Buttermilk Chocolate Cupcakes with Toffee Frosting
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.
Servings: 24
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
Calories: 256kcal | Carbohydrates: 37g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 47mg | Sodium: 157mg | Potassium: 77mg | Fiber: 1g | Sugar: 29g | Vitamin A: 384IU | Vitamin C: 0.02mg | Calcium: 21mg | Iron: 1mg