My husband reminded me of the trick a sweet little old Jewish baker shared with me that keeps your cakes, cupcakes, etc from developing that rounded top. You cook your cakes at no more than 300 degrees, ALWYAYS. You have to monitor it a bit more, but it works every single time!!!
1 brick of cream cheese, softened at room temp
1 16 oz bag of Toffee Chips
1 Betty Crocker Milk Chocolate Cake Mix
1 tbl Kaluah
Confectioners sugar for the top
Make your cake according to the package directions
Mix your softened cream cheese, toffee bits and Kaluah until well combined
Using a well greased muffin tin or any decorative cake pans you might have (a bunt cake pan would work as well), fill about 1/2 way full of cake batter
Using a spoon, add a large tablespoon of the cream cheese mixture, spreading it evenly betweeen all your muffins (you may need to add more to use up the mixture).
Add another dollop of cake batter on top spreading evenly between all your muffins.
Tap your muffin tin on the counter until the batter settles down and is flat on the top.
Bake in a 300 degree oven for approximately 40 minutes, checking often. When a knife pulls out clean they are done.
Let cool, invert onto a plate and dust with confectioners sugar