November 27, 2012

Heath Cupcakes

My grandpa's favorite blizzard flavor was always heath with vanilla ice cream. I took that one step further and made my favorite blizzard flavor heath with chocolate ice cream. Heath and chocolate are such a wonderful combination. I can down multiple Skor bars in one sitting. I really need to commit to running a full marathon to keep up with my food habits.

These cupcakes were based on this version from Baker's Royale. They were a hit with my co-workers and make my top 10 list of favorite cupcakes.

Heath Cupcakes
1 cup (4.5 oz.) all purpose flour
1 cup plus 2 Tbsp. (7.3 oz.) sugar
1/3 cup plus 2 Tbsp. (1.5 oz.) unsweetened cocoa
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, melted and warm
2 large eggs
1 tsp. vanilla
1 tsp. instant coffee
1/2 cup warm milk
1/2 cup chocolate-covered toffee bits
Salted Caramel Buttercream Frosting
8 Tbsp. butter, divided
1/2 cup packed light brown sugar
2 Tbsp. milk
1/4 tsp. vanilla extract

2 to 3 cups powdered sugar
Chocolate Drizzle
1/2 cup melted chocolate chips, cooled to room temperature

To prepare cupcakes, preheat oven to 350˚F. Add flour, cocoa powder, sugar, baking soda, instant coffee and salt in a bowl, and mix thoroughly to combine. Add the butter, eggs, and vanilla and beat on medium speed for one minute. Add the butter and egg mixture and beat for 20 seconds. Scrape the sides of the bowl and add the warm milk. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour. Beat in toffee pieces. Divide batter evenly among the lined cups. Bake 18 to 22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool.

To prepare frosting, heat 4 Tbsp. butter in a small saucepan until melted. Stir in brown sugar and milk. Cook over medium-low heat for 1 minute. Cool the mixture to room temperature. Meanwhile, beat remaining 4 Tbsp. butter with 2 cups powdered sugar. Stir in the vanilla. Add cooled caramel sauce, and beat until desired consistency, adding more powdered sugar if necessary.

Pipe frosting onto cooled cupcakes, and drizzle with chocolate. Makes 24 cupcakes.

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