Toffee Mocha Cupcakes

• 2 tablespoons instant espresso granules
• 1 cup boiling water
• 1/2 cup butter-flavored shortening
• 1-1/4 cups sugar
• 2 eggs
• 1-3/4 cups all-purpose flour
• 1/4 cup baking cocoa
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk chocolate toffee bits
• 1 can (16 ounces) vanilla frosting
• 2 teaspoons instant espresso granules
• 1/3 cup miniature semisweet chocolate chips
• 1/4 cup milk chocolate toffee bits

1. Dissolve espresso granules in boiling water; cool.
2. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking powder, baking soda and salt; add to creamed mixture alternately with espresso mixture and mix well. Fold in toffee bits.
3. Fill paper-lined muffin cups three-fourths full. Bake at 350u0b0 for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
4. In a large bowl, combine frosting and espresso granules. Frost cupcakes; sprinkle with chocolate chips and toffee bits.

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Taken from www.tasteofhome.com/recipes/toffee-mocha-cupcakes/ (may not work)