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March 7, 2013

Heath Cupcakes with Salted Caramel Frosting



Whenever I go to Dairy Queen (which is only, like, once or twice per year), I always treat myself to a Heath Blizzard.   I’ve tried the other flavors, but they just don’t satisfy like Heath!  There’s just something about the toffee and the chocolate that makes me swoon!

If you’re a follower over at Amy’s Cooking Adventures, you might remember the Toffee Chocolate Chip Cookies, Toffee-Pretzel Peanut Butter Cookies, or the Chocolate Toffee cookies.  Yep…I got it bad for toffee.

Since I’ve exhausted the toffee cookies (for now), I decided it was time to stick that toffee into a cupcake!

The cupcake is the rich chocolate cake recipe, only with toffee bits added in, the topped off with an amazing salted caramel frosting and more Heath.

The cupcakes are super delicious and very indulgent!  I’d plan to take these somewhere where there are lots of people to eat them up, because the leftovers are waaaay tempting!


Recipe Notes
*In the baking aisle at my local grocery store, I was able to find Heath bits.  If you can’t find these, check the candy bar section for Heath bars, and crush them yourself (you’ll need about 5)

Heath Cupcakes with Salted Caramel Frosting

Cake
1 box Devil’s Food Cake Mix
1 (3.9 oz) package instant chocolate pudding mix
1 cup (8 oz) sour cream
1 cup canola oil
4 eggs
1 tbsp special dark cocoa powder
2 tsp pure vanilla extract
1 tbsp instant espresso granules
½ cup warm water
1 cup Heath Pieces

Frosting
1 (8 oz) package cream cheese, softened
½ cup unsalted butter, softened
1 tsp vanilla extract
1/3 cup caramel sauce (I used ice cream topping)
½ tsp salt
4 ¼ cups powdered sugar

2 heath bars, broken


Preheat the oven to 350 degrees F.  Place paper liners into two muffin tins or spray two 8-inch pans with non-stick spray.

Stir together the warm water and the instant espresso, until the espresso is dissolved.

Add the espresso mixture, along with all of the remaining ingredients into the bowl of a stand mixer.  Beat for 2 minutes on medium speed until smooth and well combined.   Stir in the heath bits.  The mixture will be thick and pudding-like.

Fill each cupcake liner about 2/3 full with batter and bake for 22-25 minutes.  

Cool the cupcakes completely before icing.

To make the frosting, place the cream cheese and butter into the bowl of a stand mixer.  Beat on medium speed until smooth and combined.  Stir in the vanilla, caramel, and salt.

Turn the speed to low.  Mix in 3 ½ cups of powdered sugar, beating until smooth and combined.  Slowly add the remaining sugar until the desired consistency is achieved. 

Pipe the frosting onto cupcakes and top with a piece of heath bar.

Makes about 28 cupcakes

2 comments:

  1. Oh my goodness.... these little cakes must be amazing! Pinned. Thanks for coming to (link) party with me at Super Saturday Show & Tell :) xoxo~ Ruthie

    ReplyDelete
  2. YUM! Your cupcakes look amazing :) Thanks for sharing at Super Saturday Show & Tell! Come again tomorrow to party again xoxo~Ruthie

    ReplyDelete

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