Cupcakes - chocolate chip with toffee frosting

I freestyled these cupcakes today and they turned out great - here’s the recipe so you can try them yourself. I used my Victoria sponge method for the cakes. I weigh the eggs and use the same amount of butter, sugar and flour. 

Ingredients;

2 eggs

Butter

Caster sugar

Self- raising flour

100g chocolate chips

50g brown sugar (I used soft dark but you can use any kind you like)

2tbsp milk

250g icing sugar

1. Weigh your eggs to begin with. If they weigh 100g for example, you will use 100g of butter, sugar and flour. Preheat the oven to 175c/Gas Mark 6. 

2. Mix the butter and sugar together until light and fluffy. Add the eggs one at a time and mix well to combine and avoid curdling. Add the flour and chocolate chips and mix gently only until the flour is incorporated.

3. Divide between 12 cupcake cases and bake for 20-25 mins, until golden brown on top, turning half way through baking. Leave to cool completely. 

4. While the cupcakes are baking, make the toffee. Put 50g butter and 50g brown sugar into a non stick pan on a high heat. Once the sugar and butter have melted add in 2tsp milk. Bring to the boil and then reduce he heat to medium. Stir the mixture regularly to avoid it catching on the pan. Reduce to a thick mixture and then remove from the heat. Leave to cool completely.

5. To make the icing, put 80g butter and 250g icing sugar in a bowl or a mixer and whip until smooth and fluffy. Add the cooled toffee mixture and whip again. If the icing is a too stiff you can add a little milk to loosen it. 

6. Top the cooked cupcakes with the icing and enjoy!