Chocolate Toffee Crunch Cupcakes

These Chocolate Toffee Crunch Cupcakes look and taste like you really fussed, but this chocolate cupcake recipe couldn't be easier to make!

1 (18-1/4-ounce) package devil's food cake mix, prepared according to package directions but not baked
1 cup English toffee bar bits
1 (13.5-ounce) aerosol can prepared frosting (your favorite flavor)

Preheat oven to 350 degrees F. Line muffin tins with paper baking cups.
Stir toffee bits into prepared batter. Spoon batter equally into muffin tins, filling each cup about 3/4 full.
Bake 15 to 20 minutes, or until a toothpick inserted in cupcakes comes out clean. Allow to cool completely, then decorate with frosting (see Note). Serve, or cover loosely until ready to serve.

To make these cupcakes extra festive for a holiday dessert, top them with seasonal decorating candies or, to make any day extra special, top each cupcake with additional toffee bits.
If you enjoyed this recipe, be sure to check out our free eCookbook, Fast & Fun Cupcakes: 18 Best Cupcake Recipes.