Heath Candy Bar cupcake Recipe

Heath Candy Bar cupcake batter

Heath Candy Bar cupcake batter

Heath Candy Bar cupcake batter topping

Heath Candy Bar cupcake recipes

Heath Candy Bar cupcake frosting Recipe

heath bar filled cupcake recipe


Heath Candy Bar
Cupcake Recipe

Make this Heath Candy Bar Cupcake Recipe for the ones you love and the will fall even more deep in love with you! This is a cupcake recipe that will keep them coming back for more. We recently made this for a Super Bowl party and it had everyone begging for this ooey gooey cupcake recipe.

One of the surprise treats of this cupcake recipe is it's filled with a layer of bits of Heath Bar Toffee Chips and Chocolate Chips in a cream cheese filling. Then there's the creamy, carmel, cream cheesy frosting too. This is a cupcake recipe that will melt in your mouth!

We then decorated it with extra chocolate chips, Heath Bar Toffee Chips and a Floral Cupcake Wrapper

  • 1 cup sugar
  • 1 cup buttermilk
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 ounces fat-free cream cheese
  • 2 tablespoons confectioners' sugar
  • 1 egg
  • 1 cup Heath Bar Toffee Chips
  • 1 cup Chocolate Chips
  • 1/3 cup butter, cubed
  • 1/3 cup packed brown sugar
  • 3 tablespoons fat-free milk
  • 1-1/2 cups confectioners' sugar
  • 6 oz cream cheese


  • In a large bowl, beat the sugar, buttermilk, oil and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture until blended.
  • For filling, in a small bowl, beat cream cheese and confectioners' sugar until light and fluffy. Add egg; mix well. Stir in the Heathy Candy Bar Toffee Chips and Chocolate Chips
  • Fill paper-lined muffin cups one-third full with batter. Drop filling by tablespoonfuls into the center of each cupcake (cups will be about half full). Bake at 350° for 20-25 minutes or until a toothpick inserted in the filling comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • For frosting, in a small saucepan, melt butter. Stir in brown sugar. Bring to a boil; cook for two minutes, stirring occasionally. Remove from the heat; stir in the milk, then confectioners' sugar. Cool and then add cream cheese and mix until frosting reaches spreading consistency. Frost cupcakes with a pastry bag. Yield: 1-1/2 dozen.

Cupcake Decorating Tip: Discover how to frost with a pastry bag with our Video Tutorial.  Add an Edible Cupcake Topper or a decorative Cupcake Wrapper to make your cupcake stand out.

Visit Bella Cupcake Couture for more Cupcake Recipes and decorating ideas.




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