Heath Bar Cupcakes Recipe

Being able to combine my love of candy bars and cupcakes is what created this Heath Bar Cupcakes recipe. It’s one of those recipes that everyone loves and keeps coming back for more.

What I love most about it is that it’s unique. It’s super soft to bite into but the toppings of those crunchy Health bars are such a nice surprise. And who doesn’t like a dessert that you can just grab and walk around with?!

This recipe is great for the holidays, birthday parties, or just anytime you’re needing a sweet treat!

And don’t forget about the secret ingredient…an Avocado!

Heath Bar Cupcake Printable Recipe:

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Heath Bar Cupcakes

Combine your love of candy bars and cupcakes with this Heath Bar Cupcakes recipe. Chocolate and toffee are an amazing combo in a cupcake.

Course Dessert

Cuisine American

Keyword caramel, chocolate, cupcake, heath, toff, toffee

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 12 cupcakes

Author Beth

Equipment

• Muffin tin
• Cupcake Liners

Ingredients

CUPCAKE INGREDIENTS

• 1 box Chocolate or Devil’s Food boxed cake mix
• 1 cup water
• 1/3 cup avocado oil
• 3 eggs
• 1 ripe avocados peeled and diced
• 1 cup chocolate chips
• 1/2 cup Heath Milk Chocolate & Toffee Bits

FROSTING INGREDIENTS

• 2 sticks unsalted butter room temperature
• 4 cups confectioners’ sugar
• 1/4 cup half and half
• 1/2 tsp Coarse sea salt
• 1 tsp Watkins Caramel extract
• 1 Tbsp Ghirardelli’s Salted Caramel Syrup
• 1/4 cup Heath Milk Chocolate & Toffee Bits

Instructions

• Preheat oven to 350 degrees.
• Line a 12-cup muffin pan with baking liners.
• In a large mixing bowl, add cake mix, water, eggs, and oil. Using a hand or stand mixer, mix on low speed for 1 minute and then on medium for 1 minute.
• Add avocados and mix until fully incorporated.
• Fold in chocolate chips and 1/2 cup Heath Milk Chocolate & Toffee Bits.
• Fill each muffin cup 2/3 of the way with batter. Sprinkle with remaining Heath Milk Chocolate & Toffee Bits and bake 18-20 minutes or until it springs back when touched. Let cool.

Salted Caramel Frosting Instructions

• In a large mixing bowl or stand mixer, beat butter for 1 minute or until creamy.
• Slowly add powdered sugar until fully incorporated.
• Add the creamer, caramel extract, and sea salt until light and fluffy. If the mixture is too thick, add more creamer, 1 tablespoon at a time.
• Add in Ghirardelli’s Salted Caramel Syrup.
• Place in a piping bag and frost cupcakes. Sprinkle with the Heath Milk Chocolate & Toffee Bits.

If you are a visual learner, scroll on down for the step-by-step tutorial with photos to show you how these are made.

How to make Heath Cupcakes (with pics!)

GATHER CUPCAKE INGREDIENTS

• 1 box Chocolate or Devil’s Food boxed cake mix
• 1 cup water
• 1/3 cup avocado oil
• 3 eggs
• 1 ripe avocados peeled and diced
• 1 cup chocolate chips
• 1/2 cup Heath Milk Chocolate & Toffee Bits

Instructions:

Preheat oven to 350 degrees.

Line a 12-cup muffin pan with baking liners. 

In a large mixing bowl, add cake mix, water, eggs, and oil. Using a hand or stand mixer, mix on low speed for 1 minute and then on medium for 1 minute. 

Add avocados and mix until fully incorporated.

Fold in chocolate chips and 1/2 cup Heath Milk Chocolate & Toffee Bits.

Tip: Use an ice cream scoop to evenly distribute the batter into each cup.

Fill each muffin cup 2/3 of the way with batter. 

Sprinkle with remaining Heath Milk Chocolate & Toffee Bits and bake 18-20 minutes or until it springs back when touched. Let cool.

How to make Salted Caramel Frosting:

GATHER FROSTING INGREDIENTS

• 2 sticks unsalted butter room temperature
• 4 cups confectioners’ sugar
• 1/4 cup half and half
• 1/2 tsp Coarse sea salt
• 1 tsp Watkins Caramel extract
• 1 Tbsp Ghirardelli’s Salted Caramel Syrup (Optional)
• 1/4 cup Heath Milk Chocolate & Toffee Bits

In a large mixing bowl or stand mixer, beat butter for 1 minute or until creamy. Slowly add powdered sugar until fully incorporated.

Add the creamer, Watkins caramel extract, and sea salt until light and fluffy. If the mixture is too thick, add more creamer, 1 tablespoon at a time. 

Add in Ghirardelli’s Salted Caramel Syrup.

Place in a piping bag and frost cupcakes. Sprinkle with the Heath Milk Chocolate & Toffee Bits.

If you’ve been craving a good, chocolate cupcake recipe that has an amazing topping texture, you really don’t want to miss out on this one! Every bite is utterly amazing.