Best Toffee Mocha Cupcakes Recipes

TOFFEE MOCHA CUPCAKES

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.

TOFFEE MOCHA CUPCAKES RECIPE - (4.5/5)

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.

TOFFEE MOCHA CUPCAKES RECIPE

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 near 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. Yield: 16 cupcakes.

TOFFEE MOCHA CUPCAKES

Steps:

• Mix up batter according to directions on the box. Substitute cooled brewed coffee for the water in the directions. Stir in toffee bits after mixing. Fill cupcake liners 3/4 full. Bake at 350* for 18-20 minutes or until the top springs back. Cool on wire rack.
• Beat butter, shortening, vanilla, salt, and creamer until creamy. Slowly add sugar. Add 1 more Tbsp. creamer to thin it out if needed.
• Place chocolate chips and shortening in a microwave safe bowl. Heat for 30 seconds. Stir until creamy. Place in a plastic baggie with one tip cut off. Drizzle the tops of the cupcakes with chocolate. Sprinkle with toffee bits. Makes 24 cupcakes.