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.


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