Ingredients
Scale
- Crust:
- 1 stick of butter, softened
- 1 box of yellow cake mix
- 1 egg
- Cake:
- 1 stick of butter, softened
- 8 oz cream cheese, softened
- 2 eggs
- 2 cups powdered sugar
- 1 tsp vanilla
- 1 bag of milk chocolate toffee bits
Instructions
- Preheat oven to 350 and place 24 cupcake liners into cupcake pans.
- With electric mixer, mix crust ingredients together.
- Press 1 tbsp into each cupcake liner with the back of a small measuring cup.
- For cake, beat butter and cream cheese until fluffy.
- Add eggs and beat until smooth.
- Add vanilla and powdered sugar and beat until smooth
- Fold in toffee bits.
- Add about 2 to 3 tbsp of batter over each crust. Fill about 2/3 full.
- Bake for 20-25 minutes until cake is “set” and doesn’t jiggle too much.
- During the last 10 minutes, rotate the cupcake pans so that the front cakes are at the back of the oven, for even baking.
- Let cool and store in fridge.
