Preheat the oven to 275 degrees . Spoon the batter into 6 nonstick muffin cups until two-thirds full. Bake until a toothpick inserted in the center comes out clean, about 25 minutes; let cool slightly. Gently remove and place 4 of the cakes on dessert plates; wrap up the remaining 2 cakes for snacking.
In a small saucepan, melt the chocolate chips with the butter and cream over low heat, stirring, until combined. Cover each cake with the chocolate glaze and sprinkle with the crushed toffee.