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Homemade Heath Bar Cupcakes photo

Heath Bar Cupcakes

These Heath Bar Cupcakes are a chocolate lover's dream! Moist, decadent, and topped with creamy toffee goodness.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes:
  • 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
For the Buttercream:
  • 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
For the Ganache:
  • 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

Equipment

  • Mixing bowls
  • Electric mixer
  • Cupcake pan
  • Cupcake liners
  • Offset spatula
  • Double Boiler or Microwave

Method
 

Instructions:
  1. Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
  2. 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.
  3. Gently fold in the Heath English Toffee Bits into the batter. This will distribute the delightful toffee flavor throughout the cupcakes.
  4. 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.
  5. 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.
  6. 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.
  7. Once the cupcakes are completely cool, spread the buttercream generously on top of each cupcake using an offset spatula.
  8. Drizzle the chocolate ganache over the frosted cupcakes and top with the large pieces of chopped Heath Bars for a finishing touch.

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.