Brown Sugar Toffee Cupcakes

CUPCAKES: Preheat oven to 350-degrees and line two cupcake tins with 16 cupcake liners. In a medium sized bowl, whisk together the flour, baking powder, baking soda, salt and nutmeg. In a large bowl, mix vigorously by hand the dark brown sugar and melted butter. Once completely incorporated, stir the egg into the butter-sugar mixture. Stir in the greek yogurt. Slowly stir in the milk and vanilla extract. Stir in the dry ingredients, mixing only until there are no lumps.

Fill cupcake liners 2/3 full of batter (batter will be thin). Bake cupcakes, one cupcake tin at a time, in 350-degree oven for 20-minutes, or until a toothpick inserted in the middle comes out with raw batter on it.

Remove cupcakes from the oven and remove cupcakes from the tin. Place cupcakes on a wire rack to cool. Let cupcakes cool completely before frosting.

FROSTING: In the bowl of a stand mixer, affixed with the paddle attachment, add the cold butter and mix on medium-high for 3-minutes, scraping down the sides of the bowl as needed. Change the mixer to low speed and add the powdered sugar, heavy whipping cream, vanilla extract and salt. Once incorporated, change the mixer to medium-high speed and mix for 3-minutes, until light and fluffy. Use desired pastry tip in a pastry bag, to frost cooled cupcakes. Top with chopped toffee or toffee bits.