Recipe information
Ingredients for - Toffee Mocha Cupcakes
1. 2 tablespoons instant espresso granules -
3. 1/2 cup butter-flavored shortening -
11. 1 cup milk chocolate toffee bits -
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.