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Chocolate Toffee Cupcakes

Chocolate Toffee Cupcakes
These cupcakes are so special, you can serve them at any get-together.—Hershey Food Corporation, Cheryl Reitz, Hershey, Pennsylvania
18 ServingsPrep: 20 min. Bake: 20 min. + cooling

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 cup sugar
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1 cup water
  • 1/4 cup vegetable oil
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 1/2 cup milk chocolate toffee bits
  • FROSTING:
  • 1-1/2 cups confectioners' sugar
  • 1/3 cup baking cocoa
  • 1/3 cup butter, softened
  • 2 tablespoons milk
  • 3/4 teaspoon vanilla extract
  • 3/4 cup English toffee bits or almond brickle chips

Directions

  • In a large bowl, combine flour, sugar, cocoa and baking soda. Whisk
  • the water, oil, vinegar and vanilla until smooth. Gradually add to
  • dry ingredients just until combined. Stir in toffee bits.
  • Fill paper-lined muffin cups two-thirds full. Bake at 350° for
  • 20-25 minutes or until a toothpick comes out clean. Cool for 10
  • minutes before removing from pans to wire racks to cool completely.
© Taste of Home 2013

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Chocolate Toffee Cupcakes (continued)

Directions (continued)

  • For frosting, combine confectioners' sugar and cocoa; set aside. In a
  • large bowl, beat butter and 1/2 cup cocoa mixture until smooth. Add
  • milk, vanilla and remaining cocoa mixture; beat until desired
  • spreading consistency is reached. Stir in 1/2 cup toffee bits.
  • Frost cupcakes. Cover and refrigerate until serving. Top with
  • remaining toffee bits before serving. Yield: about 1-1/2 dozen.
Nutrition Facts: 1 serving (1 each) equals 275 calories, 12 g fat (5 g saturated fat), 18 mg cholesterol, 192 mg sodium, 40 g carbohydrate, 1 g fiber, 2 g protein.
© Taste of Home 2013