• 2 cups cake flour
• 1 cup light brown sugar
• 1 teaspoon bicarbonate of soda
• 1 teaspoon baking powder
• 2.5 ml salt
• 3 large eggs
• 125 ml oil
• 1 teaspoon butter extract (I used Vanilla butter paste… But didn’t taste at all of butter)
• 1 teaspoon vanilla extract
• 125 ml buttermilk
• 125 ml cream soda
• 250 ml toffee bits * (see note)
• Ganache sauce:
• 185 ml butterscotch chips (I used Caramel chocolate)
• 125 ml cream
• Frosting:
• 500 ml cream
• 80 ml butterscotch instant pudding mix – the dry powder
• 125 ml icing sugar
• 3 teaspoons butter extract (I used the vanilla butter paste)

Preheat oven to 180 ºC. Line cupcake pan with liners.
Combine flour, sugar, baking powder, bicarb, and salt in a medium size bowl and stir with a whisk until mixed and smooth.
In a large bowl beat the eggs, oil, extracts and buttermilk.
Beat into the egg mix, the dry ingredients and the cream soda, alternating between the two until the batter is smooth.
Mix in the toffee bits.
Add a quarter of a cup of batter into each liner and bake for 18 to 22 min until done. Cool.

Make ganache topping by mixing the chips or chocolate with the cream in a bowl over boiling water until melted and smooth.
Dip the top of each cupcake into the ganache and let set while you make the frosting.

To make the frosting mix att the ingredients for the frosting together until light and fluffy and the frosting is formed.

Note:
Here I added a second cupcake liner to each cupcake to cover up the stickyness.

Pipe frosting onto cupcake and voila!

*Homemade coffee bits:
I made my own by boiling half a cup butter, half a cup white sugar, 2 tablespoons water and a pinch of salt for 8 minutes until it turns brown. Pour onto a greaseproof lined baking sheet and let cool. Once hard break into bits using a can.

Recipe and photo: Dalila de Borras Viljoen