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.