Rich Toffee Mocha Cupcakes made with espresso, cocoa, and toffee bits, topped with fluffy espresso buttercream frosting.
So, confession time. I never planned to be the person who “brings cupcakes” to every gathering. You know that person—bakes a Pinterest-worthy tray, shows up like, “Oh, this? Just whipped them up this morning!” (while you’re hiding a store-bought cake in shame). Yeah, no. That wasn’t me.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Until these Toffee Mocha Cupcakes happened. It all started because I had espresso powder left over from a failed tiramisu attempt (we’re not talking about it), and a half-eaten bag of toffee bits that was this close to becoming my late-night snack. Long story short, I got “creative” (read: I was desperate) and tossed them into a chocolate cupcake batter.
The result? People went nuts. Now I’m “the cupcake person.” Every party. Every potluck. It’s a reputation I never asked for but… you know what? I kinda love it.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Toffee Mocha Cupcakes Recipe?
Here’s the thing. You don’t have to be a coffee person to love these. The espresso isn’t screaming “COFFEEEEE” at you. It’s more like a subtle nudge that makes the chocolate taste ten times better. Then the toffee bits? Oh boy. They melt into little gooey caramel-like pockets that’ll stop you mid-bite like, “Wait, what was that?!”
And the frosting? You might “accidentally” make extra just to eat it straight from the bowl. (Guilty.) It’s fluffy, buttery, with a smooth espresso flavor that doesn’t overpower. Basically, it’s the dream team on top of a cupcake. Plus, when you sprinkle extra toffee bits and chocolate chips on top… people will think you went to a fancy bakery.
Spoiler alert: You didn’t.
Ingredient Notes:
Okay, so what’s going into these Toffee Mocha Cupcakes? Probably stuff you already have, or can justify buying because “it’ll get used eventually” (sure, let’s go with that):
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Espresso Powder & Boiling Water: This combo is what gives these cupcakes their subtle mocha richness. Not overpowering, just perfect.
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Butter-Flavored Shortening: Yes, shortening. Don’t give me that look. It makes the cupcakes super light and fluffy. I’ve tried butter. I’ve gone rogue. Shortening wins here.
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Sugar & Eggs: The usual suspects. They’re not exciting, but they’re doing important work.
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Flour, Cocoa Powder, Baking Powder, Baking Soda, Salt: Your standard dry ingredients. Reliable, dependable.
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Milk Chocolate Toffee Bits: The real star. These little guys melt into pockets of joy.
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Unsalted Butter & Powdered Sugar (for frosting): Because buttercream isn’t optional.
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Vanilla Extract & More Espresso Powder (for frosting): The secret to making the frosting taste like a coffee shop in whipped form.
How To Make Toffee Mocha Cupcakes?
Step 1: Preheat That Oven and Line the Pan (Yes, Do This First)
Get your oven to 350°F. Line a cupcake pan with liners. Or spray it if you forgot to buy liners. No judgment here.
Step 2: Espresso Moment
Mix the espresso powder with boiling water. Set it aside to cool a bit. We don’t want to cook the eggs with hot espresso. That would be… unpleasant.
Step 3: Cream the Shortening and Sugar (Don’t Eat It Yet)
In a big bowl, cream the shortening and sugar until it’s light and fluffy. It’ll look like it wants to be tasted. Resist. Add the eggs, one at a time, beating well after each. Batter should look glossy and smooth.
Step 4: Dry Meets Wet (A Little at a Time, or You’ll Regret It)
In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Slowly, I repeat, slowly add the dry mix to your creamed mixture, alternating with the cooled espresso. You’ll end up with a luscious mocha batter that smells insane.
Now fold in those toffee bits. Don’t overmix. This is a cupcake, not a cement mix.
Step 5: Bake and Try to Wait Patiently
Fill the liners about 3/4 full. Bake for 20-22 minutes, or until a toothpick comes out clean. Let them sit in the pan for 10 minutes (I know, waiting is hard) before moving to a cooling rack.
Step 6: Frosting Time — The Main Event
Mix espresso powder into vanilla extract until dissolved. In a mixer, whip the butter for 5 minutes. It’ll go pale and fluffy. Slowly add powdered sugar. Go too fast and you’ll be living in a sugar blizzard (learned that the hard way). Once incorporated, add your espresso-vanilla mix and whip until fluffy and irresistible.
