3/4 cup (180 ml) store-bought maple taffy, very cold

6 coffee sticks, halved

12 vanilla cupcakes, baked

1 recipe maple syrup-flavoured buttercream (see note)

Wrap about 15 ml (1 tablespoon) of maple taffy on each stick and place on a baking sheet lined with parchment paper. Freeze until ready to serve.

With a pastry bag fitted with a plain or fluted tip, frost the cupcakes with buttercream and top with a taffy stick.

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