Chocolate, Espresso, Macadamia, Coconut,and Toffee Cupcakes
Ready In: 37 mins
Serves: 8
Yields: 16 cupcakes
Ingredients
CUPCAKE BATTER
- 2 tablespoons instant espresso granules
- 1 cup boiling water
- 1⁄2 cup crisco butter shortening
- 1 1⁄4 cups sugar, white
- 2 eggs, large
- 1 3⁄4 cups flour
- 1⁄4 cup cocoa, good quality
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup milk chocolate toffee pieces
- 1⁄2 cup nuts, macadamia, coarsley chopped
FROSTING
- 16 ounces vanilla frosting
- 2 teaspoons instant espresso granules
- 1⁄4 cup milk chocolate toffee pieces
- 1⁄4 cup flaked coconut, toasted
Directions
- CUPCAKE BATTER:
- Preheat oven to 350 degrees.
- Dissolve the espresso granules in boiling water. Set as side to cool.
- Cream shortening and sugar in a large bowl, until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Combine flour, cocoa, baking powder, baking soda and salt, mix well.
- Add the flour mixture to the creamed mixture alternating with the espresso liquid.
- Fold in the toffee bits and macadamia nuts.
- Fill muffin cups 3/4 full and bake at 350 for 20 - 22 minutes, or until the toothpick comes out clean.
- Cool on wire rack for 10 minutes before removing from pan.
- FROSTING:
- Combine frosting and espresso granules in a bowl, mix well.
- Frost the cupcakes and sprinkle with the toffee bits and toasted coconut.
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