Toffee Mocha Cupcakes
Recipe information
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Cooking:
30 min.
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Servings per container:
1
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Source:

Ingredients for - Toffee Mocha Cupcakes

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 -

How to cook deliciously - Toffee Mocha Cupcakes

1. Stage

Dissolve espresso granules in boiling water; cool.

2. Stage

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. Stage

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. Stage

In a large bowl, combine frosting and espresso granules. Frost cupcakes; sprinkle with chocolate chips and toffee bits.