Shelly's Recipe

CHOCOLATE TOFFEE CHIP CUPCAKES WITH ESPRESSO BUTTERCREAM

Category: Cupcakes

Cupcakes
1 box devils food cake mix
1 (5.9 oz) pkg instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
1 (8 oz) pkg milk chocolate toffee bits

Espresso Buttercream
2 1/2 sticks of unsalted butter
1 lb powdered sugar
1/4 cup creme brulee coffee creamer
2 tbsp instant coffee
1 tbsp vanilla extract

Preheat oven to 350.

In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the toffee bits and pour batter into lined cupcake pans about 2/3rds full. Bake for 20 to 30 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cupcakes thoroughly and then frost.

Espresso Buttercream: Heat creamer in microwave for 20 seconds and stir in instant coffee. Cream together butter and powdered sugar. Stir in creamer/coffee mixture and vanilla. Beat on high for about 30 seconds.