Ingredients:

12 tbsp ( 1 1/2 sticks ) unsalted butter melted and slightly cooled

1 1/2 cups packed brown sugar

2 large eggs beaten

4 tsp vanilla

1 1/2 cups flour

1 tsp baking powder

1/2 tsp salt

1 cup white chocolate chips

3/4 cup toffee pieces (for those with nut allergies–smashed Werther's Original hard candies work perfectly)

15 chocolate kisses

Rainbow Sprinkles

Directions

Preheat oven to 350F

Line cupcake pans with foil (paper works, but will stick more). In a large mixing bowl, combine the melted butter and brown sugar until smooth. Add beaten eggs and vanilla and mix well. In a separate bowl, combine flour, baking powder and salt. Fold dry ingredients into wet ingredients until just combined. Fold in white chocolate chips and toffee pieces. Scoop by 1/4 cup into the prepared pan. Press a chocolate kiss into the centre of each and smooth batter over the top. Add sprinkles. Bake 350 for 20-25 minutes. Let cool in pan 10 minutes then remove to cooling rack.

Yield: 12-15 Ripplefluffs