Toffee Mocha Cupcakes

Name: Toffee Mocha Cupcakes
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 16
Cuisine: American
Ingredients: 59 milliliters baking cocoa; 1 teaspoon baking powder; 1 teaspoons baking soda; 118 milliliters butter-flavored shortening; 2 eggs; 237 milliliters all-purpose flour; 2 teaspoons instant espresso granules; 1 teaspoons salt; 79 milliliters miniature semisweet chocolate chips; 237 milliliters sugar; 59 milliliters milk chocolate toffee bits; 454 grams can vanilla frosting; 237 milliliters boiling water

The recipe Toffee Mocha Cupcakes could satisfy your American craving in around 50 minutes. This dairy free recipe serves 16. One serving contains 286 calories, 2g of protein, and 13g of fat. Head to the store and pick up eggs, baking powder, baking soda, and a few other things to make it today. It works well as a dessert.

Instructions

Dissolve espresso granules in boiling water; cool.

Ingredients you will need

Espresso

Water

In a large bowl, cream shortening and sugar until light and fluffy.

Ingredients you will need

Shortening

Cream

Sugar

Equipment you will use

Bowl

Add eggs, one at a time, beating well after each addition.

Ingredients you will need

Egg

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.

Ingredients you will need

Baking Soda

Toffee Pieces

Espresso

Cocoa Powder

All Purpose Flour

Salt

Fill paper-lined muffin cups three-fourths full.

Equipment you will use

Muffin Liners

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.

Equipment you will use

Toothpicks