Prepare to embark on a decadent journey that will tantalize your taste buds and make your dessert dreams come true! These Mocha Toffee Fudge Cupcakes are not just another ordinary treat – they're a luxurious explosion of rich chocolate, bold coffee, and crunchy toffee that will transform your ordinary afternoon into an extraordinary culinary experience. Whether you're a serious chocolate enthusiast or just looking to impress your friends and family, these cupcakes are guaranteed to become your new obsession!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup brewed coffee
- 1 cup toffee bits
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition and scraping down the sides of the bowl.
- Gradually mix in the brewed coffee, blending until the mixture is smooth and well combined.
- Slowly fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
- Gently fold in 3/4 cup of the toffee bits into the batter, reserving some for topping.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cupcakes cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, sprinkle the remaining toffee bits on top of each cupcake for added texture and flavor.
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted, and your eggs are at room temperature for the smoothest batter.
- Don't Overmix: When combining dry and wet ingredients, mix just until incorporated. Overmixing can lead to tough, dense cupcakes.
- Coffee Intensity: Use a high-quality brewed coffee for maximum flavor depth. Espresso works wonderfully for an extra rich taste.
- Toffee Technique: Fold toffee bits gently into the batter to prevent them from sinking to the bottom of the cupcakes.
- Cooling is Crucial: Allow cupcakes to cool completely before adding any frosting or additional toffee bits to maintain their texture and prevent melting.
- Storage Tip: These cupcakes stay moist for 3-4 days when stored in an airtight container at room temperature.
- Make Ahead: You can prepare the batter in advance and refrigerate for up to 24 hours before baking for convenience.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 17g
Saturated Fat: 10g
Cholesterol: 85mg
