Chocolate Chip Heath Bar Cupcakes With Salted Caramel Frosting

This post contains affiliate links and/or images. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases, at no cost to you. I love a recipe that can offer a fun twist on a classic candy bar, like my favorite Heath Bar. Caitlin and I were experimenting in the kitchen recently and we came up with a delicious recipe for Chocolate Chip Heath Bar Cupcakes With Salted Caramel Frosting that you’ll totally love.

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Chocolate Chip Heath Bar Cupcakes With Homemade Salted Caramel Frosting pin1

Chocolate Chip Heath Bar Cupcakes With Salted Caramel Frosting

Did you know that Heath Bars were first invented in 1928? When they were first released, customers were able to order them with their milk deliveries. By 1932, Heath Bar went international. Now, they remain a family favorite across the world. I am and always will be a huge fan.

Chocolate Chip Heath Bar Cupcakes With Homemade Salted Caramel Frosting

My Secret To Moist Cupcakes

My Heath Bar Cupcakes are a breeze to make. What’s best is that they use a boxed cake mix, making the process that much easier. I also added avocados to the recipe. This baking trick is one of my personal favorites! Avocado gives the cupcakes so much more moisture. This is why these cupcakes are so delightful to bite into.

Chocolate Chip Heath Bar Cupcakes With Homemade Salted Caramel Frosting pin2

Candy? Yes Please!

The recipe also calls for a generous amount of Heath Milk Chocolate & Toffee Bits. This is what
makes these cupcakes Heath Bar-inspired treats! I also sprinkle the toffee bits on my delicious
homemade buttercream. With every bite of this cupcake, you’ll be getting a delicious burst of Heath Bar flavor.

Chocolate Chip Heath Bar Cupcakes With Salted Caramel Frosting

Chocolate Chip Heath Bar Cupcakes ingredients

Cupcake Ingredients:

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

Salted Caramel Frosting Ingredients

Salted Caramel Frosting 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 of sea salt
  • 1 tablespoon Ghirardelli’s Salted Caramel Syrup
  • 1/4 cup Heath Milk Chocolate & Toffee Bits

 KitchenAid KHM7210CU 7-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk - Contour Silver KitchenAid KSM75SL Classic Plus 4.5-Qt. Tilt-Head Stand Mixer, Silver Stainless Steel Mixing Bowls (Set of 5), Non Slip Colorful Silicone Bottom Nesting Storage Bowls by Aammaxs-yyi, Polished Mirror Finish For Healthy Meal Mixing and Prepping 1.5-2 - 2.5-3.5 - 7QT M KITCHEN WORLD Heat Resistant Silicone Spatulas Set - Rubber Spatula Kitchen Utensils Non-Stick for Cooking, Baking and Mixing - Ergonomic, Dishwasher Safe Bakeware Set of 4, Orange Ghirardelli Chocolate (16oz) & Caramel (17oz) Sauces in Squeeze Bottles Hershey's Heath Bits 'O' Brickle Baking Pieces - 8 oz - 2 pk Gevalia Signature Blend Keurig K Cup Coffee Pods, 100 Count Keurig K-Classic Coffee Maker, Single Serve K-Cup Pod Coffee Brewer, 6 To 10 Oz. Brew Sizes, Black

Directions:

Chocolate Chip Heath Bar Cupcakes Step 1

Step 1: 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. 

Chocolate Chip Heath Bar Cupcakes Step 2

Step 2: Add avocados and mix until fully incorporated. Add in Ghirardelli’s Salted Caramel Syrup

Chocolate Chip Heath Bar Cupcakes Step 3

Step 3: Fold in chocolate chips and 1/2 cup Heath Milk Chocolate & Toffee Bits.

Chocolate Chip Heath Bar Cupcakes Step 4

Step 4: Fill each muffin cup 2/3 of the way with batter.

Chocolate Chip Heath Bar Cupcakes Step 5

Step 5: 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:

Salted Caramel Frosting Step 1

Step 1: In a large mixing bowl or stand mixer, beat butter and powdered sugar for 1 minute or until creamy. 

Salted Caramel Frosting Step 2

Step 2: 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. 

Salted Caramel Frosting Step 3

Step 3: Add in Ghirardelli’s Salted Caramel Syrup

Salted Caramel Frosting Step 4

Step 4: Place in a pastry bag and pipe frosting onto cupcakes.

Salted Caramel Frosting Step 5

Step 5: Sprinkle with the Heath Milk Chocolate & Toffee Bits and drizzle with caramel syrup.

Chocolate Chip Heath Bar Cupcakes With Homemade Salted Caramel Frosting 2

Are you a fan of Heath Bars? What kind of memories do they give you? If you end up making my
recipe, I’d love for you to tag me on Instagram and Facebook. I’m excited to see photos of your
creation!

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Chocolate Chip Heath Bar Cupcakes With Salted Caramel Frosting

I love a recipe that offers a fun twist on a classic candy bar, like my Chocolate Chip Heath Bar Cupcakes With Salted Caramel Frosting. You'll love them!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: cupcake, dessert, homemade, snackrecipe, snacks
Servings: 12 cupcakes

Equipment

  • Hand or stand mixer

Ingredients

  • 1 chocolate or devil’s food boxed cake mix
  • 1 cup of water
  • 1/3 cup corn oil
  • 3 eggs
  • 2 ripe avocados diced
  • 1 cup of chocolate chips
  • 1/2 cup Heath Milk Chocolate & Toffee Bits
  • 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 of sea salt
  • 1 tablespoon 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.
  • Add in Ghirardelli’s Salted Caramel Syrup
  • 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:
  • In a large mixing bowl or stand mixer, beat butter and powdered sugar for 1 minute or until creamy.
  • 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

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