Ingredients:

  • 190g all-purpose flour
  • 200g granulated sugar
  • 45g unsweetened cocoa powder, sifted
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt
  • 1 large egg, room temperature
  • 120ml whole milk
  • 60ml vegetable oil
  • 120ml hot brewed dark roast coffee
  • 1 tbsp vanilla extract
  • 75g toffee bits
  • 225g unsalted butter, softened
  • 375g powdered sugar, sifted
  • 1 tbsp instant espresso powder
  • 1 tsp hot water
  • 15g unsweetened cocoa powder (for frosting)
  • 1.5 tbsp heavy cream

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 12-cup standard muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, 45g cocoa powder, baking powder, baking soda, and sea salt.
  3. Add the egg, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Whisk until well combined.
  4. Slowly pour in the hot brewed coffee, whisking gently to 'bloom' the cocoa. The batter will be thin.
  5. Fold in the toffee bits using a rubber spatula.
  6. Divide the batter evenly among the muffin cups and bake for 18-20 minutes, or until a toothpick comes out clean.
  7. Prepare the frosting by beating softened butter until creamy. Gradually add powdered sugar, 15g cocoa powder, dissolved espresso, and heavy cream. Beat until light and fluffy.
  8. Once cupcakes are completely cool, pipe the mocha buttercream frosting onto each cupcake using a star tip.