Recipe for Coffee Toffee Heath Cupcakes - Whoever the first person was to combine toffee and coffee, is a genius; even if it was just because it rhymed.



Coffee Toffee Heath Cupcakes

Coffee Toffee Heath Cupcakes

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

  1. Preheat oven to 350°F. Line muffin pan with baking cups.
  2. In a small bowl, combine water and instant coffee; stir to dissolve.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
https://stlcooks.com/coffee-toffee-heath-cupcakes/

 

Source: Wilton

Recipe for Coffee Toffee Heath Cupcakes - Whoever the first person was to combine toffee and coffee, is a genius; even if it was just because it rhymed.




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