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Coffee Toffee Heath Cupcakes

Coffee Toffee Heath Cupcakes

Coffee Toffee Heath Cupcakes

Makes about 24 cupcakes

Coffee increases the bitterness of the chocolate for richer, deeper flavorToffee adds rich buttery notes and caramelized sugar flavors

1 cup water
2 tablespoons instant coffee
1 package (16.2 ounces) Devil’s Food cake mix
3 eggs
1/3 cup vegetable oil

1/2 cup heavy whipping cream
2 tablespoons instant coffee
1 cup semi-sweet chocolate chips
1 package (8 ounces) English toffee bits



Preheat oven to 350°F. Line muffin pan with baking cups.

In a small bowl, combine water and instant coffee; stir to dissolve.

In a large bowl, combine cake mix, coffee, eggs and oil. Beat with electric mixer on low speed for 30 seconds, scraping bowl frequently. Then, beat on medium speed for 2 minutes. Fill bak- ing cups 2/3 full with batter.

Bake 16 to 18 minutes or until toothpick, inserted into the center, comes out clean. Cool cupcakes in pan 5 minutes. Remove from pan and place on cooling grid to cool completely.

For ganache, combine cream and instant coffee in small sauce- pan; stir to dissolve. Warm over medium heat until cream begins to steam; do not boil. Remove from heat and add chocolate chips; stir until smooth. Cool slightly.

Place 1/2 cup ganache in disposable decorating bag. Using the handle of a wooden spoon, create a small hole in the center of each cupcake; pipe in ganache. Dip tops of cupcakes in remaining ganache; lightly shake off excess. Immediately dip cupcake in toffee bits.


There are five basic taste categories the taste buds perceive:

Sweetness is recognized by the presence of sugar. It is very predominant in desserts, but also creates great contrast with salty and sour.

Sourness can be added through a variety of acidic foods, such as vinegars and citrus fruits.

Salt enhances flavor, intensifies sweetness and sup- presses bitterness.

Bitterness may be found in a variety of foods, includ- ing chocolate and coffee. When not in balance, bitter can be offensive, but in very small quantities it adds richness and depth.

Umami is described as a savory, often mouthwatering taste perceived when eating meat, fish, cheeses like parmesan and bleu and certain vegetables such as asparagus.

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