chocolate toffee cupcakes
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5 from 1 vote

Chocolate Toffee Cupcakes with Buttercream Frosting

A decadent chocolate cupcake with toffee baked inside and a light buttercream frosting. 
Course: Dessert
Keyword: Chocolate, cupcake, toffee
Servings: 12 cupcakes
Author: Eden


  • 6 ounces water
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 cup refined sugar
  • 6 ounces buttermilk
  • 3 large organic eggs
  • 4 1/2 ounces vegetable oil
  • 1 1/4 cup flour
  • 1 1/2 teaspoon baking soda
  • 1 1/4 teaspoon salt


  • Boil the water in a sauce pan. Move from heat, add in cocoa powder whisking with a hand whisk constantly until the cocoa is melted. You might need to put it back on the burner for a minute. It's easy to burn, so watch closely. Remove from heat and set aside. 
  • Sift together the dry ingredients (flour, salt, baking soda, sugar) in a mixing bowl.
  • Add liquid ingredients (eggs, oil, buttermilk) into a separate bowl. I add them in a liquid measuring cup.

  • Add the wet ingredients to the dry ingredients while mixer is on medium. Mix until combined. 
  • Scrape in the melted chocolate and mix until combined.
 The batter is a little thin, but don't worry it bakes up nicely!
  • Pour the batter evenly into a lined cupcake tin and add in a small piece of Enstrom Toffee to each cupcake batter.

  • Bake in a 325 degree oven for 20 minutes until the cupcakes are not jiggly in the center. 

  • Let the cupcakes cool before adding the frosting. 


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg