Mary Anne's Death By Chocolate Toffee Cupcakes

I know there are people who believe that a day without chocolate is a really BAD day. I am one of those persons. Instead of a silver spoon, I think I was born with a chocolate Reese's cup in my mouth!

2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 Tablespoon espresso or instant coffee powder

1/2 teaspoon cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

2 cups sugar

2 sticks unsalted butter, room temperature

4 large eggs, room temperature

2 teaspoons pure vanilla extract

1 cup strong brewed coffee

  • Preheat the oven to 350 degrees F. Spray cupcake pans lightly with non-vegetable spray.* Line cupcake pans with paper liners. In a medium bowl, combine the flour, cocoa powder, espresso or instant coffee powder, cinnamon, baking soda, and salt. Set aside.
  • In the bowl of an electric mixer, combine the sugar and butter; beat on medium-high speed until light and fluffy, about 2 to 3 minutes. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla. With the mixer on low speed, add in the dry ingredients in three additions, alternating with the coffee, beginning and ending with the dry ingredients.
  • With a medium size cookie scoop, scoop batter 2/3 full into cupcake liners. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 2 minutes before transferring to a wire rack to cool completely.
Makes approximately 24-26 cupcakes.

Chocolate Toffee Frosting:

2 sticks (1 cup) unsalted butter, softened

3 1/2 cups powdered sugar, plus more if needed

1/2 cup unsweetened cocoa powder

1 teaspoon vanilla extract or Godiva liqueur

1/2 teaspoon salt

1/2 teaspoon cinnamon

1 teaspoon brewed dark coffee, cooled

3 Tablespoons half-and-half, milk or heavy cream

1 (8 ounce) bag English Toffee bits, divided

  • Sift 3 cups powdered sugar and cocoa powder into a medium bowl. Set aside. On medium speed, cream butter for a few minutes in a stand mixer with the paddle attachment. Add powdered sugar and cocoa mixture and stir with a spoon to incorporate it into the butter. Note: Otherwise, the dry ingredients will blow everywhere when you turn on the mixer. Mix on slow speed until powdered sugar and cocoa are absorbed by the butter.
  • Turn up mixer to medium speed and add the vanilla or liqueur, salt and cinnamon. Slowly add in the cream (or milk or half-and-half) and beat for about 2 minutes or until the frosting reaches a desired thickness.
  • Stir 1 cup of Toffee bits and mix well by hand. Add the last 1/2 cup of powdered sugar if needed to increase frosting thickness. Note: if you want an even thicker frosting, add powdered sugar 1/4 cup at a time to thicken it. Spread the frosting onto the cooled cupcakes. Garnish with remaining Toffee bits.
*Note: Sometimes the chocolate batter overflows making it sometimes hard to remove the cupcakes from the pan. Spraying the cupcake pans lightly with a non-vegetable spray helps in removing them from the pan.