Heath Bar Cupcakes

Remember how I was telling you that the Brownie Nutella Mousse Pie I made was not an award winning dessert (but should have been)?

Well these Heath Bar Cupacakes are award-winning!

These are the cupcakes my middle sister made for our church’s dessert competition. I was so proud of her because they looked awesome and tasted great. I was so impressed because this is my sister who can’t make boxed brownies (teehee). She did a great job and won first place!

I take most of my food pictures on the kitchen floor because we have a big sliding glass door that lets in a lot of light. Whenever I take photos, adiposity my puppy dog, unhealthy Fenway, always comes over and checks out the food.

Don’t let that cute innocent face fool you! Fenway has a history of getting into all sorts of desserts. He is a rather strange dog in that he is allergic to beef but can eat chocolate all day long. He has eaten candy, chocolate bars, cheesecake, cinnamon rolls, and the list goes on and on (he is such a trouble maker!) We got Fenway six years ago…so I suppose he’s not a puppy anymore :) He’s a cocker-spaniel poodle mix and is really the sweetest dog.

So anyway, just thought I’d share those adorable pictures :) Back to these cupcakes. The chocolate cake has pieces of heath bar mixed into it, and the frosting is a creamy buttercream. There is chocolate ganache poured over the frosting and pieces of heath bar on top. Every part of this cupcake was delicious! My family agreed that the frosting was a little on the overly-sweet side, but other than that they were really good.


Heath Bar Cupcakes

Ingredients:

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
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

For the Buttercream:
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 tablespoons light corn syrup
2 teaspoons vanilla

5 1.4-ounce Heath Bars, chopped into large pieces

Directions:

For the Cupcakes:

  1. Preheat oven to 350 degrees F. Line muffin tin with paper liners.
  2. In a medium mixing bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla, and espresso water mixture. Beat for about two minutes with an electric mixer on medium speed until well combined. Fold in Heath English Toffee Bits.
  3. Using a large cookie scoop, distribute the batter between 24 muffin wells (about 3 tablespoons per cupcake).
  4. 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.
  5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
For the Buttercream:
     Note: We had so much buttercream left over…I think my sister used about half of what the recipe made because she put less frosting on each cupcake because we thought it was too sweet. You could either make a smaller amount or maybe use less sugar.
  1. In a large mixing bowl, cream butter until fluffy. Slowly add in confectioner’s sugar, and continue creaming until well blended.
  2.  Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until everything is incorporated. 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.

For the Ganache:

  1. In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.
  2. 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. Whisk in the honey, corn syrup, 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.
  3. 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.
-Store cupcakes in the refrigerator. Remove them to room temperature one hour before serving.
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Recipe from My Baking Addiction :)

Makes 24 cupcakes.

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