Chocolate and toffee are combined in these delicious, easy to make, Chocolate Toffee Cupcakes. I have made this recipe for Chocolate Toffee Cupcakes twice in the last month, but this is a recipe that I have been making for almost twenty years. I found ...
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Lynn's Kitchen Adventures

Chocolate Toffee Cupcakes

Chocolate and toffee are combined in these delicious, easy to make, Chocolate Toffee Cupcakes.

Chocolate Toffee Cupcakes on white plate with partially eaten cupcake on black background

I have made this recipe for Chocolate Toffee Cupcakes twice in the last month, but this is a recipe that I have been making for almost twenty years.

I found this recipe a few years ago, long before I ate gluten-free, in a Taste of Home magazine.

I have made both the regular version and the gluten free version so many times over the years.

I have made them for my husband’s office. I have made them for our family and for so many church potluck dinners.

We love them that much.

Chocolate Toffee Cupcakes on white plate with hand holding cupcake on black background

The cake batter part of these cupcakes is basically an old fashioned wacky cake recipe. That means that the batter is egg free.

Years ago, we had a staff member whose son was allergic to eggs. This made it hard to find cookies and other treats to bake for them. When I first saw this recipe, I knew it would be perfect for this family because it does not contain eggs. I loved to make these cupcakes for them.

And you don’t miss the eggs. The taste and texture of these Chocolate Toffee Cupcakes are so good.

chocolate toffee cupcakes on white plate and package of heath bits in front on black background

The other thing that I love about this recipe is the combination of chocolate and toffee. How can you go wrong combining those two things? Chocolate and toffee are one of my favorite combinations.

If you need an easy dessert, give these Chocolate Toffee Cupcakes a try!

Can I make chocolate toffee cupcakes gluten free?

Yes, these are so easy to make gluten free. I use Bob’s Red Mill 1 to 1 Gluten Free Flour Blend. Other blends may work, but they have not been tested.

To make them gluten free you also need to be sure all the ingredients, including the toffee bits, are gluten free. The Heath brand toffee bits are labeled gluten free.

Chocolate Toffee Cupcakes on white plate on black background

I hope you enjoy these.

Yield: 12 cupcakes

Chocolate Toffee Cupcakes

Chocolate Toffee Cupcakes on white plate with partially eaten cupcake on black background
5.0 Stars (2 Reviews)
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Chocolate Toffee Cupcakes combined toffee bits and chocolate into a delicious cupcake.

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

  • 1-1/2 cups all-purpose flour or Bob's Red Mill 1 to 1 Gluten Free Flour Blend
  • 1 cup sugar
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1 cup water
  • 1/4 cup vegetable oil
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 1/2 cup toffee bits - I buy the bits that you find near the chocolate chips, but heath or skor candy bars work also. If you are making gluten free version be sure they are gluten free.

FROSTING

  • 1 1/2 cups powdered sugar
  • 1/3 cup baking cocoa
  • 1/3 cup butter, softened
  • 2 tablespoons milk ( or enough milk for the right texture to spread the frosting)
  • 3/4 teaspoon vanilla extract
  • 3/4 cup toffee bits ( see note above)

Instructions

  1. In a large bowl, combine flour, sugar, cocoa and baking soda. Set aside.
  2. In aother bowl whisk the water, oil, vinegar and vanilla until smooth.
  3. Gradually add to dry ingredients to wet ingredients just until combined.
  4. Stir in toffee bits.
  5. Fill paper-lined muffin cups two-thirds full.
  6. Bake at 350° for 20-25 minutes or until a toothpick comes out clean.
  7. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  8. For frosting, combine confectioners' sugar and cocoa; set aside.
  9. In a large bowl, beat butter and 1/2 cup cocoa mixture until smooth.
  10. Add milk, vanilla and remaining cocoa mixture; beat until desired spreading consistency is reached.
  11. Stir in 3/4 cup toffee bits.
  12. Frost cupcakes.
  13. Cover and refrigerate until serving.
  14. This makes about 12 cupcakes.

Notes

If you are making gluten free version be sure to read labels to make sure that your ingredients are gluten free.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 441Total Fat: 17gSaturated Fat: 7gUnsaturated Fat: 10gCholesterol: 32mgSodium: 199mgCarbohydrates: 69gFiber: 3gSugar: 61gProtein: 3g

Nutritional values are approximate and aren't always accurate.

© Lynn Walls
Cuisine: American / Category: Desserts

Originally published May 2009. Updated August 2026.

Adapted from an old Taste of Home.

