Toffee Mocha Cupcakes Recipes

SPECIAL MOCHA CUPCAKES

Steps:

• Preheat oven to 350°. In a large bowl, beat sugar, coffee, oil, eggs, vinegar and vanilla until well blended. In a small bowl, combine flour, cocoa, baking soda and salt; gradually beat into coffee mixture until blended. , Fill paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool., For frosting, in a microwave, melt chips and butter; stir until smooth. Transfer to a large bowl. Gradually beat in confectioners' sugar and enough coffee to reach desired consistency. Pipe frosting onto cupcakes. Top with sprinkles; gently press down.

MOCHA CUPCAKES WITH SALTED CARAMEL BUTTERCREAM FROSTING

Steps:

• Preheat oven to 350°F.
• In a medium bowl, lightly beat the eggs. Add in the milk, sour cream, oil and vanilla and whisk to combine. Add in cocoa powder, cake mix, espresso powder and using an electric mixer on medium, mix the ingredients together. You can opt to beat by hand for about 2 minutes.
• Pour batter into lined cupcake pan filling each cup about half way. Bake for 14-17 minutes or until a toothpick just comes out clean. Allow to cool completely.
• While cupcakes cool, using an electric mixer (handheld or standing), beat softened butter on medium until light and fluffy. (2-4 minutes. Slowly add in the powdered sugar, one cup at a time until all is used. Add in caramel, vanilla and sea salt. Beat until combined. Frost your cupcakes using a knife or your favorite icing piping. ***If you prefer cupcakes with lots of icing that is piped high, you will more than likely want to double the frosting recipe.***

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.