Step 7: Frost and Sprinkle Like You Mean It
Frost those cooled cupcakes generously. Then, shower them with more toffee bits and chocolate chips. Don’t hold back. Go extra.
Want To Save This Recipe?
Storage Options:
Store these cupcakes in an airtight container at room temp for 2-3 days. If you’re actually capable of not eating them all, they’ll last up to a week in the fridge. Just bring them to room temp before serving. You can even freeze the cupcakes (unfrosted works best) and frost fresh.
Pro tip: hide them behind the frozen peas if you don’t want to share.
Variations and Substitutions:
Feeling creative (or out of ingredients)? Here are a few ideas:
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Swap Toffee Bits for Chocolate Chunks: More chocolate, never a bad thing.
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Salted Caramel Drizzle: Over the top? Yes. Worth it? Also yes.
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Use Butter Instead of Shortening: If you must, but they’ll be a bit denser.
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Bake as a Mini Cake: Why not? Adjust baking time and frost like a pro.
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Hazelnut Twist: Add hazelnut extract to the frosting for Nutella vibes.
What to Serve with Toffee Mocha Cupcakes?
Oh, you thought these cupcakes were enough on their own? Fair, but:
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A Steaming Latte or Cappuccino: Double the mocha, double the fun.
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A Scoop of Vanilla Ice Cream: Especially if you “accidentally” warm the cupcake.
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Fresh Berries: Because we all like to pretend it’s a balanced dessert.
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Glass of Cold Milk: Classic, and honestly underrated.
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A Cozy Blanket and Netflix: Trust me, mood enhancer.
Frequently Asked Questions:
Can I use instant coffee instead of espresso powder?
You can, but it won’t be as rich. Espresso powder gives you that deep flavor punch. But hey, use what you’ve got.
Can I make the frosting ahead?
Yes! Store it in the fridge. When you’re ready, let it soften and give it a quick whip.
Do I have to use toffee bits?
Well, you don’t have to, but they’re kind of the whole vibe of these cupcakes. If you really can’t, swap them with chocolate chips or chopped nuts.
So, are you baking a batch of these Toffee Mocha Cupcakes this weekend? I need to know how yours turn out. Tag me, send me pics, or just come back and tell me if you also became “the cupcake person.” (It happens fast, trust me.)
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Toffee Mocha Cupcakes
Ingredients
Cupcakes:
- 2 tablespoons espresso powder
- 1 cup boiling water
- 1/2 cup butter-flavored shortening
- 1 1/4 cups granulated sugar
- 2 large 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
Instructions
Preparation:
- Preheat the oven to 350°F (175°C). Line a standard cupcake pan with paper liners or lightly coat with non-stick cooking spray.
Prepare the Espresso Mixture:
- In a small bowl, dissolve the espresso powder in the boiling water. Allow the mixture to cool to room temperature before proceeding.
Creaming the Shortening and Sugar:
- In a large mixing bowl, using an electric mixer, cream together the butter-flavored shortening and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition until fully incorporated.
Combine Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until well blended.
Assemble the Cupcake Batter:
- Gradually add the dry ingredients to the creamed mixture, alternating with the cooled espresso mixture. Begin and end with the dry ingredients. Mix until the batter is smooth and homogeneous. Gently fold in the milk chocolate toffee bits.
Bake the Cupcakes:
- Spoon the batter into the prepared cupcake liners, filling each approximately three-fourths full. Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Espresso Buttercream Frosting:
- In a small bowl, combine the vanilla extract with the espresso powder, stirring until the espresso powder is fully dissolved. In the bowl of a stand mixer fitted with the whisk attachment, whip the unsalted butter on medium-high speed for approximately 5 minutes, stopping once to scrape down the sides of the bowl.
- Reduce the mixer speed to low and gradually add the powdered sugar, incorporating it a little at a time. Once all of the powdered sugar has been incorporated, scrape down the bowl and increase the mixer speed to medium-high. Whip for an additional 1 to 2 minutes until the frosting becomes light and fluffy. Add the dissolved espresso-vanilla mixture and mix on medium-high speed until fully incorporated, scraping down the sides as necessary.
Frost and Garnish:
- Once the cupcakes have cooled completely, frost them generously with the espresso buttercream. For garnish, sprinkle the tops with additional toffee bits and chocolate chips, if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
