Heath Bar Cupcakes

I’m been enduring quite a bit of harassment at work. No, not that kind of harassment, but harassment nonetheless. Ya see, I haven’t been baking a lot lately. I was sick, then lazy, then sick again and the coworkers weren’t getting their weekly sugar high, so my boss and the building resource officer set out to basically annoy me into baking.

I have not been greeted with a “Good Morning,” nope, it’s more like “Where are the cupcakes?” Which typically I’d brush off, but since Justin is moving to giant piece of self-sufficient land in the middle of nowhere very soon, I thought I’d give the guy a proper send off.

Both my boss and Justin are candyholics, yep, they’re the guys noshing on chocolate at 7:30am and have no qualms about consuming cupcakes with their morning coffee. Due to their love affair with chocolate, candy bars, and cupcakes, I set out to create something that encompassed all of these things.

These Heath Bar Cupcakes have that delicious, buttery toffee flavor baked right into the cake. They’re then topped with my favorite buttercream frosting and a drizzle of rich, dark chocolate ganache. As if that wasn’t enough, I nestled a piece of Heath Bar directly on top of each cupcake for a finishing touch.

These Heath Bar Cupcakes went over famously and were just what the coworkers were harassing me for. I don’t know what they’re going to do all summer without their cupcake fix because tomorrow is my last day or work. Woo-Hoo! I’m so excited to blog full time for the summer and can’t wait to share delicious recipes and giveaways with you all summer long!

Heath Bar Cupcakes

Yield: 24 cupcakes

Ingredients:

For the Cupcakes

1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1 tablespoon instant espresso granules dissolved in 1/2 cup warm water
1 cup Heath English Toffee Bits

For the Buttercream

4 sticks unsalted butter, softened
pinch of fine grain sea salt
1 tablespoon clear vanilla extract
2 pounds confectioners’ sugar, sifted
4-6 tablespoons heavy cream or milk

For the Ganache

4 oz bittersweet chocolate, chopped into very small pieces
1/2 cup heavy whipping cream
2 tablespoons honey
2 tablespoons light corn syrup
2 teaspoons vanilla

5 1.4-ounce Heath Bars, chopped into large pieces

Directions:

For the Cupcakes

1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.

2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso water mixture. Beat for about two minutes on medium speed until well combined. Fold in Heath English Toffee Bits.

3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.

4. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.

5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.

For the Buttercream

1. In a large mixing bowl, cream butter until fluffy. Slowly add in confectioner’s sugar, and continue creaming until well blended.

2. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.

For the Ganache

1. In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.

2. Place chocolate pieces in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. Whisk in the honey, corn syrup, and vanilla. Allow to cool for about 15 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting.

3. Spoon the glaze on the tops of the frosted cupcakes, allowing it to drip down the sides a little bit. Don’t add too much glaze or it will drip all over your liners.

4. Top each cupcake with a piece of Heath Bar.

5. Store cupcakes in the refrigerator. Remove them to room temperature one hour before serving.

Notes:

- If you are not a fan of doctored cake mixes, no worries. Simply sub in your favorite from scratch recipe.
- Recipe for the ganache is from the fabulous Kristan, of Confessions of a Cookbook Queen.
- Brown cupcake liners are from Bake It Pretty.
- Frosting was piped using the large round tip from Bake It Pretty.
- For piping tips, check out my How To Video.

108 Responses to “Heath Bar Cupcakes”

  1. Megan Z. — June 23, 2011 at 10:35 pm

    Oh my…These look delish!

  2. Britney — June 25, 2011 at 2:10 am

    I made these for Fathers day. All the dads LOVED them. They also gave them to some of there friends, They said it was the best cupcakes they ever had. Thanks so much! Making them again for sure!

  3. Nicole Q — July 1, 2011 at 11:36 am

    After seeing this posted, I figured that this was a recipe that was worth trying. Among my friends, colleagues, and neighbors I’m known for my baking and cooking, but most prominently my baking (in particular, cupcakes). Usually my recipes are a bit non-traditional- I don’t use chocolate much at all and vanilla, aside from being added into something more complex, is not a flavor I typically use.

