Ingredients:
*Chocolate Toffee Chip Cupcakes*
1 box Devil's Food cake mix
1 package instant chocolate pudding
1 cup sour cream
1 cup vegetable
4 eggs (beaten)
1/2 cup warm water
1-8oz. package toffee bits (Heath's worked really well)
4 Heath toffee bars (chopped)
*Espresso Buttercream*
2 1/2 sticks of unsalted butter
1 lb. powdered sugar
1/4 cup creme brulee coffee creamer
2 tablespoons instant coffee
1 tablespoon vanilla extract
*Directions for Cupcakes*
1. Preheat oven to 350ยบ F.
2. In a large bowl, combine cake mix, pudding, sour cream, oil, eggs, and water.
3. Stir in toffee bits and chopped up candy bars.
4. Pour batter into lined cupcake pans, about 2/3's full.
5. Bake for 20-30 minutes or until top is springy to the touch and a wooden toothpick or cake tester comes out clean.
6. Cool cupcakes before frosting.
*Directions for Espresso Buttercream*
1. Heat creamer in microwave for 20 seconds and stir in istant coffee.
2. Cream together butter and powdered sugar.
3. Stir creamer/coffe mixture and vanilla.
4. Whisk until creamy. Put in fridge to set if the frosting is runny.
5. Frost cooled cupcakes and enjoy!
*Adapted from Duncan Hines*
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