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Chocolate, Espresso, Macadamia, Coconut,and Toffee Cupcakes

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“Yum, all my favorite flavors in one cupcake. Make plenty because these little gems will disappear quickly. Soooo good. Preparation time includes cooling of cupcakes.”
READY IN:
37mins
SERVES:
8
YIELD:
16 cupcakes
UNITS:
US

Ingredients Nutrition

  • CUPCAKE BATTER
  • 2 tablespoons instant espresso granules
  • 1 cup boiling water
  • 12 cup crisco butter shortening
  • 1 14 cups sugar, white
  • 2 eggs, large
  • 1 34 cups flour
  • 14 cup cocoa, good quality
  • 1 12 teaspoons baking powder
  • 12 teaspoon baking soda
  • 12 teaspoon salt
  • 1 cup milk chocolate toffee pieces
  • 12 cup nuts, macadamia, coarsley chopped
  • FROSTING
  • 16 ounces vanilla frosting
  • 2 teaspoons instant espresso granules
  • 14 cup milk chocolate toffee pieces
  • 14 cup flaked coconut, toasted

Directions

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

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