Chocolate, Espresso, Macadamia, Coconut,and Toffee Cupcakes Recipe

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.

No additional tips available.

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

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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.

Chocolate, Espresso, Macadamia, Coconut,and Toffee Cupcakes

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