Back to Blondie Cupcakes
All Reviews for Blondie Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Blondie Cupcakes
Recipe Summary
prep: 15 mins
total: 45 mins
Yield: Makes 12
Ingredients
Ingredient Checklist
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour, spooned and leveled
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups packed light-brown sugar
2 large eggs
2 teaspoons pure vanilla extract
3 chocolate-covered toffee bars (1 1/4 ounces each), finely chopped (about 1 cup)
Cook's Notes
The batter can also be baked in a foil-lined 8-inch square pan for about 35 minutes. Cool in the pan before removing and cutting into squares.
Gallery
Blondie Cupcakes
Recipe Summary
prep: 15 mins
total: 45 mins
Yield: Makes 12
Gallery
Blondie Cupcakes
Blondie Cupcakes
Blondie Cupcakes
Recipe Summary
prep: 15 mins
total: 45 mins
Yield: Makes 12
Recipe Summary
prep: 15 mins
total: 45 mins
Yield: Makes 12
prep: 15 mins
total: 45 mins
prep:
15 mins
total:
45 mins
Yield: Makes 12
Makes 12
Ingredients
Ingredients
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
- 2 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups packed light-brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 chocolate-covered toffee bars (1 1/4 ounces each), finely chopped (about 1 cup)
Directions
Preheat oven to 350 degrees. Butter a standard 12-cup (each 2 1/2 inches wide) muffin pan; set aside. In a large bowl, whisk together flour, baking soda, and salt; set aside.
With an electric mixer, cream butter and sugar until light and fluffy. Add eggs and vanilla; beat until combined. Add flour mixture, and beat just until combined (do not overmix). Fold in chopped toffee.
Divide batter among prepared cups, filling each about halfway. Bake until golden brown and a toothpick inserted in the center of a cupcake comes out clean, 18 to 22 minutes.
Transfer to wire rack; cool 10 minutes in pan. Turn out blondies onto rack; cool completely, top side up.
Cook's Notes
The batter can also be baked in a foil-lined 8-inch square pan for about 35 minutes. Cool in the pan before removing and cutting into squares.
Cook’s Notes
The batter can also be baked in a foil-lined 8-inch square pan for about 35 minutes. Cool in the pan before removing and cutting into squares.
Reviews (5)
Add Rating & Review
41 Ratings
5 star values:
13
4 star values:
16
3 star values:
11
2 star values:
1
1 star values:
0
Reviews (5)
Add Rating & Review
41 Ratings
5 star values:
13
4 star values:
16
3 star values:
11
2 star values:
1
1 star values:
0
Add Rating & Review
41 Ratings
5 star values:
13
4 star values:
16
3 star values:
11
2 star values:
1
1 star values:
0
41 Ratings
5 star values:
13
4 star values:
16
3 star values:
11
2 star values:
1
1 star values:
0
41 Ratings
5 star values:
13
4 star values:
16
3 star values:
11
2 star values:
1
1 star values:
0
- 5 star values:
- 13
- 4 star values:
- 16
- 3 star values:
- 11
- 2 star values:
- 1
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
12/11/2015
I used the same amount of coconut oil instead of butter, 1 cup agave syrup instead of brown sugar, black chocolate chips, and I got 12 wonderful dairy free cupcakes that my milk protein allergic 2 year old baby loves !
Thank you.
Martha Stewart Member
Rating: Unrated
05/05/2010
My daughter made these last night and they are very good. Does anyone have any ideas what to substitute the toffee bars with? We used chocolate chips, because here in Italy, its hard to find toffee bars.
Martha Stewart Member
Rating: Unrated
04/03/2009
They did not come out of the muffin tins well. Maybe let them cool a bit longer or next time I might butter and flour cups or use muffin liners. Other than thaty tasty!
Martha Stewart Member
Rating: Unrated
05/27/2008
When just out of the oven, toss on milk chocolate chips
Martha Stewart Member
Rating: Unrated
03/16/2008
Made in an 8 x 8 pan, delicious, but needed to bake longer than 35 minutes. They turned out doughy, still very good!
Martha Stewart Member
Rating: Unrated
12/11/2015
I used the same amount of coconut oil instead of butter, 1 cup agave syrup instead of brown sugar, black chocolate chips, and I got 12 wonderful dairy free cupcakes that my milk protein allergic 2 year old baby loves !
Thank you.
Rating: Unrated
Rating: Unrated
05/05/2010
My daughter made these last night and they are very good. Does anyone have any ideas what to substitute the toffee bars with? We used chocolate chips, because here in Italy, its hard to find toffee bars.
Rating: Unrated
04/03/2009
They did not come out of the muffin tins well. Maybe let them cool a bit longer or next time I might butter and flour cups or use muffin liners. Other than thaty tasty!
Rating: Unrated
05/27/2008
When just out of the oven, toss on milk chocolate chips
Rating: Unrated
03/16/2008
Made in an 8 x 8 pan, delicious, but needed to bake longer than 35 minutes. They turned out doughy, still very good!
All Reviews for Blondie Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Blondie Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
