Mocha Toffee Baby Cupcakes

Adorable and Delicious


I am honestly sorry that I did not share this recipe with you earlier because these cupcakes are delicious. I never thought I liked coffee flavored things because I don't like coffee. I learned I was mistaken when I made these Coffee Kisses. I became a little obsessed with my Mocha Frosting after those cookies and knew I had to make cupcakes for the frosting. Zack and I love toffee and thought it would pair perfectly with the mocha and we were right. I have made this recipe as mini cupcakes and full size and they worked great both ways. I really can't express who delicious these cupcakes were and this is coming from a girl who prefers vanilla cake and does not like toffee. Make these for somebody you love.

Mocha Toffee Cupcakes
recipe from Baked Perfection

makes 24 cupcakes

1 package chocolate cake mix
1 package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
2 tablespoons instant espresso
1/2 cup warm water
1 teaspoon vanilla extract
4 eggs
1 cups semisweet chocolate chips, dusted in flour
1 1/2 cup frozen toffee bits, dusted in flour(can you chopped heath bar)

Preheat oven to 350 degrees F (175 degrees C).

Dissolve the instant espresso in the 1/2 cup warm water. In a large bowl, mix together the cake and pudding mix, sour cream, oil, espresso, vanilla, eggs, and water. Stir in the chocolate chips and 1 cup frozen toffee bits and pour batter into 24 lined muffin cups.

Bake for 20 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool completely before frosting. Frost with Mocha Buttercream and top with reserved toffee bits.

*Note - If doing miniature cupcakes bake approximately 15 minutes.

Mocha Buttercream
recipe from Baked Perfection

2 sticks of unsalted butter, softened

4 rounded teaspoons instant espresso dissolved in 4 teaspoons hot water

1 teaspoon vanilla extract

1/2 cup cocoa powder

5 cups powdered sugar
generous pinch of salt

Beat together the butter, espresso mixture, and vanilla extract until smooth. Slowly add the powdered sugar until completely combined. If the mixture is too thick, add milk to thin.