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Cupcake with mocha topping and chocolate sprinkles

Toffee mocha cupcakes

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2.608 stars based on 23 ratings

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.

Key Information

  • Prep:
  • Bake:
  • Serves:6
  • Skill level:easy

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For the cupcakes

For the coffee buttercream

  • 1tsp 1tsp Cocoa powder
  • 1tsp 1tsp Water hot
  • 50g 1⅞ oz Butter (unsalted)
  • 100g 3½ oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar
  • Chocolate decorations
  • 1tsp 1tsp Espresso coffee

Change Units

The Method Enter Bake mode

  1. Classic mode 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. Classic mode Step 2

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

    Ingredients for this step

  3. Classic mode 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.

    Ingredients for this step

    • 3 3 Egg(s) (free range) medium
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  4. Classic mode Step 4

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

  5. Classic mode 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.

    Ingredients for this step

    • 1tsp 1tsp Cocoa powder
    • 1tsp 1tsp Espresso coffee
    • Hot water
    • 50g 1⅞ oz Butter (unsalted)
    • Icing sugar
    • Chocolate decorations
  6. Classic mode Step 6

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