Difficutly: very easy
Time: 5 Min
Portion: 1 serving
Ingredients:
Makes 24 cupcakes
INGREDIENTS
1 (18.25 ounce) package devil’s food cake mix
1/2 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered toffee, chopped (I used Heath toffee bits)
1 (8 ounce) container frozen whipped topping, thawed (I made homemade, recipe below)
Directions:
Bake cake according to package directions for 24 cupcakes. Cool on wire rack for 5 minutes.
Make slits across the top of the cake, making sure not to go through to the bottom.
[NOTES: I used a skewer and poked holes through the top of each cupcake.]
In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly spoon the warm topping mixture over the top of each cupcake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.
[NOTES: I combined the condensed milk and caramel topping in a small bowl and nuked it in the microwave for about 30 secs instead. Saucepan is probably better but I got lazy. haha]
Let cake cool completely, then top with whipped topping. Decorate the top of the cake with swirls of caramel topping.