Chocolate, Espresso, Macadamia, Coconut,and Toffee

Name: Chocolate, Espresso, Macadamia, Coconut,and Toffee Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons instant espresso granules; 1 cup boiling water; ½ cup crisco butter shortening; 1 ¼ cups sugar, white; 2 eggs, large; 1 ¾ cups flour; ¼ cup cocoa, good quality; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup milk chocolate toffee pieces; ½ cup nuts, macadamia, coarsley chopped; 16 ounces vanilla frosting; 2 teaspoons instant espresso granules; ¼ cup milk chocolate toffee pieces; ¼ cup flaked coconut, toasted

Servings: persons

2 tablespoons instant espresso granules
1 cup boiling water
½ cup crisco butter shortening
1 ¼ cups sugar, white
2 eggs, large
1 ¾ cups flour
¼ cup cocoa, good quality
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup milk chocolate toffee pieces
½ cup nuts, macadamia, coarsley chopped
16 ounces vanilla frosting
2 teaspoons instant espresso granules
¼ cup milk chocolate toffee pieces
¼ cup flaked coconut, toasted

1
CUPCAKE BATTER:.
2
Preheat oven to 350 degrees.
3
Dissolve the espresso granules in boiling water.
4
Set as side to cool.
5
Cream shortening and sugar in a large bowl, until light and fluffy.
6
Add eggs, one at a time, beating well after each addition.
7
Combine flour, cocoa, baking powder, baking soda and salt, mix well.
8
Add the flour mixture to the creamed mixture alternating with the espresso liquid.
9
Fold in the toffee bits and macadamia nuts.
10
Fill muffin cups 3/4 full and bake at 350 for 20 - 22 minutes, or until the toothpick comes out clean.
11
Cool on wire rack for 10 minutes before removing from pan.
12
FROSTING:.
13
Combine frosting and espresso granules in a bowl, mix well.
14
Frost the cupcakes and sprinkle with the toffee bits and toasted coconut.

1980

kcal

Calories

112

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons instant espresso granules, 1 cup boiling water, ½ cup crisco butter shortening, 1 ¼ cups sugar, white, and more.

Yes, Chocolate, Espresso, Macadamia, Coconut,and Toffee Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate, Espresso, Macadamia, Coconut,and Toffee Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions