Best 2 Toffee Mocha Cupcakes Recipes

If you're craving a sweet and indulgent treat, toffee mocha cupcakes are the perfect choice. These cupcakes are bursting with flavor, with a rich and velvety mocha cake batter that's topped with a decadent toffee frosting. Whether you're a seasoned baker or just starting out, this recipe will guide you through the process of creating these delicious cupcakes, ensuring that every bite is a heavenly experience.

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TOFFEE MOCHA CUPCAKES

Toffee Mocha Cupcakes image

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

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 16 cupcakes.

Number Of Ingredients 16

Ingredients

2 tablespoons instant espresso granules
1 cup boiling water
1/2 cup butter-flavored shortening
1-1/4 cups sugar
2 eggs
1-3/4 cups all-purpose flour
1/4 cup baking cocoa
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk chocolate toffee bits
FROSTING:
1 can (16 ounces) vanilla frosting
2 teaspoons instant espresso granules
1/3 cup miniature semisweet chocolate chips
1/4 cup milk chocolate toffee bits

Steps:

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

Nutrition Facts : Calories 422 calories, Fat 19g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 302mg sodium, Carbohydrate 59g carbohydrate (46g sugars, Fiber 1g fiber), Protein 3g protein.

TOFFEE MOCHA CUPCAKES RECIPE - (4.5/5)

Toffee Mocha Cupcakes Recipe - (4.5/5) image

Provided by CandyH

Number Of Ingredients 17

Ingredients

Cupcakes:
2 tablespoons espresso powder
1 cup boiling water
1/2 cup butter-flavored shortening
1 1/4 cups sugar
2 eggs
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk chocolate toffee bits
Espresso Buttercream Frosting:
1 cup (2 sticks) unsalted butter, at room temperature
2 1/2 cups powdered sugar
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons espresso powder

Steps:

•Preheat oven to 350 degrees F. Line cupcake cups with liners or spray with nonstick cooking spray. •Dissolve espresso granules in boiling water; cool. •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. •Fill paper-lined muffin cups three-fourths full. Bake in preheated oven for 20-22 minutes or until a toothpick inserted in the center comes out clean. Move the pan to a cooling rack, and let cool for 10 minutes before removing the cupcakes from the pan and letting them finish cooling on the cooling rack. •To make the frosting: mix the espresso powder into the vanilla until dissolved; set aside. •In the bowl of a stand mixer fitted with the whisk attachment, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary. •Frost cupcakes; sprinkle with chocolate chips and toffee bits.

Tips:

Mise en Place: Before you start baking, make sure you have all of your ingredients and tools ready. This will help you stay organized and avoid any scrambling.
Use High-Quality Ingredients: The quality of your ingredients will greatly affect the taste of your cupcakes. Use the best quality chocolate, coffee, and butter that you can find.
Don't Overmix the Batter: Overmixing the batter can make your cupcakes tough. Mix just until the ingredients are combined.
Fill the Cupcake Liners Properly: Fill the cupcake liners about 2/3 full. This will help prevent them from overflowing in the oven.
Bake the Cupcakes at the Right Temperature: The cupcakes should be baked at 350 degrees Fahrenheit for 20-25 minutes. If you bake them at a higher temperature, they will be dry and crumbly.
Let the Cupcakes Cool Completely: Before you frost the cupcakes, let them cool completely. This will help the frosting set properly.

Conclusion:

Toffee mocha cupcakes are a delicious and decadent treat that are perfect for any occasion. They are easy to make and can be customized to your liking. Whether you prefer a rich chocolate flavor or a more subtle coffee flavor, these cupcakes are sure to please. So next time you are looking for a special dessert, give these toffee mocha cupcakes a try. You won't be disappointed!