Best 2 Toffee Mocha Cupcakes Recipes

Indulge in a symphony of flavors with our delectable Toffee Mocha Cupcakes, a delightful treat that harmonizes the rich intensity of coffee and the buttery sweetness of toffee. These cupcakes are not just any ordinary dessert; they are a culinary masterpiece that will tantalize your taste buds and leave you craving more. Each bite offers a perfect balance of flavors, with a moist and fluffy chocolate cupcake base, a velvety smooth toffee filling, and a decadent mocha frosting that ties it all together. But the journey doesn't end there; this article also unveils two additional variations of this irresistible cupcake: the Salted Caramel Mocha Cupcake, a harmonious blend of sweet and salty notes, and the Chocolate Mocha Cupcake, a classic combination that never fails to impress. Get ready to embark on a sweet adventure as we delve into the recipes for these extraordinary cupcakes, transforming your kitchen into a haven of heavenly aromas and delightful flavors.

Check out the recipes below so you can choose the best recipe for yourself!

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

Categories Desserts

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.

TOFFEE MOCHA CUPCAKES RECIPE - (4.5/5)

Toffee Mocha Cupcakes Recipe - (4.5/5) image

Provided by CandyH

Number Of Ingredients 17

Ingredients

Cupcakes:
2 tablespoons espresso powder
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 unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk chocolate toffee bits
Espresso Buttercream Frosting:
1 cup (2 sticks) unsalted butter, at room temperature
2 1/2 cups powdered sugar
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons espresso powder

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.

Tips:

Use high-quality coffee for the best flavor.
Don't overmix the cupcake batter, as this can make the cupcakes tough.
Fill the cupcake liners only about 2/3 full, as the cupcakes will rise during baking.
Bake the cupcakes until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely before frosting them.
For the best flavor, make the toffee sauce in advance and let it cool completely before using.
Use a piping bag fitted with a star tip to pipe the frosting onto the cupcakes.
Top the cupcakes with a toffee candy or a sprinkle of toffee bits for a finishing touch.

Conclusion:

These toffee mocha cupcakes are the perfect treat for any coffee lover. They're moist and fluffy, with a rich coffee flavor and a decadent toffee sauce. They're also easy to make, so they're perfect for a special occasion or a simple weeknight dessert.