Chocolate Toffee Cupcakes with Buttercream Frosting
A decadent chocolate cupcake with toffee baked inside and a light buttercream frosting.
Servings: 12 cupcakes
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 0g | Calories: 271kcal | Carbohydrates: 38g | Protein: 4g | Fat: 13g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 414mg | Potassium: 105mg | Fiber: 2g | Sugar: 26g | Vitamin A: 91IU | Calcium: 31mg | Iron: 1mg