Ingredients
Cupcakes
- 1 cup water
- 2 tablespoons instant coffee
- 1 package (16.2 ounces) Devil’s Food cake mix
- 3 eggs
- 1/3 cup vegetable oil
Ganache
- 1/2 cup heavy whipping cream
- 2 tablespoons instant coffee
- 1 cup semi-sweet chocolate chips
- 1 package (8 ounces) English toffee bits
Instructions
- Preheat oven to 350°F. Line muffin pan with baking cups.
- In a small bowl, combine water and instant coffee; stir to dissolve.
- In a large bowl, combine cake mix, coffee, eggs and oil. Beat with electric mixer on low speed for 30 seconds, scraping bowl frequently. Then, beat on medium speed for 2 minutes. Fill baking cups 2/3 full with batter.
- Bake 16 to 18 minutes or until toothpick, inserted into the center, comes out clean. Cool cupcakes in pan 5 minutes. Remove from pan and place on cooling grid to cool completely.
- For ganache, combine cream and instant coffee in small saucepan; stir to dissolve. Warm over medium heat until cream begins to steam; do not boil. Remove from heat and add chocolate chips; stir until smooth. Cool slightly.
- Place 1/2 cup ganache in disposable decorating bag. Using the handle of a wooden spoon, create a small hole in the center of each cupcake; pipe in ganache. Dip tops of cupcakes in remaining ganache; lightly shake off excess. Immediately dip cupcake in toffee bits.
Source: Wilton
