• 18servings
  • 40minutes
  • 275calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB12, D, E
MineralsZinc, Copper, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-1/2 cups all-purpose flour

  2. 1 cup sugar

  3. 1/4 cup baking cocoa

  4. 1 teaspoon baking soda

  5. 1 cup water

  6. 1/4 cup vegetable oil

  7. 1 tablespoon white vinegar

  8. 1 teaspoon vanilla extract

  9. 1/2 cup milk chocolate toffee bits


  11. 1-1/2 cups confectioners' sugar

  12. 1/3 cup baking cocoa

  13. 1/3 cup butter, softened

  14. 2 tablespoons milk

  15. 3/4 teaspoon vanilla extract

  16. 3/4 cup English toffee bits or almond brickle chips

Instructions Jump to Ingredients ↑

  1. Chocolate Toffee Cupcakes Recipe photo by Taste of Home 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.

  2. 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.

  3. 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.

  4. Frost cupcakes. Cover and refrigerate until serving. Top with remaining toffee bits before serving. Yield: about 1-1/2 dozen.


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