 

The post Chocolate Toffee Cupcakes appeared first on Lynn's Kitchen Adventures.

    

Menu Plan August Week 4

Here is this week’s menu plan. It includes lots of recipes perfect for back to school.

Peanut Butter Pudding

Menu Plan August Week 4

Lots of great back to school recipes on this week's menu plan.

The post Menu Plan August Week 4 appeared first on Lynn's Kitchen Adventures.

    

Gluten Free Menu Plan August Week 4

Here is this week’s gluten-free menu plan. I made notes next to the ingredients that need to be gluten-free, but as always, read labels to make sure they are.

Gluten Free Pizza Recipe

Gluten Free Menu Plan August Week 4

This week's menu plan is full of easy summer recipes.

The post Gluten Free Menu Plan August Week 4 appeared first on Lynn's Kitchen Adventures.

    

Gluten Free Chocolate Toffee Pecan Cookies

Chocolate, toffee, and pecans are combined in these bakery style Gluten Free Chocolate Toffee Pecan Cookies.

hand holding gluten free toffee pecan cookie recipe

Way back in 2008, I shared a recipe for Chocolate Toffee Pecan Cookies. I decided it was finally time to share the gluten free version of these cookies.

gluten free chocolate toffee pecan cookies on white plate

These cookies are one of my all time favorite cookies to make. I used to make them all the time, but between going gluten free and my oldest daughter’s nut allergy, I went years without making them.

My daughter grew up, graduated from college, and moved out several years ago. That means I can now cook with nuts again.

gluten free chocolate toffee cookies on white plate

It also means that I can now make these Gluten Free Chocolate Toffee Pecan Cookies.

heath English Toffee Bites in cookies

These cookies were so easy to adapt to gluten free using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend and the Heath Toffee Bits that are gluten free.

If you need a gluten free cookie this week, give these a try!

white plate of gluten free chocolate toffee pecan cookies on black and white table runner

These cookies are a delicious bakery style gluten free cookie.

These are large cookies. You can make them smaller, but making them according to the directions will give you the best texture.

Enjoy!

Yield: 18 cookies

Gluten Free Chocolate Toffee Pecan Cookies

hand holding gluten free toffee pecan cookie recipe
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A delicious bakery style gluten free cookie.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 2 c. plus 2 Tablespoons Bob's Red Mill 1 to 1 Gluten Free Flour Blend
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 12 tablespoons butter melted
  • 1 c. brown sugar
  • ½ c. sugar
  • 1 egg, plus 1 egg yolk
  • 1 teaspoon vanilla
  • 1 cup gluten free chocolate chips
  • 4 ounce gluten free English toffee bits, see post for brand that I use
  • 3/4 cup chopped pecans, very finely chopped

Instructions

  1. Preheat oven to 325.
  2. In a bowl, mix gluten free flour blend, baking soda, and salt.
  3. In mixing bowl, combine butter and sugars until well blended. This will take a couple of minutes.
  4. Add egg, egg yolk, and vanilla. Mix until combined.
  5. Batter will appear slightly greasy at this point and have a different texture than most cookie dough.
  6. Add dry ingredients and mix just until well combined.
  7. Add chocolate chips, pecans, and toffee pieces.
  8. Scoop in ¼ c. balls onto cookie sheet. I use an ice cream scoop.
  9. Place 6 on each cookie sheet. You should only place 6 per sheet because these are large cookies and they spread out.
  10. Bake for 15 minutes.

Notes

This recipe was tested with Bob's Red Mill 1 to 1 Gluten Free Flour Blend. Other gluten free blends may work, but they have not been tested.

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 295Total Fat: 22gSaturated Fat: 9gUnsaturated Fat: 12gCholesterol: 37mgSodium: 173mgCarbohydrates: 25gFiber: 2gSugar: 12gProtein: 3g

Nutritional values are approximate and aren't always accurate.

© Lynn Walls
Cuisine: American / Category: Gluten Free Cookies

The post Gluten Free Chocolate Toffee Pecan Cookies appeared first on Lynn's Kitchen Adventures.

    

Menu Plan August Week 3

I can’t believe that July is almost over. This summer is going by so fast.

Here is this week’s menu plan. The breakfast bowls, pancakes, breakfast cookies, and zucchini bread all freeze well, so make extra and stock your freezer.

Peanut Butter Pancakes

Menu Plan August Week 3

This week's menu plan is full of great summer recipes and a few meals to help stock your freezer.

The post Menu Plan August Week 3 appeared first on Lynn's Kitchen Adventures.

    

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