    My neighbor commissioned me to make these for her boss, who is having her birthday party at work today. With all the doctoring I was a little nervous that this would not turn out well. That, and my oven, which is really cute and old, but cooks about as even as a guy with only one leg on a stilt, tends to burn half of all batches no matter what.

    First off, I have to say, the cupcakes are super squishy/spongey and moist. One of the best cakes I’ve ever had. However, that wasn’t all. The buttercream, which I almost NEVER try when I make it, was off-the-charts good. These cupcakes turned out to be, if not the best, one of the top two best cupcakes that I’ve ever made. Thank you sooooo much for the recipe! I will definitely continue to follow your blog regularly!

    • Jamie — July 1st, 2011 at 9:40 pm

      Nicole–

      Thanks so much for taking the time to leave such a detailed review of the recipe. I am thrilled that you enjoyed it so much. Happy Baking!

      –Jamie

  4. The Slow Roasted Italian — July 6, 2011 at 11:00 am

    Oh my heavens these are fantasticly sinful! I can’t wait to try one!

  5. Bridget — July 14, 2011 at 11:29 pm

    ok..let me just say this about this cupcakes…THEY WERE THE BEST CUPCAKES I’VE EVER MADE!!! They were super moist and surprisingly were not overly sweet. Now don’t get me wrong they are sweet but not as sweet as you would think they would be. The ganache balances out nicely with the sweet cake and frosting. My mom nearly died when she took her first bite. I know have to make these for my boyfriend’s co-workers and i know that they will just love them!! Thanks for the recipe!!!!

  6. Ana — July 24, 2011 at 5:03 pm

    Your site is my new fav! You are definitely speaking my language here! I made this recipe for my girls night and used the batter for three different desserts (mini cupcakes, cake pops, and individual trifles). Each one was amazing. I didn’t have instant espresso so I subbed an equal amount of really strong coffee. YUM! All my girls were asking about the recipe and I was thrilled to share your site with them. Thanks!

  7. krista @ lemoncupcakes — August 9, 2011 at 10:05 am

    Okay, these are to die for. I am in love with everything chocolate, so this totally makes me want to go and start baking right now. The problem I have is that although my baking tastes pretty good, I can never seem to get it to look like the ones I see on baking blogs. I think patience is the key…I will need to try these out, and will come back here and let you know how it turned out!

  8. liv — August 23, 2011 at 5:05 pm

    I’ve made these before and they were DIVINE! However, a friend of mine allergic to dairy has asked me to make cupcakes and I’d like to use this recipe.. Is there any way to make it dairy-free?

    • Jamie — August 25th, 2011 at 4:26 pm

      Hey, Liv!
      I honestly have no idea how to make these dairy-free – sorry I can’t be of more help! Thanks for stopping by!
      -Jamie

  9. Nia — August 25, 2011 at 4:51 pm

    Mmm, can’t I just say one thin, this looks exactly like a sundae cake. It’s one of the things that I’ve definitely been waiting for and I’m glad my wait is over. I’ve had the best experience trying this recipe and now my family loves it more than ever. Thanks

  10. shelly (cookies and cups) — September 26, 2011 at 7:46 am

    Love these! Heath are an all-time favorite of mine…and the nagging is RELENTLESS sometimes for sweets ~ love my friends, but jeez!

  11. Kierston — September 30, 2011 at 7:37 pm

    Finally someone is bringing heath bar back! Such a great combo and too often forgotten about! Thank you- I’m going to try these this weekend :)

  12. Carrie- Clever Mommas — October 1, 2011 at 2:12 am

    Seriously… these look yummy! my little guys name is heath so I will HAVE to make these for him… Thanks for posting this yummness…

  13. ambrosia — October 25, 2011 at 11:10 am

    wowzers!! they look amazing! and rich! and wonderful! I need to make these!

  14. Shelley@Ground Beef Budget — November 8, 2011 at 10:49 pm

    Oh~ my, my, my these look delicious and I bet they are, I love Heath bars they are my favorite. I just ate some cookies, hot out of the oven but I would grab one or two these too!

    I love your blog and photography-it makes my mouth water.

