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Chocolate Toffee Cupcakes

These cupcakes are so special, you can serve them at any get-together.—Hershey Food Corporation, Cheryl Reitz, Hershey, Pennsylvania
  • Total Time
    Prep: 20 min. Bake: 20 min. + cooling
  • Makes
    about 1-1/2 dozen


  • 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
  • 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


  • 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.
  • 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.
Nutrition Facts
1 each: 275 calories, 12g fat (5g saturated fat), 18mg cholesterol, 192mg sodium, 40g carbohydrate (30g sugars, 1g fiber), 2g protein.

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Average Rating:
  • sgronholz
    Jan 14, 2019

    My husband and I enjoyed these cupcakes! I cut the recipe in half for the two of us, which worked well and gave me 8 cupcakes.

  • tootlissie
    Oct 17, 2013

    we love these!

  • besidethesea
    Jul 10, 2013

    These are good but the chocolate flavour is fairly strong. I used less margarine and more milk in the frosting. The toffee bits in them are delicious!

  • jmkasprak
    Nov 27, 2012

    So far I only tried the frosting part of this recipe and I substituted buttermilk for the milk. We all agreed that the frosting was wonderful. (I used Buttermilk Chocolate Cupcakes recipe from this site.)

  • cynthiaelliott
    Jul 17, 2010

    My family loved these cupcakes, however I had a lot of icing left over. I would probably not make as much the next time. I froze the icing to use on my next batch.

  • helen stevenson
    Feb 6, 2008

    No comment left

  • alice1492
    Feb 5, 2008

    No comment left

  • Carol Bishop
    Feb 4, 2008

    No comment left

  • Toni1
    Feb 4, 2008

    The Chocolate Toffee Cupcakes sound yummy! Will bake them for a gathering at church.toni

  • War_Ren
    Feb 4, 2008

    Looks & sounds good & great..Can't hardly wait to try.