Ingredients

• For Cake:
• 1 (18.25 ounce) package devil’s food cake mix
• 1 (5.9 ounce) package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup Wicklow Rapeseed Oil
• 4 eggs, lightly beaten
• 2 teaspoons vanilla extract
• 1 tablespoon instant coffee dissolved in 1/2 cup warm water
• 1 cup toffee bits
• For frosting:
• 1 cup (4.5 ounces) all purpose flour
• 1 cup plus 2 tablespoons (7.3 ounces) sugar
• 1/3 cup plus 2 tablespoons (1.5 ounces) unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted and warm
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoon instant coffee
• 1/2 cup chocolate covered toffee bits

Instructions

1. Add flour, cocoa powder, sugar, baking soda, and salt in a bowl and mix thoroughly to combine.
2. Add the butter, Wicklow Rapeseed Oil, eggs, and vanilla and beat on medium speed for one minute.
3. Add the butter and egg mixture and beat for 20 seconds. The batter will be thin enough to pour.
4. Divide it evenly among the lined cups.
5. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool.
6. Frost the cupcakes when they are completely cool. Store and serve at room temperature