Ingredients
Serves: 14-15 cupcakes
For the cake:
¼ cup + 2 tablespoons cocoa powder
¼ cup + 2 tablespoons hot water
1½ cup flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¾ cup (1½ sticks) butter
1 cup + 2 tablespoons sugar
2 large eggs, room temperature
½ cup sour cream, room temperature
2 teaspoons vanilla
For the Topping:
½ cup sweetened condensed milk
½ cup Mrs. Richardson's Butterscotch Caramel topping
1 recipe Baker's Frosting (recipe below)
¼ cup Heath English Toffee bits
Preparation
