Heath Bar Cupcakes That Hit the Sweet Spot
Ever bite into something and get that perfect combo of rich, buttery crunch and soft, fluffy cake? That’s the magic of Heath Bar Cupcakes.
I prefer this recipe when I want to turn simple chocolate cupcakes into something that tastes like I spent hours on it (spoiler: I didn’t).
Crushed Heath bars melt slightly in the batter and give every bite a toffee kick. The real charm? A soft chocolate base meets sweet toffee chunks, topped with creamy frosting and extra crumbles.
You don’t need a fancy setup—just basic pantry items, a handful of Heath bars, and maybe a sweet tooth that won’t quit.
Prep & Baking Details
| Prep Time | Cook Time | Total Time | Servings | Course | Cuisine |
|---|---|---|---|---|---|
| 20 mins | 18 mins | 38 mins | 12 | Dessert | American |
Ingredients
| Ingredient | 12 Cupcakes | 6 Cupcakes | Alternatives |
|---|---|---|---|
| All-purpose flour | 1 ¼ cups | ⅔ cup | Gluten-free blend |
| Granulated sugar | ¾ cup | ⅓ cup | Coconut sugar |
| Cocoa powder | ⅓ cup | 3 tbsp | Dutch-processed cocoa |
| Baking soda | ½ tsp | ¼ tsp | – |
| Salt | ¼ tsp | ⅛ tsp | – |
| Egg | 1 large | 1 small | Flax egg |
| Milk | ½ cup | ¼ cup | Almond milk |
| Oil | ⅓ cup | 3 tbsp | Applesauce |
| Vanilla extract | 1 tsp | ½ tsp | – |
| Crushed Heath bars | ¾ cup | ⅓ cup | Toffee bits |
Tools You’ll Need
| Tool | Alternatives |
|---|---|
| Mixing bowls | Any clean containers |
| Electric mixer | Whisk (manual effort) |
| Measuring cups/spoons | Digital kitchen scale |
| Muffin tin & liners | Silicone molds |
| Oven | Toaster oven (adjust baking time) |
How to Make Heath Bar Cupcakes
Before diving into steps, let me say this: the key here is not overmixing and letting the toffee melt just enough—not burn—in the oven.
Here’s how I prefer to do it:
Step 1: Prep the Oven and Tin
Preheat your oven to 350°F (175°C). Line your muffin tin with cupcake liners or grease if you don’t have any.
Step 2: Dry Ingredients First
In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Stir well until everything is evenly mixed.
Step 3: Mix the Wet Ingredients
In another bowl, whisk together the egg, milk, oil, and vanilla extract. Whisk until the mixture looks smooth and slightly frothy.
Step 4: Combine and Fold
Pour the wet ingredients into the dry. Gently mix until you see no flour streaks. Fold in the crushed Heath bars—don’t stir too hard or they’ll melt before baking.
Step 5: Fill and Bake
Scoop batter into each cupcake liner, filling them about 2/3 full. Bake for 16–18 minutes or until a toothpick inserted comes out clean.
Step 6: Cool Before Frosting
Let the cupcakes cool for at least 10–15 minutes on a rack before you even think about frosting.
I prefer to pipe on a light caramel buttercream, but whipped cream works too.
Serving and Decoration Tips
- Top each cupcake with crushed Heath bars right after frosting so they stick well.
- A drizzle of caramel sauce over the frosting adds a nice sticky-sweet finish.
- If you want extra flair, a mini piece of Heath bar stuck vertically in the frosting looks great.
Variations to Try
- Mocha Heath Cupcakes: Replace half the milk with brewed espresso. It gives a subtle coffee punch.
- Peanut Butter Heath: Swirl in 2 tablespoons of peanut butter into the batter before baking.
- Heath Bar Lava Cupcakes: Place a square of milk chocolate in the center of each batter-filled cup before baking. It melts inside!
Each version still starts with the same base batter. Just tweak your add-ins or swap a liquid or two, and you’re set.
Storage Tips
- Room Temp: Store in an airtight container for 2–3 days.
- Fridge: Frosted cupcakes last 5–6 days chilled.
- Freezer: Freeze unfrosted cupcakes for up to 2 months. Thaw and frost later.
Extra Tips
- Don’t mix Heath bars in while they’re still frozen—they’ll sink.
- Use foil liners if you’re using a toaster oven; they hold shape better.
- Cupcakes are softest when eaten the day they’re made.
Common Mistakes & Fixes
| Mistake | Cause | Fix |
|---|---|---|
| Toffee pieces sinking | Too heavy or added too early | Toss in a little flour before folding in |
| Dry cupcakes | Overbaking or too little fat | Check oven temp, don’t overmix |
| Bitter taste | Too much cocoa or overbaked sugar | Use quality cocoa, check doneness |
FAQs
Can I use boxed cake mix instead?
Yes, but the texture and flavor won’t be quite the same. This homemade version brings out the toffee better.
Do Heath bars melt completely in the batter?
Nope, and that’s a good thing. They soften but still leave pockets of crunch.
Can I skip the cocoa powder?
Technically yes, but it won’t be a chocolate base—more like a vanilla-toffee cupcake.
Let’s Bake and Brag!
I suggest you give these Heath Bar Cupcakes a try soon—maybe for your next get-together or just a random Tuesday.
Once they’re out of the oven and frosted, don’t forget to snap a pic and tell me in the comments how yours turned out!
