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