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Toffee Mocha Cupcakes

Total Time

Prep: 30 min. Bake: 20 min. + cooling

Makes

16 cupcakes

Chocolate, toffee and espresso make a mouthwatering concoction. The yummy sweets are perfect for any party or gathering. Make plenty, they'll go fast! —Brenda Melanin, Baton Rouge, Louisiana
Toffee Mocha Cupcakes Recipe photo by Taste of Home

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

  1. Dissolve espresso granules in boiling water; cool.
  2. 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.
  3. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
  4. In a large bowl, combine frosting and espresso granules. Frost cupcakes; sprinkle with chocolate chips and toffee bits.

Nutrition Facts

1 each: 422 calories, 19g fat (7g saturated fat), 42mg cholesterol, 302mg sodium, 59g carbohydrate (46g sugars, 1g fiber), 3g protein.

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