Wilton Coffee Toffee Heath CupcakesBack to category
Wilton Coffee Toffee Heath Cupcakes
Tempt your tastebuds with a treat that bursts with flavor. These Coffee Toffee Heath Cupcakes will likely remind you of a candy bar, but perhaps even better tasting! Great for dessert or anytime you want a little sweet indulgence.
Bake a batch, snap a photo, and share using #ACMooreInspired.
- Time:few hours
1Preparation: Preheat oven to 350°F. Line muffin pan with baking cups.
Step A: In small bowl, combine 1 cup water and 2 tablespoons instant coffee; stir to dissolve.
Step B: Prepare devil's food cake following recipe instructions for cupcakes. Bake 16-18 minutes or until toothpick inserted in center comes out clean.
Step C: Cool cupcakes in pan 5 minutes. Remove from pan and cool completely on cooling grid. Note: Project time does not include these baking and cooling times.
Step A: Combine 1/2 cup heavy whipping cream and another two tablespoons of instant coffee in small saucepan; stir to dissolve.
Step B: Warm over medium heat until cream begins to steam; do not boil.
Step C: Remove from heat and add 1 cup semi-sweet chocolate chips; stir until smooth.
Step D: Cool this mixture slightly.
Step A: Place 1/2 cup ganache in disposable decorating bag.
Step B: Using the handle of a wooden spoon, create a small hole in the center of each cupcake; pipe in ganache.
Step C: Dip tops of cupcakes in remaining ganache; lightly shake off excess. Quickly spread an 8 oz. of toffee bits on a plate, and immediately dip cupcake in them.
Makes about two dozen cupcakes.