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 Cupcakes Recipe
I’m a big fan of making cupcakes because they’re just fun. Look how cute they are! They’re easy to hold onto, they pack a huge flavor, and they’re just really easy to share with your loved ones as well. (although, sometimes it’s nice to make them and eat them all too…)
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 so worth it!
Ingredients needed for these Heath Bar Cupcakes
- 1 chocolate or devil’s food boxed cake mix
- 1 cup of water
- 1/3cup avocado oil
- 2 ripe avocados, diced
- 1 cup of chocolate chips
- 1/2 cup Heath Milk Chocolate & Toffee Bits
- 2 sticks room temperature unsalted butter
- 4cups confectioners’ sugar
- 1/4 cup half and half
- 1 teaspoon caramel extract
- 1/2 teaspoon sea salt
- 1 teaspoon of sea salt
- 1 tablespoon Ghirardelli’s Salted Caramel Syrup
- 1/4cup Heath Milk Chocolate & Toffee Bits
How to make Heath Cupcakes
Preheat oven to 350 degrees.
Line a 12-cup muffin pan with baking liners.
Steps 1-5: Ina 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.
Step 6: Add avocados and mix until fully incorporated.
Steps 7-8: Fold in chocolate chips and 1/2 cup Heath Milk Chocolate & Toffee Bits.
Step9: Add in Ghirardelli’s Salted Caramel Syrup.
Steps 10-11: Fill each muffin cup 2/3 of the way with batter. Sprinkle with remaining Heath Milk Chocolate & Toffee Bits and bake 18-20minutes or until it springs back when touched. Let cool
Salted Caramel Frosting:
Steps1-2: In a large mixing bowl or stand mixer, beat butter and powdered sugar for 1 minute or until creamy.
Steps 3-5: 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.
Step 6: Add in Ghirardelli’s Salted Caramel Syrup.
Steps 7-8: Place in a piping bag and frost cupcakes. Sprinkle with the Heath Milk Chocolate & Toffee Bits.