Ingredients
2 tablespoons instant espresso granules1 cup boiling water1/2 cup butter-flavored shortening1-1/4 cups sugar2 eggs1-3/4 cups all-purpose flour1/4 cup baking cocoa1-1/2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 cup milk chocolate toffee bitsFROSTING:1 can (16 ounces) vanilla frosting2 teaspoons instant espresso granules1/3 cup miniature semisweet chocolate chips1/4 cup milk chocolate toffee bits
Preparation
Dissolve espresso granules in boiling water; cool.
In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking powder, baking soda and salt; add to creamed mixture alternately with espresso mixture and mix well. Fold in toffee bits.
Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
In a large bowl, combine frosting and espresso granules. Frost cupcakes; sprinkle with chocolate chips and toffee bits.
