If you love the classic flavors of crunchy toffee and rich chocolate all swirled together in one decadent bite, then Heath Bar Cupcakes are about to become your new go-to treat. These cupcakes manage to be both delightfully nostalgic and just a little bit extra, thanks to crumbled bits of Heath Bar inside and on top. Each bite is soft and moist, with pockets of caramel-toffee crunch—making them a surefire hit for birthdays, potlucks, or simply whenever you crave something sweet. Whether you’re an experienced baker or just starting out, the simple steps and irresistible flavor combo mean you’ll want to make these again and again.
Ingredients You’ll Need
Ingredients You’ll Need
Heath Bar Cupcakes are surprisingly easy to whip up, but the magic is in choosing quality, flavorful ingredients that work together to create moist, chocolatey cupcakes with a satisfying toffee crunch. Every item on this list has a part to play, whether it’s bringing rich flavor, perfect texture, or a hint of nostalgia.
- All-purpose flour: The base of the cupcakes, providing a sturdy but tender crumb that supports all the mix-ins.
- Unsweetened cocoa powder: Adds deep chocolate flavor without making the cupcakes too sweet.
- Baking powder: Helps the cupcakes rise nice and high for that bakery-style dome.
- Baking soda: Adds extra lift and ensures your cupcakes stay soft and fluffy.
- Salt: Balances the sweetness and brings out the rich flavors in both the cake and frosting.
- Unsalted butter (softened): Gives the cupcakes a buttery richness and creates a creamy, dreamy frosting.
- Granulated sugar: Sweetens the cupcakes just enough and keeps them moist.
- Large eggs: Provide structure and bind everything together.
- Vanilla extract: Brings warmth and a hint of sweetness to both the batter and frosting.
- Sour cream: Works wonders for moisture, ensuring cupcakes that stay soft for days.
- Milk: Helps achieve the perfect batter consistency for tender cupcakes.
- Chopped Heath bars (plus extra for topping): The star ingredient! Every bite is dotted with sweet, buttery, toffee goodness.
- Powdered sugar: Creates that classic, melt-in-your-mouth frosting texture.
- Heavy cream: Lends silky smoothness and makes the frosting gorgeously light and fluffy.
- Pinch of salt (for frosting): Just a little goes a long way in rounding out the sweetness.
How to Make Heath Bar Cupcakes
Step 1: Prep Your Tools and Oven
Start by preheating your oven to 350°F (175°C), the ideal temperature for rich chocolate cupcakes that rise evenly and don’t dry out. Line a standard 12-cup muffin tin with festive paper liners—this makes clean-up simple and guarantees easy cupcake removal once baked.
Step 2: Combine the Dry Ingredients
In a medium-sized bowl, whisk together your all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Sifting or thoroughly whisking prevents lumps and ensures every bite is perfectly even and chocolatey.
Step 3: Cream the Butter and Sugar
Using a large bowl and a hand mixer (or a sturdy wooden spoon), beat the softened unsalted butter and granulated sugar together until the mixture turns light and fluffy. This step traps air in the batter, helping the cupcakes stay tender and rise beautifully while baking.
Step 4: Add Eggs and Vanilla
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract to enhance the overall flavor with a sweet, aromatic finish.
Step 5: Mix in Dairy for Moisture
Stir the sour cream and milk into your wet mixture. This combo is the secret to ultra-moist cupcakes that stay soft and delicious, even after a day or two.
Step 6: Bring It All Together
Gradually add your dry ingredient mix to the wet batter, stirring gently until just combined. Be careful not to overmix—just a few turns of the spatula will do the trick for a tender crumb.
Step 7: Fold in Heath Bar Magic
Now for the best part: gently fold in the chopped Heath bars, making sure the toffee bits are evenly distributed throughout the batter. These little pockets of caramel and chocolate will melt into gooey, crunchy surprises once baked.
Step 8: Fill and Bake
Divide your Heath Bar Cupcake batter evenly among the lined muffin cups, filling each about two-thirds full. Bake for 18 to 20 minutes, until a toothpick poked into the center comes out clean or with a few moist crumbs. Let the cupcakes cool in the pan for a few minutes, then move them to a wire rack to finish cooling completely.
Step 9: Whip Up the Frosting
While your cupcakes are cooling, beat the softened butter until creamy in a clean bowl. Gradually add powdered sugar, heavy cream, vanilla, and a pinch of salt, beating until the frosting is light, fluffy, and irresistible. This frosting is the perfect sweet finish to your Heath Bar Cupcakes.
Step 10: Decorate Those Cupcakes
Once the cupcakes are completely cool, generously frost the tops and sprinkle with extra chopped Heath bars. For a playful, decadent touch, drizzle with caramel sauce or reserve larger Heath pieces for an extra crunch.
