today's cupcake: toffee crunch

For scrapbook group yesterday, I made these Toffee Crunch Cupcakes from Bakers Royale (via Pinterest). Let me start by saying they were delicious, but wow they were more work than I bargained for! (That'll teach me to read the ENTIRE recipe before I begin.) Basically it's a chocolate cupcake with a caramel frosting topped with caramel & chocolate drizzle, chopped nuts and toffee bits. The recipe instructions weren't in the correct order (which I would have realized had I read them all the way through prior to starting). The cupcake part was easy - basic chocolate cupcake, with the addition of espresso powder to really intensify the chocolate flavor. The icing was the tricky part: it's a cooked icing, which I rarely make, and very VERY soft. Not sure if it was due to the humidity or just the nature of the icing itself, but I chilled it for 30 minutes prior to piping and even then the frosting practically fell off the cupcakes. The recipe calls for the frosted cupcakes to be chilled and then dipped in a warm chocolate ganache, but the frosting was so soft I didn't think it would stay on the cupcakes for dipping, so I garnished with chocolate & caramel ice cream sauces, chopped nuts and toffee bits.