    Shelley

  15. J @ Baking in Brooklyn — November 28, 2011 at 12:12 pm

    These look delicious! I love Heath Bars and this is the best cupcake adaptation I’ve seen!

  16. Kristina — December 14, 2011 at 10:36 am

    These cupcakes look amazing! Do you think these will still turn out well if I omit the instant espresso? I love having that extra flavor in there but my little brother always complains that my chocolate cakes taste like coffee. Is there a strong coffee flavor in these?

    • Jamie — December 14th, 2011 at 8:47 pm

      Kristina-
      You can simply omit the espresso powder. Happy Holidays!
      -Jamie

  17. Amy @ The Savvy Kitchen — December 15, 2011 at 9:24 am

    Yum these look delicious! Also, visit me over at The Savvy Kitchen (www.savvykitchen.blogspot.com) to enter my giveaway!

  18. Fallan — January 30, 2012 at 9:24 am

    I am so excited I came across this website & can’t wait to give these recipes a try! This looks delicious!
    http://www.facebook.com/opacafe

  19. jenna — February 4, 2012 at 8:27 pm

    great! I love it!

  20. julie — February 8, 2012 at 6:04 pm

    Oh my! These are everything I love in a cupcake…Great Job!!!

  21. BertiesBakery — February 20, 2012 at 6:47 pm

    These look absoultely fantastic! Heath is my favorite McFlurry topping… now it just might be my favorite cupcake too!

  22. Jen Laceda — February 26, 2012 at 9:45 pm

    miam-miam-miam! beautiful cupcakes!

  23. Siesonn — February 27, 2012 at 8:29 pm

    I have used a similar doctored cake mix before but the centers caved in – any tips to avoid that?

    • Jamie — February 28th, 2012 at 5:41 pm

      Sieson-
      This happens to me sometimes as well – I typically don’t worry about it too much and just cover up the small divot with frosting. Hope this helps.
      -Jamie

  24. justcooknyc — March 27, 2012 at 10:52 pm

    heath bars all alone are great, so these must be amazing

  25. Brian @ A Thought For Food — April 14, 2012 at 8:52 am

    I have to agree with Justin… I’m a big heath bar fan, so I have no doubt that these rock.

  26. Spencer — June 27, 2012 at 1:56 pm

    Hi there… planning to bake these for the annual office cupcake bake-off … I’m feeling pretty confident with this recipe. However, I do have one question. The batter calls for a 18.25 ounce cake mix. The largest one I could find at the local Safeway was a Duncan Hines mix that was 16.5 oz. Do you think the recipe will still work or do I need to alter the other proportions down? Thanks!

    • Jamie — June 30th, 2012 at 12:26 pm

      Spencer-
      I think you’ll be just fine! I hope they turn out great for you.
      -Jamie

  27. Rhonda Silva — August 5, 2012 at 3:30 pm

    Hi Jamie~

    I just tried to find the large pastry tip from Bake It Pretty but could not find it. Could you send me the link? Thank you so much!

    • Jamie — August 5th, 2012 at 4:30 pm

      Rhonda-
      Hi! I think Bake it Pretty stopped selling the tips individually when the company was purchased. I recently bought an entire new set of the giant tips from this Etsy seller – they are the same as the ones from Bake It Pretty. Hope this helps.
      -Jamie

  28. Holiday Baker Man — August 24, 2012 at 12:15 pm

    As Dame Edna would say…scrummy!

  29. Seonaid — October 5, 2012 at 5:06 am

    These look delicious, not sure if they’re that healthy though!!

  30. Erin — October 7, 2012 at 12:46 pm

    these were amazing!! made them last week and was told by one person they were the best cupcakes he’s ever had!! and I’ve found my new favorite buttercream recipe! thanks! :)

    • Jamie — October 8th, 2012 at 7:18 pm

      Erin-
      I am so glad to hear you enjoyed the recipe. Thanks for stopping by and leaving your feedback – have a great day!
      -Jamie

  31. Megan — January 16, 2013 at 12:57 pm

    I love cupcakes! And chocolate, so these chocolate cupcakes would be so good and the icing on top looks so fantastic. The health bar will add a hard and crunchy and chewy aspect to the flavorful mix in this dessert. This seems like it would be a great snack to have after dinner with a glass of milk. This is great because you can make them for any occasion, or even just if you are having some friends over for a night!

