Archive | 10:08 am

Day 128 – Coffee Toffee Cupcakes

6 Dec

Yes, yes, yes.  Another coffee and toffee combination.  But, listen.  I can’t help myself.  I mean, it is a classic duo, right?

And I think these Coffee Toffee Cupcakes (recipe below from fabFood) are just the push we might need to get through this Friday and onto the weekend!

Coffee-Cupcake     Mini-Coffee-Cupcake

The cupcakes are dense and thick. Not moist, but not dry.  They have a stronger coffee flavor than anything else. There’s a light chocolate flavor that follows the coffee.

Coffee-Cupcake-filled     Toffee-Whipped-Cream     Mini-Coffee-Cupcake-filled

The toffee filling is the consistency of whipped cream with bits of toffee crunch mixed in. Okay, I’m back.  It’s very tasty. I could totally see putting a scoop in my coffee or hot chocolate….wait! I’ll be right back!


The frosting is a good stable buttercream. Very easy to mix and pipe.  It’s very sugary – that’s the flavor I get first and foremost. If I didn’t know there was dulce de leche in it, I probably wouldn’t taste it.

Coffee-Toffee-Cupcake     Mini-CT-cupcake

These 3 parts together were made for each other. No doubt about it. The filling brings out the dulce in the frosting and the crunch from the top and the filling give it a nice bite. The coffee balances nicely with the caramel. It almost tastes like a caramel mocha….not exactly, cause the chocolate flavor really takes a back seat to the dulce and the coffee, but almost.

Coffee-Toffee-Cupcake-top     Mini-CT-cupcake-top

Notes: The minis are pretty good, but they don’t give quite the overall punch that the full size does.


Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4 (between the filling and the frosting)
  • Overall Taste: 4
  • Appearance: 4.5
  • Ease of Making: 3.5
  • TOTAL: 19.5


Coffee Toffee Cupcakes (recipe from fabFood)

Coffee cupcakes:

  • 2-1/4 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup freshly brewed coffee or espresso
  • 1 teaspoon instant espresso powder
  • 2 tablespoons coffee liqueur
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1-1/2 cups brown sugar, firmly packed
  • 2 large eggs
  • 1/2 cup sour cream

Whipped cream filling:

  • 1 cup heavy whipping cream
  • 2 tablespoons granulated sugar
  • 1 cup toffee bits, such as Heath

Caramel buttercream:

  • 1-1/2 cups (3 sticks) unsalted butter, room temperature
  • 1 pound (4 cups) powdered sugar, sifted
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup dulce de leche
  • 1/2 cup toffee bits, to garnish

For directions visit fabFood.

*Tomorrow: Double Vanilla Cupcakes*

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