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Chocolate Toffee Cupcakes with Toffee Buttercream Frosting

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Ingredients

  • Boxed Chocolate Cake Mix ~ follow directions per the box with the exception of the amount of water called for ~ substitute International Delight Heath coffee creamer for the water.

Frosting

  • 1 ⅓ cups International Delight Heath Coffee Creamer
  • ¼ cup all purpose flour
  • ½ teaspoon salt
  • 1 ⅓ cups granulated sugar
  • 1 ⅓ cups softened butter
  • 2 teaspoons vanilla

Instructions

  • Make the cupcakes according to the directions on the box.

Frosting

  • Combine the coffee creamer, salt and flour in a saucepan whisking until smooth.
  • Turn the heat on high enough to bring the mixture to a boil but not a hard boil and continue whisking the entire time.
  • Boil/whisk for one minute after boiling begins.
  • Remove from heat, place this mixture in a bowl and cover with some plastic wrap to prevent a skin from forming.
  • Allow to cool.
  • When the above mixture has thoroughly cooled you may begin the next step.
  • Cream the sugar, softened butter and vanilla with a mixer until smooth and creamy.
  • Add the flour/milk mixture approximately ¼ cup at a time and whip until fluffy (approximately 7 minutes).
  • Frost cupcakes and add chopped up Heath Bars as a garnish if desired.
Calories:
Author: Mary Beth