CHOCOLATE TOFFEE CUPCAKES

Chocolate Toffee Cupcakes image

These cupcakes are so special, you can serve them at any get-together.-Hershey Food Corporation, Cheryl Reitz, Hershey, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 40m

Yield about 1-1/2 dozen.

Number Of Ingredients 16

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Ingredients

1-1/2 cups all-purpose flour
1 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1 cup water
1/4 cup vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1/2 cup milk chocolate toffee bits
FROSTING:
1-1/2 cups confectioners' sugar
1/3 cup baking cocoa
1/3 cup butter, softened
2 tablespoons milk
3/4 teaspoon vanilla extract
3/4 cup English toffee bits or almond brickle chips

Steps:

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. , 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. , 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. , Frost cupcakes. Cover and refrigerate until serving. Top with remaining toffee bits before serving.

Nutrition Facts : Calories 275 calories, Fat 12g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 192mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 1g fiber), Protein 2g protein.