Name: Heath Bar Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 package devil’s food cake mix (18.25 ounce); 1 package instant chocolate pudding mix (5.9 ounce); 1 cup sour cream; 1 cup vegetable oil; 4 large eggs (lightly beaten); 2 teaspoons pure vanilla extract; 1 tablespoon instant espresso granules (dissolved in 1/2 cup warm water); 1 cup Heath English Toffee Bits; 4 sticks unsalted butter (softened); 1 pinch fine grain sea salt; 1 tablespoon clear vanilla extract; 2 pounds confectioners sugar (sifted); 4-6 tablespoons heavy cream or milk; 4 oz bittersweet chocolate (chopped into very small pieces); 1/2 cup heavy whipping cream; 2 tablespoons honey; 2 tablespoons light corn syrup; 2 teaspoons vanilla; 5 1.4-ounce Heath Bars (chopped into large pieces)

If you’re a chocolate lover, then you’re in for a delightful treat with these Heath Bar Cupcakes! These moist and decadent cupcakes are infused with rich chocolate flavor and topped with creamy toffee goodness. Picture this: a luscious chocolate cake base, topped with a velvety buttercream that’s speckled with bits of Heath Bar, and finished off with a drizzle of chocolate ganache. Whether it’s a birthday, a holiday, or just a Tuesday, these cupcakes are sure to impress anyone who takes a bite.

Why This Recipe Works

This recipe combines the convenience of a cake mix with the indulgence of homemade elements. By incorporating instant chocolate pudding, we ensure a moist texture that rivals any bakery cupcake. The addition of sour cream makes each bite rich and tender, while the espresso enhances the chocolate flavor without making it taste like coffee. The Heath English Toffee Bits scattered throughout the batter and frosting provide a delightful crunch and burst of flavor, creating a cupcake that’s both nostalgic and sophisticated.

What Goes In

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 vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1 tablespoon instant espresso granules dissolved in 1/2 cup warm water
1 cup Heath English Toffee Bits
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
4 oz bittersweet chocolate, chopped into very small pieces
1/2 cup heavy whipping cream
2 tablespoons honey
2 tablespoons light corn syrup
2 teaspoons vanilla
5 1.4-ounce Heath Bars, chopped into large pieces

Hardware & Gadgets

Mixing bowls: For combining ingredients smoothly.
Electric mixer: To whip the buttercream to fluffy perfection.
Cupcake pan: For baking the cupcakes evenly.
Cupcake liners: To ensure easy removal and a beautiful presentation.
Offset spatula: For spreading the buttercream beautifully.
Double boiler (or microwave): For melting the chocolate ganache.

From Start to Finish: Heath Bar Cupcakes

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the devil’s food cake mix, instant chocolate pudding mix, sour cream, vegetable oil, beaten eggs, pure vanilla extract, and the dissolved espresso granules. Mix until well combined and smooth.

Step 3: Fold in the Toffee

Gently fold in the Heath English Toffee Bits into the batter. This will distribute the delightful toffee flavor throughout the cupcakes.

Step 4: Bake the Cupcakes

Scoop the batter into the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 5: Make the Buttercream

In a large bowl, beat the softened unsalted butter until creamy. Gradually add the sifted confectioners sugar, sea salt, and clear vanilla extract. Mix until well combined. Add heavy cream, one tablespoon at a time, until you reach your desired consistency for spreading.

Step 6: Prepare the Chocolate Ganache

In a double boiler, heat the chopped bittersweet chocolate and heavy whipping cream until melted and smooth. Stir in honey, light corn syrup, and vanilla. Let it cool slightly.

Step 7: Frost the Cupcakes

Once the cupcakes are completely cool, spread the buttercream generously on top of each cupcake using an offset spatula.

Step 8: Drizzle with Ganache and Add Toppings

Drizzle the chocolate ganache over the frosted cupcakes and top with the large pieces of chopped Heath Bars for a finishing touch.

Budget & Availability Swaps

If you can’t find Heath Bars, feel free to use any other chocolate-covered toffee candies.
For an egg-free version, substitute each egg with 1/4 cup of unsweetened applesauce.
Vegetable oil can be replaced with canola oil or melted coconut oil for a different flavor.
For a gluten-free option, use a gluten-free chocolate cake mix instead of devil’s food cake mix.

Chef’s Notes

Ensure all ingredients are at room temperature before mixing for the best results.
Don’t overmix the batter after adding the toffee bits; this will help maintain a light and fluffy texture.
Feel free to adjust the sweetness of the buttercream by adding more or less confectioners sugar to taste.
If you want a stronger coffee flavor, increase the amount of espresso granules.

Freezer-Friendly Notes

These Heath Bar Cupcakes freeze beautifully! To freeze, allow the cupcakes to cool completely, then place them in an airtight container or wrap them individually in plastic wrap. They can be stored in the freezer for up to 3 months. When ready to enjoy, simply thaw at room temperature and frost with fresh buttercream and ganache.

Reader Questions

Can I use a different cake mix flavor?

Absolutely! While the devil’s food cake mix is delicious, you could try a chocolate fudge or even a vanilla cake mix for a different twist.

How can I make the buttercream dairy-free?

You can substitute the unsalted butter with a dairy-free butter alternative and use a non-dairy milk in place of heavy cream for the frosting.

What can I do if my cupcakes are too dry?

If your cupcakes turn out dry, ensure that you’re not overbaking them. Keeping an eye on the baking time and performing the toothpick test can help. Also, adding a bit more sour cream can help keep them moist in the future.

Can I add more toffee bits to the recipe?

Yes! If you love the taste of Heath Bars, feel free to add more toffee bits to the batter or even sprinkle additional bits on top of the frosting for extra crunch and flavor!

Try These Next

Buckeye Fudge – A rich and creamy chocolate treat!
Dulce De Leche Brown Butter Chocolate Chip Cookie Bars – A delicious twist on the classic cookie bar.
Caramel Cheesecake Bites – A sweet, bite-sized dessert that’s perfect for any occasion.

That’s a Wrap

With each bite of these Heath Bar Cupcakes, you’ll experience a delightful blend of rich chocolate, creamy buttercream, and crunchy toffee that’s both satisfying and indulgent. Whether for a special occasion or just because, these cupcakes will surely bring joy to your dessert table. So grab your ingredients and get ready to bake up a batch of these heavenly treats! Enjoy the process, and savor every delicious bite.