A cupcake so jumbo we had to put it in the name! Caramel HEATH Toffee Jumbo Cupcakes feature HERSHEY'S Caramel Topping and HEATH English Toffee Bits to make a hugely delicious dessert! These treats are the perfect addition to your tray of baked goods and will stand out for any cupcake lover.
Heat convection oven to 300°F (standard oven: 350°F). Line jumbo muffin pans (3-1/2 inches in diameter) with jumbo size paper baking cups. Prepare CARAMEL CREAM CHEESE FROSTING: Mix together cream cheese and HERSHEY'S Caramel Topping in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Gradually add powdered sugar and vanilla, mixing until well blended. Refrigerate until ready to use.
Prepare CUPCAKES: Prepare cake mix according to package directions for a full batch. Stir in HEATH English Toffee Bits with Chocolate. Using #10 scoop, deposit batter into prepared baking cups.
Bake 20 to 25 minutes* or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove to wire rack. Cool completely.
Frost cupcakes with CARAMEL CREAM CHEESE FROSTING. Drizzle frosting with additional HERSHEY'S Caramel Topping. Refrigerate until ready to serve. Just before serving, garnish with additional HEATH English Toffee Bits with Chocolate.
Step 3: If using convection oven, rotate pans one-half turn (180°) after 10 minutes of baking.