Toffee Mocha Cupcakes

By barbsjustagirl

Ingredients

• FROSTING:
• Ingredients
• 2 * 2 tablespoons instant espresso granules
• 1 * 1 cup boiling water
• 1/2 * 1/2 cup butter-flavored shortening
• 1-1/4 * 1-1/4 cups sugar
• 2 * 2 eggs
• 1-3/4 * 1-3/4 cups all-purpose flour
• 1/4 * 1/4 cup baking cocoa
• 1-1/2 * 1-1/2 teaspoons baking powder
• 1/2 * 1/2 teaspoon baking soda
• 1/2 * 1/2 teaspoon salt
• 1 * 1 cup milk chocolate toffee bits
• *
• 1 * 1 can (16 ounces) vanilla frosting
• 2 * 2 teaspoons instant espresso granules
• 1/3 * 1/3 cup miniature semisweet chocolate chips
• 1/4 * 1/4 cup milk chocolate toffee bits

Details

Servings 16

Preparation

Step 1

* 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. Fold in toffee bits.
* Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
* In a bowl, combine frosting and espresso granules. Frost cupcakes; sprinkle with chocolate chips and toffee bits. Yield: 16 cupcakes.