Toffee Mocha Cupcakes
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
YIELD: 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
Ingredients
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2 tablespoons instant espresso granules
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1 cup boiling water
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1/2 cup butter-flavored shortening
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1-1/4 cups sugar
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2 eggs
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1-3/4 cups all-purpose flour
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1/4 cup baking cocoa
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1-1/2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 cup milk chocolate toffee bits
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FROSTING:
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1 can (16 ounces) vanilla frosting
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2 teaspoons instant espresso granules
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1/3 cup miniature semisweet chocolate chips
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1/4 cup milk chocolate toffee bits
Directions
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1.
Dissolve espresso granules in boiling water; cool.
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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.
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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.
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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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