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

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.