Bizzy’s Mini Chocolate Cupcakes with Erin’s Mocha Toffee Frosting
Homemade batter whipped together in no time, these cupcakes are a great recipe for a crowd!
- Prep Time: 30 mins
- Cook Time: 10 mins
- Total Time: 40 mins
- Yield: 36 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
For the Cupcakes:
- 1 cup granulated sugar
- 7/8 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup milk
- 1/4 cup canola oil
- 1 teaspoon vanilla
- 1/2 cup boiling water
For the Frosting:
- 1 2/3 cup confectioner’s (powdered) sugar
- 2 tablespoons unsweetened cocoa powder
- 1/2 cup butter
- 1/8 teaspoon salt
- 3 tablespoons strong hot coffee
- 1 teaspoon vanilla
- 1/4 cup toffee bits
Instructions
For the Cupcakes:
- Preheat oven to 350 degrees F.
- Place cupcake wrappers in two mini cupcakes pan (18 cupcakes, each).
- In a large mixing bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt.
- Add egg, milk, oil and vanilla and beat on medium speed for 2 minutes.
- Stir in boiling water (batter will be thin).
- Use an ice cream scoop to evenly distribute batter in cupcake pans.
- Bake for 10 minutes in preheated oven or until toothpick inserted in middle of cupcake comes out clean.
- Remove from oven and cool completely.
- Frost with frosting and sprinkle with toffee bits.
For the Frosting:
- Sift together confectioner’s (powdered) sugar and cocoa into mixing bowl.
- Add butter and beat on low until soft.
- Gradually add sugar, blending until creamy.
- Add salt and hot coffee and beat for 2 minutes.
- When cool, add vanilla and beat until combined.
- Let stand 5 minutes before spreading on cupcakes.
