Toffee Mocha Cupcakes

Alright! So let me tell you about these Toffee Mocha Cupcakes — they’re like a warm hug wrapped in chocolatey coffee goodness with a little toffee crunch. If you’re a lover of coffee and chocolate (and let’s be honest, who isn’t?), these are screaming your name. Perfect for when you need to add a little fancy vibe to your usual coffee breaks or for those “I need sugar and caffeine” emergencies.

Oh man, this recipe has become a bit of a legend in my house. My husband? He asks for them every time we have a cozy weekend planned. My little ones? They’ve actually started calling these “magic cupcakes” because apparently, they bring smiles and stop grumpy moods in their tracks — magic, indeed. We actually stumbled upon this recipe during one of our quarantine baking frenzies, and it’s just stuck as a household staple since then. Memories baked into every batch, literally!

Why You’ll Love This Toffee Mocha Cupcakes

1. Chocolate and Coffee in one bite? Yes, please! It’s like having your morning brew but better because, cupcakes!
2. They look way fancier than the effort you’ll need to actually make them — brag-worthy with minimal sweat.
3. Toffee bits! They add just the right amount of crunch to save the day when life gets a little soggy.

How to Make It

Gather your ingredients and slap on an apron, because this is about to get real. Start with the basics: preheat that oven — you know what happens when you forget this part (hint: it’s not good). Mix together your dry ingredients. Now, grab another bowl — let’s be real, it’s all about the dirty dishes here — and mix the wet stuff. Mix everything together. If you’re like me, you might spill a little, but it’s all part of the process. Dollop the glorious batter into your cupcake tins, throw them in the oven, and cross your fingers. Use this time to clean up or eat raw batter because, why not?

Ingredient Notes

– Coffee: Gives life to these babies. If you have fresh-brewed, use it! Instant works, but be prepared for a little less pow!
– Chocolate Chips: More is more. Melt them a little if it’s a fancy day.
– Toffee Bits: These babies add crunch. Don’t skimp. Seriously, just don’t.

Recipe Steps:

1. Preheat your oven to 350°F (that important first step!).
2. Combine all your dry ingredients in one bowl.
3. Mix the wet ingredients in another.
4. Blend both together (try not to wear too much of it).
5. Pour into cupcake liners about 2/3 full.
6. Bake for about 18-22 minutes — until a toothpick comes out clean.
7. Cool on a rack before decorating, if that’s your thing.

What to Serve It With

Tips & Mistakes

– Trust and check the baking time — burnt toffee is a heartbreak.

Storage Tips

Once cooled, toss them into an airtight container. They’ll chill happily for a few days on your counter. These actually taste pretty great cold—almost like a forgotten iced mocha you found in the fridge. And let’s face it, leftover cupcakes for breakfast is a win in my book.

Variations and Substitutions

– Want to be wild? Try honey instead of sugar — I did, once, during a sugar shortage.
– No chocolate chips? Chocolate chunks, bars, whatever is chocolatey in your pantry.
– Toffee gone AWOL? Skip it or use crushed candy.

Frequently Asked Questions

Toffee Mocha Cupcakes

Deliciously rich toffee mocha cupcakes topped with creamy frosting and crunchy toffee bits.

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Prep Time: 20 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 38 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups all-purpose flour
• ▢ 1 cup granulated sugar
• ▢ 0.5 cup unsweetened cocoa powder
• ▢ 1 teaspoon baking soda
• ▢ 0.5 teaspoon salt
• ▢ 1 cup strong brewed coffee cooled
• ▢ 0.5 cup vegetable oil
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 0.75 cup toffee bits

Instructions

Preparation Steps

• Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
• In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
• In another bowl, combine coffee, vegetable oil, eggs, and vanilla extract.
• Gradually mix the wet ingredients into the dry ingredients until smooth.
• Fold in toffee bits gently.
• Fill cupcake liners about 2/3 full and bake for 18 minutes or until a toothpick comes out clean.
• Allow cupcakes to cool before frosting as desired.

Notes

For best flavor, use freshly brewed coffee and add extra toffee bits on top of the frosting.