Blondie Cupcakes

I tried to stay away from them. Really. I wanted nothing to do with them. They are all the rage, but I will take my cookies over them any day. Then, Megan at Delicious Dishings presented these stunning ladybug cupcakes. I had just seen Martha's Cupcake book the day before at Target. I came close to buying it, but told myself I am not a cupcake person. But geez, the cupcakes are so darn cute!

Our friends invited us over to dinner and when asked what I could bring she said dessert. She hinted towards Blondies. Those are a regular item I make so I was not overly enthusiastic to make them only because I could make them in my sleep. Don't get me wrong, they are always a crowd pleaser, but to someone who always like to try new things I think I can say I have these mastered.

I then started thinking that the Blondies would be a boring treat for her two little kids. The damn cupcake idea flashed in front of my mind again. Should I try? Well, maybe I could look at Martha's site and she what she had for ideas. Nothing crazy at this point, but maybe I could try some. I have never made cupcakes before. Can you believe that? OK. I did end up making a chocolate cupcake and they were a hit, but as usual I learned something along the way. My next post will detail my journey on the road to cupcakes! Don't worry, I am not going to turn into some crazy cupcake baker. I had fun, but I am a cookie kind of gal!

Back to the Blondies. These are a basic Blondie recipe, but the added twist is that they are baked in a muffin pan. I did find them to be a little big at first, but who am I kidding? Like I only ever eat one Blondie? I think making these in the mini muffin pans would be a great idea, though, to offer a bite size option.

The difference between these and my Mom's tried and true Congo Bar recipe is that these are a little dryer mainly because there is one less egg and uses less butter than oil. Though my Mom's recipe is my standby, I would certainly make this version again! I did not have toffee chips/toffee bars on hand so I substituted with chocolate chips. I personally felt like they needed nuts, but my friend was clear this was to be a no nut Blondie.

Blondie Cupcakes
Adapted from Martha Stewart

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 cups all purpose flour, spooned and leveled
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
3 chocolate covered toffee bars (1 1/4 oz each), finely chopped-about 1 cup) (I used chocolate chips ; 1 cup)

Preheat oven to 350 degrees.

Butter a standard 12-cup (each 2 1/2 inches wide) muffin pan; set aside. In a large bowl, whisk together flour, baking soda, and salt; set aside.

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 over mix). Fold in chopped toffee (or other add ins).

Divide batter among prepared cups, filling each about halfway. (Mine were filled a little more than halfway)

Bake until golden brown and a toothpick inserted in the center of a cupcake comes out clean, 18 to 22 minutes.

Transfer to wire rack; cool 10 minutes in pan. Turn out blondies onto rack; cool completely, top side up.