I have talked abut Tessa Huff before, and I find her book, Layered, always a source of inspiration and of excellent recipes! One of her layer cakes is gingerbread coffee toffee cake. Layers of spiced gingerbread cake, with French coffee buttercream filling and crunchy toffee pieces, covered by Swiss vanilla buttercream and toffee molasses sauce. Though I loved the idea of flavor combination, I couldn’t imagine baking a whole layered cake. I also had some leftover pecan toffee from a cookie experiment a few weeks before, so I decided to create a gluten-free gingerbread cupcake with French coffee buttercream frosting and pecan toffee to finish.
Disclosure, you will need a candy thermometer for this recipe.