used to just sell them with the toffee bits, but now it's Toffee AND chocolate if you want - nice!
Bake your chocolate cake, according to the directions in a 9 x 13 pan or fill these liners 2/3 of the way full- I like the cake to peek out a bit at the top- or you can fill them less if you want the cake as a whole to be more contained within the liner- say if you're making them for kids- they would be a tad less messy that way- I was going for aesthetic presentation here though...
Mine took about 17 minutes to cook in these liners- but be sure to check on them starting at 15 minutes or so- ovens vary you know...
so here's the poke a hole part- let the cakes/cake stand for just 1-2 minutes and then poke at least 3 holes in each cupcake (or lots of holes in a full size cake)...
grab your sweetened condensed milk, put two holes in it like this (see below), and start pouring it all over each cake/cupcake- on the cupcakes you will need to be much more careful then on a cake- the cupcakes require you to go slowly so they don't over flower whereas the cake is easy because it won't over flow...
Once you get the milk on, stick your caramel in the microwave for about 35 seconds to get it nice and liquidy- not too lava hot liquidy- you know- easy to pour...
and dump that sweet goodness all over too...
Let them sit on the counter for about 30 minutes or so to soak in and then stick these guys in the fridge and let them cool and set up
while you're letting them get cold- you could make these cute little shish-kabobs? I used these straws, cut them at an angle to make them pointy, and skewered the fruit onto these straws- I would recommend doing it right before you serve them otherwise they will get soggy since they're made out of paper ;)
Once your cakes are cool, top them with whipped topping and sprinkle generously with the candy bar pieces- I was in a hurry and used the bagged heath bar pieces but I think I prefer the actual candy bars cut up- that way you get bigger chunks- and I actually put more then what you see pictured here usually...fyi ;)
Here's the recipe:
Chocolate Toffee Caramel Cupcakes
1 box devils food cake, baked according to directions
1 can sweetened condensed milk
1 jar caramel ice cream topping (find it by the ice cream) *I like the Mrs. Richardson's brand- there are cheaper brands too though that are still pretty darn good
1 large tub cool whip
6 Skor or Heath Bars- or the bag of Heath Bar bits
Bake cake according to directions. Poke holes all throughout cake after it cools for only 1-2 minutes. Pour 1/2-1 full can sweetened condensed milk over top- depends on how gooey you like things- I like them not too gooey so I use about 2/3 of the can- same thing with the Carmel- pour 1/2-1 full jar of the carmel- I use about 2/3 as well. Let it sit on the counter for 30 minutes to soak in and then put it in the fridge to get cold- at least 2-3 hours. Top with whipped topping right before serving and sprinkle with candy chunks! Enjoy!!
Tomorrow I'll be sharing the recipe for the pot pies we made... :) Have a wonderful Sunday!
ohhhhh- and don't forget- Monday, May 21 is the last day to grab these items at a discounted price, click HERE for details and HERE for the links: