Heath Bar 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
- 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
- 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
- Cooking & Baking
- Bittersweet chocolate (4 oz)
- Chocolate pudding mix, instant (1 (5.9 ounce) package)
- Clear vanilla extract (1 tablespoon)
- Confectioners’ sugar (2 pounds)
- Corn syrup, light (2 tablespoons)
- Devil’s food cake mix (1 (18.25 ounce) package)
- Honey (2 tablespoons)
- Sea salt, fine grain (1 pinch)
- Vanilla (2 teaspoons)
- Vanilla extract, pure (2 teaspoons)
- Vegetable oil (1 cup)
- Drinks
- Espresso granules, instant (1 tablespoon)
- Dairy
- Butter, unsalted (4 sticks)
- Heavy cream or milk (4 tablespoons)
- Heavy whipping cream (1/2 cup)
- Sour cream (1 cup)
- Refrigerated
- Eggs (4)
- Desserts
- Heath english toffee bits (1 cup)
- Other
- 5 1.4-ounce Heath Bars, chopped into large pieces
Preparation
Read recipe preparation on mybakingaddiction.com
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Published June 5, 2011 (1 year ago).
97 people saved this recipe.
