Heath Bar Crunch Cupcakes Recipe
Don't miss out on these simple cupcakes!
Servings 1 dozen cupcakes
Calories 775kcal
Ingredients
Cupcake Ingredients:
- 1 chocolate/devil’s food boxed cake mix
- 1 Cup(s) of water
- ⅓ Cup(s) of avocado oil
- 3 eggs
- 2 ripe avocados
- 1 Cup(s) of chocolate chips
- ½ Cup(s) of Heath Milk Chocolate & Toffee Bits
Frosting Ingredients:
- 2 sticks room temperature unsalted butter
- 4 Cup(s) of confectioners’ sugar
- ¼ Cup(s) of half and half
- 1 tsp of caramel extract
- ½ tsp of sea salt
- 1 tsp of sea salt
- 1 T Ghirardelli’s Salted Caramel Syrup
- ¼ Cup(s) of Heath Milk Chocolate & Toffee Bits
Instructions
- Preheat oven to 350 degrees. Line a 12-cup muffin pan with baking liners.
- Mix the cake mix, water, eggs, and oil into a large bowl for 1 minute on low and medium speed for 1 minute.
- Mix in the diced avocadoes and stir.
- Fold in the chocolate chips and 1/2 cup of Heath Milk Chocolate & Toffee Bits.
- Stir in the salted caramel syrup.
- 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.
Frosting Instructions:
- Beat the butter and powdered sugar for 1 minute.
- Add in the caramel extract, creamer, and sea salt until fluffy.
- Mix in the salted caramel syrup.
- Place in a frosting bag and pipe onto the cupcakes. Top with chocolate and toffee bits.
Notes
If the frosting is too thick, add creamer 1 T at a time, mixing thoroughly.
Nutrition
Serving: 1g | Calories: 775kcal | Carbohydrates: 102g | Protein: 6g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 19g | Cholesterol: 99mg | Sodium: 697mg | Fiber: 4g | Sugar: 79g
