HOW TO MAKE IT :
- Preheat the oven to 350°F and line 16 muffin cups with liners. Alternately spray cups with cooking spray.
- Place all of the cake mix, iced coffee, oil, eggs, brown sugar and cinnamon into a medium mixing bowl. Beat using a whisk or an electric mixer for 2-3 minutes until fully combined. Divide the batter between the muffin cups.
- Bake for 22-25 minutes or until a toothpick inserted into the center shows moist crumbs. Cool completely.
- To make cream cheese frosting: In a medium mixing bowl whip together the softened cream cheese, butter, iced coffee, powdered sugar and vanilla. Beat until fluffy and smooth around 3 minutes.
- Frost the cooled cupcakes as desired. If using a piping bag, chill the frosting to firm before piping onto the cupcakes.
- Dust with cinnamon and garnish with toffee bits.
- Store chilled.
Notes
If you’re unable to find caramel cake mix, butter pecan will work,
