Heath Bar Cupcakes

heath bar cupcakes.Hopefully CV(D) felt a little birthday love the other day when I set these Heath Bar cupcakes down in front of her.  Chocolate cupcakes, studded with bits of toffee, vanilla frosting, chocolate ganache, and a Heath Bar on top.  Nothing says love like a three step cupcake.To make 30 (30!!!!!), you will need:

For the cupcakes:

1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream or yogurt (I use full-fat)
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1 tablespoon instant espresso granules dissolved in 1/2 cup warm water
1 C Heath toffee bits

For the buttercream:  (This makes enough icing if you are piping it on your cupcakes.  If you’re using a spatula to frost the old fashioned way, like mine above, cut the recipe in half.)

4 sticks unsalted butter, softened
pinch of fine grain sea salt
1 tablespoon clear vanilla extract
2 pounds confectioners’ sugar, sifted
4-6 tablespoons heavy cream or milk

For the ganache:

4 oz bittersweet chocolate, chopped into very small pieces
1/2 cup heavy whipping cream
2 tablespoons honey
2 teaspoons vanilla

5 1.4-ounce Heath Bars, chopped into large pieces

For the cupcakes:

Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.  In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso water mixture. Beat for about two minutes on medium speed until well combined. Fold in Heath English Toffee Bits. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.

For the buttercream:

In a large mixing bowl, cream butter until fluffy. Slowly add in confectioner’s sugar, and continue creaming until well blended. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.  Pipe or frost cupcakes to your liking.

For the ganache:

In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.  Place chocolate pieces in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. I couldn’t believe this was going to work.  It totally worked.  Whisk in the honey and vanilla. Allow to cool for about 15 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting. Spoon the glaze on the tops of the frosted cupcakes, allowing it to drip down the sides a little bit. Don’t add too much glaze or it will drip all over your liners. Top each cupcake with a piece of Heath Bar.

2 thoughts on “Heath Bar Cupcakes

  1. Any chance you could add the nutrition facts and calories? I just want to make sure I get my minimum daily chocolate requirement from one cupcake! ♡♡♡

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