Description
Moist chocolate cupcakes topped with fluffy whipped cream, rich chocolate sauce, and crunchy toffee bits for the ultimate indulgence.
Ingredients
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1½ cups all-purpose flour
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¾ cup unsweetened cocoa powder
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1¼ cups granulated sugar
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2 teaspoons baking powder
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3 large eggs
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½ cup vegetable oil
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2 teaspoons vanilla extract
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1 cup warm water
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2 cups heavy whipping cream
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1 cup chocolate sauce
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½ cup toffee bits
Instructions
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Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
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In a large bowl, whisk flour, cocoa powder, sugar, and baking powder until well combined.
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In a separate bowl, beat eggs, oil, vanilla, and warm water. Add wet ingredients to dry, mixing until smooth and just combined.
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Divide batter evenly into muffin cups, filling about 2/3 full. Bake 18–20 minutes, or until a toothpick comes out clean. Cool completely.
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In a chilled bowl, whip heavy cream to stiff peaks (don’t overwhip).
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Top cooled cupcakes with whipped cream using a piping bag or spoon. Drizzle with chocolate sauce and sprinkle with toffee bits.
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Serve immediately for best results.
Notes
Use room temperature eggs for better mixing.
Avoid overmixing batter to keep cupcakes tender.
Whipped cream can be prepared up to 2 hours ahead and chilled.
Store cupcakes in the refrigerator and enjoy within 2 days
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Desserts
- Cuisine: American
Nutrition
- Calories: 365kcal
- Sugar: 27g
- Sodium: 110mg
- Protein: 5g
- Cholesterol: 80mg