Blondie Cupcakes

SeaChelle's Note:

This batter can also be baked in a foil-lined eight-inch square pan for about thirty-five minutes. Cool in the pan before removing and cutting into squares. Recipe from the June 2005 issue of Everyday Food magazine.

• Total Time: 37 mins
• Prep Time: 15 mins
• Cook Time: 22 mins

Ingredients:

Serves: 12

Yield: 12.0 cupcakes

• ½ cup unsalted butter , room temp plus more for tin
• 2 cups all-purpose flour , spooned & leveled
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups packed light-brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 (1 ¼ ounce) packages chocolate-covered english toffee bars , finely chopped (about 1 cup)

Directions:

1. Preheat oven to 350°F Butter a standard 12-cup (each 2 1/2 inches wide) muffin tin; set aside. In a large bowl, whisk together flour, baking soda, and salt; set aside.
2. 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.
3. 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, 18-22 minutes.
4. Transfer to wire rack; cool 10 minutes in tin. Turn blondies onto rack; cool completely, top side up.