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Toffee Mocha Cupcakes

 Toffee Mocha Cupcakes
Chocolate, toffee and espresso make a mouthwatering concoction in this recipe from Brenda Melancon of Baton Rouge, Louisiana. The yummy sweets are perfect for any party or gathering. Make plenty, they'll go fast!
16 ServingsPrep: 30 min. Bake: 20 min. + cooling

Ingredients

  • 2 tablespoons instant espresso granules
  • 1 cup boiling water
  • 1/2 cup butter-flavored shortening
  • 1-1/4 cups sugar
  • 2 eggs
  • 1-3/4 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk chocolate toffee bits
  • FROSTING:
  • 1 can (16 ounces) vanilla frosting
  • 2 teaspoons instant espresso granules
  • 1/3 cup miniature semisweet chocolate chips
  • 1/4 cup milk chocolate toffee bits

Directions

  • Dissolve espresso granules in boiling water; cool.
  • In a large bowl, cream shortening and sugar until light and fluffy.
  • Add eggs, one at a time, beating well after each addition. Combine
  • the flour, cocoa, baking powder, baking soda and salt; add to
  • creamed mixture alternately with espresso mixture and mix well. Fold
  • in toffee bits.

2 of 2

Toffee Mocha Cupcakes (continued)

Directions (continued)

  • Fill paper-lined muffin cups three-fourths full. Bake at 350° for
  • 20-22 minutes or until a toothpick inserted near the center comes
  • out clean. Cool for 10 minutes before removing from pans to wire
  • racks.
  • In a large bowl, combine frosting and espresso granules. Frost
  • cupcakes; sprinkle with chocolate chips and toffee bits. Yield: 16
  • cupcakes.
Nutritional Facts: 1 serving (1 each) equals 422 calories, 19 g fat (7 g saturated fat), 42 mg cholesterol, 302 mg sodium, 59 g carbohydrate, 1 g fiber, 3 g protein.