Peanut Butter Heath Cupcakes – a delectable doctored cake mix peanut butter cupcake with Heath Milk Chocolate Toffee Bits, topped with a fluffy cloud of chocolate buttercream and a Heath Miniatures.
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 because 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 really 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 oh-so-many peanut butter recipes will be gracing the blog (and my bake studio). Peanut Butter Lovers Unite! (You know you are one!!)
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 a 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 a 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 to you love to incorporate in your baking, but actually dislike working with?
A delectable doctored cake mix peanut butter cupcake with Heath Milk Chocolate Toffee Bits, topped with a fluffy cloud of chocolate buttercream and a Heath Miniatures.
- 1 yellow boxed cake mix
- 3/4 cup creamy peanut butter
- 1 cup water
- 1/4 cup vegetable oil
- 3 large eggs; at room temperature
- 1 and 1/3 cups Heath Milk Chocolate Toffee Bits
- 1 cup unsalted butter, softened
- 3/4 cup unsweetened cocoa
- 4 cups pure cane sugar powdered sugar¹
- 1 teaspoon vanilla extract
- 3-6 tablespoons milk
- 24 Heath Miniatures
Preheat the oven to 350F degrees. Line cupcake pan with cupcake liners. Set aside.
Add all cupcake ingredients to a large bowl except for Heath Baking Bits; mix until combined.
Add Heath Milk Chocolate Baking Bits to batter; mix until combined.
Scoop batter into cupcake liners, no more than a scant 2/3 full.
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.
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!
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.