As with any baking recipe, try to be as precise as you can. Measurements are not "heaping," they should be leveled off and exact.
If you find that the cakes are browning too quickly in the oven, cover them loosely with foil.
If your frosting seems too thick, add a teaspoon of milk and continue beating until the consistency is correct. If it’s too thin, add a teaspoon of confectioners’ sugar.
This cake can be stored (covered and refrigerated) for up to 5 days. The cakes can also be made ahead of time and stored (covered and refrigerated) before frosting.
This batter makes 24-28 cupcakes. Line the cupcake pan with wrappers and fill them 2/3 full. Bake at 350°F 18-21 minutes or until a toothpick inserted in the center comes out clean. Sprinkle toffee bits on top of the frosted cupcakes.