A friend, and former coworker, of mine had a birthday coming up and it was time to celebrate. Her favorite candy bar is Heath…
I can’t say that I agree; the stuff gets stuck in my teeth.
But, she was the birthday girl and what the birthday girl wants, the birthday girl gets.
This is a super easy recipe and I’ve made it now three times, going on my fourth, since it seems to be a hit with everyone. Heath lover or not.
Maybe it’s because the cupcakes pays homage to the Heath bar, without the sticky, crunchy, stick-in-your-teeth part…with the exception of the topping…but you can leave that off if you don’t like it.
This time, I’m making them for my mom to take to work as a “hooray, I’m going to surgery on Thursday! ” celebration…makes sense, right? Her surgery is welcomed, btw, nothing serious. I’m psyched for her.
Like I said, this is super easy. Another doctored cake box recipe. The only thing I don’t like about doing cake box recipes is that it’s difficult to half the recipe, so you’re stuck with 24 cupcakes. Oh well…
Chocolate Buttermilk Cake
1/2 c. Canola Oil
3 Large Eggs
1/2 tsp. Pure Vanilla Extract
1 box Devil’s Food Cake Mix
1 c. Sour Cream (please, don’t go low fat)
1) Preheat your oven to 350 degrees. Line muffin tins with 24 cupcake liners
2) In the bowl of your standup mixer, mix together the buttermilk, oil, eggs, and vanilla until well combined.
3) Sift in the cake mix and mix until combined
4) Add the sour cream and mix on medium-high for 2 minutes
5) Fill cupcake liners 3/4 full and bake for 18 minutes. Your cupcake tester should come out clean
6) Remove cupcakes from tins and cool COMPLETELY on wire racks.
I found that warm cupcakes soaked up WAY too much of the filling and I had to reapply so much, I ran out of the caramel filling
Oozy Caramel Filling
2/3 c. Sweetened Condensed Milk
1/3 c. Caramel Ice Cream Topping (I’ve used Archer Farms and Smucker’s….both are great)
1) Whisk milk and caramel together
2) Fill a squeeze bottle (like the ketchup bottles at restaurants) with the mixture
3) Insert the tip of your squeeze bottle into the middle of each cupcake (don’t hit the bottom) and squeeze a good bit of caramel into the cupcake.
Now time for buttercream 🙂
1 c. Salted Butter
3 c. Powdered Sugar
4 T. Caramel Ice Cream Topping (or, if you have any left, the caramel filling you made earlier)
1 to 2 Tablespoons whipping cream
Heath Candy Bits (optional)
1) In the bowl of your standup mixer, beat butter for 2 minutes. It should be light and fluffy
2) Add powdered sugar, 1/2 c. at a time until you reach the desired consistency
3) Add the caramel and mix for another minute. If it’s too thick, add some whipping cream. If it’s too thin, add some more powdered sugar
4) Fill a piping bag, with your favorite decorative tip attached, and pipe a nice lil swirl on the top of each cupcake.
5) Top cupcakes with crushed Heath candy bars (optional — oh, and get the Chocolate Toffee bag. I saw “Heath” and got one that was just toffee)
Refrigerate these bad boys until an hour before serving and ENJOY!