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45Total Time
25Prep Time
20Bake Time

Toffee mocha cupcakes

1 Reviews

About the bake

These creamy cupcakes are a perfect accompaniment for hot coffee. Serve them to your friends for a coffee morning treat when it is cold outside.

45Total Time
25Prep Time
20Bake Time


  1. Step 1:

    Preheat the oven to 180°C  (170°C fan, gas mark 4). Line the muffin tin with muffin papers, or grease and flour each hole individually.

  2. Step 2:

    In a small saucepan, melt together the butter and sugars until the sugars are dissolved. Sift together the flour and baking powder.

  3. Step 3:

    Beat the eggs and vanilla extract. Allow the butter and sugar to cool slightly and stir in to the eggs. Immediately stir in the flour and baking powder.

  4. Step 4:

    Spoon into the muffin papers, about two-thirds full. Bake for 20 - 25 minutes.

  5. Step 5:

    To make the icing, mix together the cocoa, espresso powder and hot water until dissolved for the mocha flavouring. Beat together the butter, icing sugar and mocha flavouring, until well blended.

  6. Step 6:

    Fill the piping bag, and pipe onto the muffins decoratively. Sprinkle with chocolate sprinkles and serve with hot coffee.


  • For the cupcakes

    • 100g Butter (unsalted)
    • 60g Billington's Unrefined Golden Caster Sugar
    • 60g Billington's Unrefined Light Muscovado Sugar
    • 3 Egg(s) (free range) (medium)
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 200g Allinson's Self Raising Flour
    • 1 tsp Baking powder
  • For the coffee buttercream

    • 1 tsp Cocoa powder
    • 1 tsp Water (hot)
    • 50g Butter (unsalted)
    • 100g Unrefined golden icing sugar
    •  Chocolate decorations
    • 1 tsp Espresso coffee

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