3/4 cup all-purpose flour
1/2 cup granulated sugar
2 tablespoons cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup water
3 tablespoons vegetable oil
1 1/2 teaspoons vinegar
1/2 teaspoon vanilla extract
2 Skor candy bars, chopped

Preheat oven to 350 degrees F.

Combine flour, sugar, cocoa, baking soda and salt in small mixer bowl. Add water, oil, vinegar and vanilla extract. Beat 3 minutes, then stir in chopped Skor pieces. Fill muffin cups 2/3 full. Bake for 20 to 25 minutes. Cool and frost. Garnish with additional Skor pieces.

Frosting
1 cup confectioners' sugar
3 tablespoons Hershey's cocoa
3 tablespoons soft butter or margarine
2 teaspoons milk
1/2 teaspoon vanilla extract
1 Skor toffee candy bar, chopped

Combine confectioners' sugar and Hershey's cocoa in small bowl.

Cream butter or margarine and 1/2 cup of cocoa mixture in small mixer bowl. Add remaining cocoa mixture, milk and vanilla extract; beat to spreading consistency. Stir in chopped Skor toffee candy bar until blended.