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
Scale
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
