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Chocolate, toffee, and espresso combine to make one awesome cupcake. These Toffee Mocha Cupcakes remind me of one of my favorite drinks at Starbucks of the same name, a Toffee Mocha. Mmmmm… 🙂 I made these amazing cupcakes for my friend Laura’s thirty one gifts party that she was throwing.

As I was trying to think of what I could make to take to the party, I remembered seeing these cupcakes in my Taste of Home Fall Baking Magazine and have been waiting for a reason to make them. I mean come on, you can’t go wrong with toffee and chocolate!

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Toffee Mocha Cupcakes

Cook Time: 35 minutes
Total Time: 35 minutes
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  • 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

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  • 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.


Source: Toffee Mocha Cupcakes from Taste of Home Fall Baking 2010 and Espresso Buttercream Frosting from Brown Eyed Baker
Author: Laura

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