Heath Bar Crunch Cupcakes Recipe

Everyone is going to love this Heath Bar Crunch Cupcakes Recipe! That sweet texture of these chocolate and toffee cupcakes will have you making these literally all the time.

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The best way to keep your cupcakes fresh is to store them in an airtight container. Air is the enemy when it comes to baked goods!

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Ingredients Cupcake Ingredients: – Chocolate/devil’s food boxed cake mix – Water – Avocado oil – Eggs – Avocados

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Frosting Ingredients: – Unsalted butter – Confectioners’ sugar – Half and half – Caramel extract – Sea salt

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Frosting Ingredients: – Unsalted butter – Confectioners’ sugar – Half and half – Caramel extract – Sea salt

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Instructions: 1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with baking liners. 2. Mix the cake mix, water, eggs, and oil into a large bowl for 1 minute on low and medium speed for 1 minute.

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3. Mix in the diced avocadoes and stir. 4. Fold in the chocolate chips and 1/2 cup of Heath Milk Chocolate & Toffee Bits.

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5. Stir in the salted caramel syrup. 6. Fill the cupcake liners 2/3 full of batter. Add any remaining toffee bits on top. Put in the oven and bake for 18-20 minutes. Let cool.

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Frosting Instructions: 1. Beat the butter and powdered sugar for 1 minute. 2. Add in the caramel extract, creamer, and sea salt until fluffy.

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3. Mix in the salted caramel syrup. 4. Place in a frosting bag and pipe onto the cupcakes. Top with chocolate and toffee bits.

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