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Chocolate Chip Heath Bar Cupcakes With Homemade Salted Caramel Frosting 2

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 Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Cuisine American
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

Video

Keyword cupcake, dessert, homemade, snackrecipe, snacks