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Toffee Mocha Cupcakes Recipe

  • 16servings
  • 50minutes
  • 422calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D
MineralsNatrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons instant espresso granules

  2. 1 cup boiling water

  3. 1/2 cup butter-flavored shortening

  4. 1-1/4 cups sugar

  5. 2 eggs

  6. 1-3/4 cups all-purpose flour

  7. 1/4 cup baking cocoa

  8. 1-1/2 teaspoons baking powder

  9. 1/2 teaspoon baking soda

  10. 1/2 teaspoon salt

  11. 1 cup milk chocolate toffee bits

  12. FROSTING:

  13. 1 can (16 ounces) vanilla frosting

  14. 2 teaspoons instant espresso granules

  15. 1/3 cup miniature semisweet chocolate chips

  16. 1/4 cup milk chocolate toffee bits

Instructions Jump to Ingredients ↑

  1. Toffee Mocha Cupcakes Recipe photo by Taste of Home 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 near 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. Yield: 16 cupcakes.

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