Peanut Butter Heath Cupcakes

Peanut Butter Heath Cupcakes – doctored cake mix peanut butter cupcakes with Heath Toffee Bits, topped with fluffy chocolate buttercream and Heath Miniatures.

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I’ve been on a bit of a peanut butter kick lately. I’ve been baking up a storm of peanut butter in my bake studio, and it all started with the Peanut Butter Heath Cookies.

The reason I’ve been on a peanut butter frenzy is twofold, first because I’ve been feeling really inspired by peanut butter. Who doesn’t love peanut butter? The second reason is that my hubby and I are getting ready to move and I am trying to use up baking ingredients.

As a passionate and slightly obsessed baker, I’ve accumulated A LOT of baking supplies and ingredients. Who needs two baker's dusting wands, three rolling pins, or six plus bags of chocolate chips? So I am cleaning house, whittling down, and finally getting to ingredients/recipes that were pushed aside.

The good thing for you and, honestly, me too, is that oh-so-many peanut butter recipes will be gracing the blog and my bake studio. Peanut Butter Lovers, Unite!

Peanut Butter Heath Cupcakes are seriously GOOD! First, you’ve got a fantastic soft and moist doctored cake mix cupcake, yellow cake mix with the addition of lip-smacking good peanut butter. Then you toss in a bag of Heath Milk Chocolate Toffee Bits and you’ve got yourself a damn good cupcake!

I am pretty sure nothing goes together better than peanut butter and chocolate, which makes chocolate buttercream frosting an absolute necessity for these cupcakes. I opted for a quick and easy straight butter buttercream recipe, and of course, what Peanut Butter Heath Cupcake would be complete without being dressed up with Heath Miniatures?

POW! You’ve got yourself a swoon-worthy Peanut Butter Heath Cupcake with Chocolate Buttercream!!

On a side note, as much as I enjoy baking with peanut butter, working with peanut butter is the worst. What ingredient do you love incorporating into your baking but dislike working with?

Peanut Butter Heath Cupcakes

Doctored cake mix peanut butter cupcakes with Heath Toffee Bits, topped with fluffy chocolate buttercream and Heath Miniatures.

Servings 2 dozen standard cupcakes

Print Recipe

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Prep Time 45 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Ingredients

  

1x2x3x

For Peanut Butter Heath Cupcakes

• 1 yellow boxed cake mix
• ¾ cup creamy peanut butter
• 1 cup water
• ¼ cup vegetable oil
• 3 large eggs, at room temperature
• 1 and ⅓ cups Heath English Toffee Bits

For Chocolate Buttercream

• 1 cup unsalted butter, softened
• ¾ cup unsweetened cocoa
• 4 cups powdered sugar ¹
• 1 teaspoon vanilla extract
• 3-6 tablespoons milk
• 24 Heath Miniatures

Instructions

 

For Peanut Butter Heath Cupcakes

• Preheat the oven to 350F degrees. Line a cupcake pan with cupcake liners. Set aside.
• Add all cupcake ingredients to a large bowl except for Heath English Toffee Bits; mix until combined.
• Add Heath English Toffee Bits to batter; mix until combined.
• Scoop batter into cupcake liners, no more than ⅔ full, or use a #24 disher.
• Bake for about 15-17 minutes. Check cupcakes around 15 minutes to avoid over-baking. Insert a toothpick into the center of the cupcake, if it comes out clean it is done. Remove cupcakes from oven and allow cupcakes to cool in cupcake pan for 5 minutes; transfer to wire rack and cool completely. Cupcakes should be cooled completely before frosting.

For Chocolate Buttercream

• In a large bowl using an electric mixer, cream butter until creamy and smooth. Add cocoa and vanilla extract; mix until combined.
• Turn mixer on lowest speed and slowly add 2 cups of powdered sugar; mix until creamy. Scrape down bowl as necessary. Adding the powdered sugar gets dusty - place a damp towel over the top of the mixer to shield flying powdered sugar dust.
• Continue to slowly add remaining powdered sugar; blend until completely combined.
• Once all powdered sugar has been mixed in, add 1 tablespoon of milk at a time and mix. Continue to add and mix until desired consistency is achieved.
• Frost using a decorating tip or spatula onto cooled cupcakes; top with Heath Miniatures. Eat & Enjoy!

Notes

Store Peanut Butter Heath Cupcakes in an airtight container; will keep for 3+ days.

Store Chocolate Buttercream in an airtight container in the refrigerator for 1+ weeks. When you are ready to use, bring to room temperature and re-whip; adding milk as needed.

¹ For a creamy buttercream use pure cane sugar powdered sugar. If it doesn't say "pure cane sugar" it is beet sugar, which can leave buttercream gritty.

DID YOU BAKE THIS RECIPE? I'D LOVE TO SEE IT!Mention @sarahsbakestudio or tag #sarahsbakestudio!