Coffee Toffee Heath Cupcakes Recipe


Whoever the first person was to combine toffee and coffee, is a genius; even if it was just because it rhymed.
Makes: Makes about 24 cupcakes.
Skill Level:

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Step 1

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 16-18 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.

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Ingredients

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Water

1 cup Water

instant coffee

2 tablespoons instant coffee

Devil's Food cake mix

1 package (16.2 oz.) Devil's Food cake mix

eggs

3 eggs

vegetable oil

1/3 cup vegetable oil

heavy whipping cream

1/2 cup heavy whipping cream

semi-sweet chocolate chips

1 cup semi-sweet chocolate chips

English toffee bits, like Heath

1 package (8 oz.) English toffee bits, like Heath

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