Buttermilk Chocolate Cupcakes with Toffee Frosting- a moist, tender cupcake topped with a thick, rich, and creamy toffee frosting with a little crunch. These cupcakes are wonderfully decadent. If you are chocolate obsessed, you will love these cupcakes. The buttery toffee crunch makes them even more irresistible.
The cupcake batter for these Chocolate Buttermilk Cupcakes with Toffee Frosting is a real winner. It’s a great cupcake recipe to have and would taste great with any frosting.
The key to this cupcake batter is the buttermilk. It makes the cupcakes wonderfully moist and tender.
Tips For Making Buttermilk Chocolate Cupcakes with Toffee Frosting
- Only fill the cupcake liners halfway. Any more and they will be too full which will either result in the cupcakes sinking in the middle or you will have big mushroom tops.
- I use alot of buttermilk for everything form Buttermilk Pancakes to Buttermilk Pie. But if you don’t have any you can make an easy buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to a glass measuring cup and then adding milk to the 1 cup line. Let sit 5 minutes before using.
- You can also freeze buttermilk in ice cube trays if you have some that will go bad before you have a chance to use it.
Measure The Flour Correctly
Be sure to measure the flour correctly so that the cupcakes turn out moist and not dry. First fluff the flour some up in the bag or container. Then gently scoop it with a large spoon into a dry measuring cup. Overfill slightly and run the back of a knife across the top to get rid of the excess.
Storage
Store cupcakes at room temperature in an airtight container for 4 days.
Pin this now to find it later
Pin ItMore Cupcake Recipes
- Mississippi Mud Cupcakes
- Bananas Foster Cupcakes
- Banana Pudding Cupcakes
- Double Reese’s Cupcakes
- Red Velvet Cupcakes
- Banana Cupcakes with Nutella Frosting
Buttermilk Chocolate Cupcakes with Toffee Frosting
Equipment
Ingredients
- 1/2 cup butter, softened
- 1 1/2 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup water
Frosting
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1/3 cup plus 1 tablespoon unsweetened cocoa powder
- 3 tablespoons milk
- 1 teaspoon vanilla
- 1 cup almond brickle chips or toffee bits, divided
Instructions
- Preheat oven to 375 degrees and line 24 muffin cups with paper liners.
- Beat butter and sugar with an electric mixer until light and fluffy.
- Beat in eggs one at a time. Beat in vanilla. Scrape down the sides of the bowl.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Combine buttermilk and water.
- Add flour mixture to butter mixture, alternating with buttermilk mixture, and beginning and ending with flour mixture.
- Fill muffin tins halfway with batter. Bake for 15 to 18 minutes. Let cool before frosting.
- To make frosting, whisk together powdered sugar and cocoa powder.
- Using an electric mixer, beat butter with 1/2 cup of powdered sugar mixture until smooth. Beat in milk and vanilla and then the remaining powdered sugar mixture until smooth.
- Stir in 3/4 cup toffee bits. Spread frosting on cupcakes. Sprinkle with remining toffee bits.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These cupcakes sound so good
If I wanted yellow/white cupcake would I just substitute the same amount of flour for the chocolate? I love chocolate candy but when it comes to cakes I think I like yellow better.
You would be better off using a recipe that is for a yellow or white cupcake.
They look soooooo very delicious!!!! The frosting catches my fancy! Thanx for sharing!!