  32. kristen gerringer — June 26, 2013 at 10:58 pm

    I made this recipe for my friend’s birthday so I made it into a two layer cake. It was crazy good! I put the frosting inbetween the layers, piped bumps on the top (sort of like bumpy cake) and covered the sides. Then I poured the ganache over the top, letting it run over the edge. It was beautiful and decadent! Thank you so much for the recipe–it is our new family favorite!

    • Jamie — July 2nd, 2013 at 10:57 pm

      Kristen-
      Thanks so much for commenting on your experience with the recipe. I am so happy to hear you enjoyed it as much as we did – I LOVE your cake adaptation! Thanks for stopping by – have a great day.
      -Jamie

  33. Marla — October 1, 2013 at 3:35 pm

    OMG…read this blog and thought I was reading something I deal with all the time where I work. Then I read the recipe and it’s just like the cupcakes I make. WOW…everyone loves them and I get requests all the time. Seriously…the cake prep method and ingredients is just how I make them…My frosting recipe is a little different…wow…a kindred spirit

    • Jamie — October 2nd, 2013 at 12:17 pm

      Maria-

      Great minds think alike! It’s great to hear that your recipe is in such high demand! Have a wonderful day.

      -Jamie

  34. kathy — October 22, 2013 at 6:01 am

    Hi there!
    Thanks so much for sharing tihis recipe, plan to make them this weekend! Just a small concern, does the ganache not melt the frosting even after resting for 15 mins?

    Warm regards
    Kathy

    • Jamie — January 10th, 2014 at 10:06 pm

      Kathy, I found the ganache cool enough to pour on the frosting without melting. Feel free to refrigerate the cupcakes while the ganache cools so that the frosting is a bit firmer if you like.
      – Jamie

  35. Rachel @ Bakerita — November 21, 2013 at 6:39 pm

    I made these last night, and my only change was to roll the edges of the frosting in toffee bits before adding the ganache. They’re amazing, and everyone loved them! Thanks so much for the recipe :) it’s always nice having a great doctored up cake mix recipe to make cupcakes a little bit easier!

  36. michael — March 19, 2014 at 8:55 am

    I love Heath candy bars and I am a chocoholic,…so your cup cakes look really delicious. I know this is an old post but I am glad I found it. I just printed your post and plan to make these this weekend! :-)

    Did you see my recent post, Hot Fudge Cake!
    Michael ;-)
    http://michaelswoodcraft.wordpress.com/2014/03/17/hot-fudge-sauce-chocolate-cake-and-ice-cream/

  37. Jennie @themessybakerblog — March 22, 2014 at 8:16 pm

    The same thing happens to me at work. The girls are always asking where their treats are. These cupcakes look addictive. I’m not above licking off the buttercream. Yum! Pinned.

  38. Melissa — September 22, 2014 at 9:51 pm

    How far in advance do you think can these be made? My mom would love these- but they’d have to travel.
    Thanks for the recipe!

    • Jamie — October 1st, 2014 at 9:39 pm

      Melissa-
      I would say 1-2 days in advance. I hope this helps.
      -Jamie

  39. Sarah G — November 25, 2014 at 12:14 pm

    I really want to make this for a relative’s birthday, but I can’t seem to find the instant espresso things, is there any substitiute? If so, how much would it alter the taste?
    Thank you so much!
    Sarah G

    • Jamie — November 26th, 2014 at 10:15 am

      Sarah-
      You could substitute with strong brewed coffee. I hope this is helpful.

      -Jamie

  40. Lily — November 27, 2014 at 8:48 pm

    Hey! These look DELISH! Quick question…… In the ingredients list you have heavy cream…. And then you have heavy *whipping* cream. Is that the same thing? Thanks. ;-)

    • Jamie — November 28th, 2014 at 9:40 am

      Lily-
      They are the same. Thanks for visiting.

      -Jamie

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