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Heath Bar Cupcakes with Salted Caramel Frosting

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Got a bunch of left over Halloween candy laying around? Call up your sweet tooth and get your fat pants ready, because these Heath Bar Cupcakes with Salted Caramel Frosting are not messing around.

I am not a purist when it comes to cupcake flavors. While I do appreciate a good solid vanilla or yellow cake with vanilla frosting, sometimes, certain seasons of your life call for something a little more decadent.

chocolate toffee cupcake on a plate

Naughty if you will.

heath bar cupcakes on a tray

But not too naughty. This is a family blog. So let’s throw in a healthy twist and make these avocado cupcakes for good measure.

But of course, they’ll still have all the sweet sweet mojo that a chocolate toffee cupcake oughta have.

Just don’t tell the kids there’s healthy stuff in it. That can be our secret, mmkay?

So grab those leftover mini Heath bars from your kid’s Halloween candy stash, and let’s get baking!

Pin this recipe!

Heath Bar Cupcakes Recipe

Heath Bar Cupcakes

Heath Bar Cupcakes

Yield: 12
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 1 hour
Total Time: 1 hour 30 minutes

These rich chocolate and toffee Heath Bar Cupcakes can be made with leftover Halloween candy, with a bit of avocado for a healthier twist!

Ingredients

  • 1 chocolate or devil’s food boxed cake mix
  • 1 cup water
  • 1/3 cup avocado oil
  • 3 eggs
  • 2 ripe avocados, mashed
  • 1 cup chocolate chips
  • 1/2 cup Heath Milk Chocolate & Toffee Bits

Instructions

  1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with baking liners.
  2. In a large mixing bowl, add cake mix, water, eggs and oil.
  3. Using a hand or stand mixer, mix on low speed for 1 minute and then on medium for 1 minute.
  4. Add avocados and mix until fully incorporated.
  5. Fold in chocolate chips and 1/2 cup Heath Milk Chocolate & Toffee Bits.
  6. Add in Ghirardelli’s Salted Caramel Syrup
  7. Fill each muffin cup 2/3 of the way with batter. Sprinkle with remaining Heath Milk Chocolate & Toffee Bits
  8. Bake 18-20 minutes or until it springs back when touched. Let cool.
  9. Once cool, top with salted caramel frosting.

Notes

Additional time is cooling time before frosting.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 429 Total Fat: 22g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 53mg Sodium: 370mg Carbohydrates: 56g Net Carbohydrates: 0g Fiber: 4g Sugar: 35g Sugar Alcohols: 0g Protein: 5g
Salted Caramel Frosting

Salted Caramel Frosting

Yield: 12
Prep Time: 5 minutes
Total Time: 5 minutes

Sweet, rich, decadent salted caramel frosting is the PERFECT pair for chocolate cake or cupcakes. Its positively sublime with just about anything!

Ingredients

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

Instructions

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

Notes

Makes enough frosting for 12 cupcakes

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 346 Total Fat: 19g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 47mg Sodium: 301mg Carbohydrates: 45g Net Carbohydrates: 0g Fiber: 0g Sugar: 44g Sugar Alcohols: 0g Protein: 1g
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Salted Caramel Frosting Recipe