Caramel Gingerbread Cupcakes

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 1 (8 ounce) container vanilla frosting, at room temp
• 2 -3 teaspoons grated fresh ginger or 1/2-1 teaspoon ground ginger
• 1/2-3/4 cup english toffee bits
• 1 (14 ounce) package gingerbread mix
• 1 1/4 cups lukewarm water
• 1 egg
• 1 (12 ounce) jar caramel ice cream topping
• 6 gingerbread cookies, broken in half

Recipe

• 1 preheat oven to 350°f; grease or line 12 muffin cups and set aside.
• 2 prepare gingerbread mix according to package directions, using lukewarm water and egg. divide batter evenly among muffin cups.
• 3 bake for 18-20 minutes or until a wooden toothpick inserted comes out clean.
• 4 let cool completely, mix together vanilla frosting and ginger.
• 5 when cupcakes are cool, frost with frosting and sprinkle with toffee baking bits.
• 6 just before serving heat up caramel sauce in saucepan. place half of gingerbread cookie on top each cupcake and drizzle with caramel sauce.