Total time:

Prep: 30 min. Bake: 20 min. + cooling

Yield: 16 servings

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 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

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 near 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. Yield: 16 cupcakes.

Nutritional Facts

1 serving (1 each) equals 422 calories, 19 g fat (7 g saturated fat), 42 mg cholesterol, 302 mg sodium, 59 g carbohydrate, 1 g fiber, 3 g protein.