How to Serve Heath Bar Cupcakes
Garnishes
A sprinkle of extra chopped Heath bars is a must, both for a pop of texture and for letting everyone know exactly what delicious treat they’re about to enjoy. For special occasions, drizzle a little caramel sauce on top or add a small pinch of flaky sea salt just before serving. You could even use a swirl of whipped cream or chocolate shavings if you’re in the mood to really amp up the wow factor.
Side Dishes
Though these cupcakes can more than hold their own, they pair beautifully with a scoop of classic vanilla ice cream or a tall glass of cold milk. If you want to create a full dessert spread, add some fresh berries on the side to cut through the sweetness or serve alongside coffee for an after-dinner treat that feels both cozy and elevated.
Creative Ways to Present
Heath Bar Cupcakes look especially charming when displayed on a tiered cake stand for parties or tucked into a pretty pastry box as edible gifts. For a whimsical touch, top each one with a mini Heath bar square or a caramel candy. Or, make a cupcake “bouquet” by arranging them in a basket and adding colorful tissue paper—guaranteed to brighten anyone’s day.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover cupcakes (lucky you!), they’ll stay fresh covered at room temperature for up to two days. To maintain maximum moisture and keep the frosting from drying out, store them in an airtight container. If your kitchen is especially warm, you can refrigerate them, just bring to room temperature before serving for the best flavor and texture.
Freezing
Heath Bar Cupcakes freeze wonderfully whether frosted or unfrosted. Place the cupcakes on a baking sheet to freeze individually, then transfer them to a resealable freezer bag or airtight container. For best results, freeze unfrosted cupcakes and add frosting and Heath bar garnish fresh after thawing. They’ll keep in the freezer for up to three months.
Reheating
To enjoy a cupcake that tastes freshly baked after freezing, let it thaw at room temperature for about an hour. If the frosting seems a bit firm after refrigerating or freezing, a five-minute rest at room temperature is usually all it takes to bring it back to creamy perfection. Warm for just a few seconds in the microwave (without the wrapper) if you’d like your cupcake a little gooey.
FAQs
Can I use store-bought toffee bits instead of Heath bars?
Absolutely! Store-bought toffee bits work beautifully in Heath Bar Cupcakes if you can’t find Heath bars or want something convenient. Just be sure to use a chocolate-toffee blend to keep that classic flavor.
Can I double the recipe for a crowd?
You sure can! Simply double every ingredient and bake in two muffin tins, rotating their positions halfway through baking to ensure even results. These cupcakes are always a party hit, so making a big batch is never a bad idea!
What’s the best way to chop Heath bars?
I like to use a sharp chef’s knife and a sturdy cutting board. Unwrap the bars, chop them into rough chunks, and try to keep a variety of sizes—some tiny bits for melting into the batter, and some larger pieces for topping!
Can I use Greek yogurt instead of sour cream?
Definitely! Full-fat Greek yogurt is a great substitute for sour cream in this recipe, offering a similar tangy richness and moisture. Your Heath Bar Cupcakes will still turn out perfectly delicious.
Will the Heath bar pieces stay crunchy in the cupcakes?
Some pieces melt into little toffee puddles, while others stay wonderfully crisp—especially on top after baking. If you love an extra crunch, save the chunkiest bits for the garnish instead of folding them all into the batter.
Final Thoughts
There’s truly nothing like sharing Heath Bar Cupcakes with people you care about—whether you’re celebrating a special occasion or just need a sweet pick-me-up. The mix of tender chocolate cake, creamy frosting, and irresistible toffee crunch makes each bite memorable. I hope you try this recipe soon and make it your own favorite, too!
Print
Heath Bar Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in these decadent Heath Bar Cupcakes that are rich in chocolate flavor and studded with crunchy bits of toffee. Topped with a creamy butter frosting and more Heath bar pieces, these cupcakes are a delightful treat for any occasion.
Ingredients
Cupcake:
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
- 3/4 cup chopped Heath bars (plus extra for topping)
Frosting:
- 1/2 cup unsalted butter (softened)
- 1 1/2 cups powdered sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Make the cupcake batter: In a large bowl, cream the butter and sugar, then add eggs and vanilla. Mix in sour cream and milk. Gradually add dry ingredients and fold in chopped Heath bars.
- Bake the cupcakes: Divide batter into liners and bake for 18–20 minutes. Let cool.
- Prepare the frosting: Beat butter until creamy, then add powdered sugar, cream, vanilla, and salt. Frost the cupcakes and top with chopped Heath bars.
Notes
- For extra crunch, reserve larger Heath bar pieces for topping.
- Drizzle with caramel sauce for a more decadent touch.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 34g
- Sodium: 160mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
