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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 16 |
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Chocolate, toffee and espresso make a mouthwatering concoction in this recipe from Brenda Melancon of Baton Rouge, Louisiana. The yummy sweets are perfect for any party or gathering. Make plenty, they'll go fast! 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 king arthur unbleached 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 |
Directions:
1. Dissolve espresso granules in boiling water; cool.
2. 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.
3. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
4. In a large bowl, combine frosting and espresso granules. Frost cupcakes; sprinkle with chocolate chips and toffee bits. Yield: 16 cupcakes.
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