Tuesday, December 4, 2012

Chocolate Heath cupcakes

I had some leftover cocoa powder and Heath bits so I wanted to try to bake something. After my sad attempt at Reese's brownies for Thanksgiving, I had to redeem myself! I found the recipe(entire recipe listed at the bottom of the blog) on Taste of Home but I added some sugar to the icing. Alan said they were good, which means they are good. He hardly ever says that anything is good :)


Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 cup sugar
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1 cup water
  • 1/4 cup vegetable oil
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 1/2 cup milk chocolate toffee bits

In a large bowl, combine flour, sugar, cocoa and baking soda. Whisk the water, oil, vinegar and vanilla until smooth. Gradually add to dry ingredients just until combined. Stir in toffee bits.

I'm such a messy baker. Just look at that pan :/ You should see the sink and counter.. and side of the refrigerator .. and the apron I was wearing.

Fill paper-lined muffin cups two-thirds full(or in my case, all the way full). Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.





  • FROSTING:
  • 1-1/2 cups confectioners' sugar
  • 1/3 cup baking cocoa
  • 1/3 cup butter, softened
  • 2 tablespoons milk
  • 3/4 teaspoon vanilla extract
  • 3/4 cup English toffee bits 


  • For frosting, combine confectioners' sugar and cocoa; set aside. In a large bowl, beat butter and 1/2 cup cocoa mixture until smooth. Add milk, vanilla and remaining cocoa mixture; beat until desired spreading consistency is reached. Stir in 1/2 cup toffee bits. Frost cupcakes. Cover and refrigerate until serving. Top with remaining toffee bits before serving
    I always put my frosting in a ziploc bag and cut the corner off. For these I spread it around and dipped it in a plate of Heath bits.

    Ingredients
    • 1-1/2 cups all-purpose flour
    • 1 cup sugar
    • 1/4 cup baking cocoa
    • 1 teaspoon baking soda
    • 1 cup water
    • 1/4 cup vegetable oil
    • 1 tablespoon white vinegar
    • 1 teaspoon vanilla extract
    • 1/2 cup milk chocolate toffee bits
    FROSTING:
    • 1-1/2 cups confectioners' sugar
    • 1/3 cup baking cocoa
    • 1/3 cup butter, softened
    • 2 tablespoons milk
    • 3/4 teaspoon vanilla extract
    • 3/4 cup English toffee bits or almond brickle chips

    Directions

    • In a large bowl, combine flour, sugar, cocoa and baking soda. Whisk the water, oil, vinegar and vanilla until smooth. Gradually add to dry ingredients just until combined. Stir in toffee bits.
    • Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
    • For frosting, combine confectioners' sugar and cocoa; set aside. In a large bowl, beat butter and 1/2 cup cocoa mixture until smooth. Add milk, vanilla and remaining cocoa mixture; beat until desired spreading consistency is reached. Stir in 1/2 cup toffee bits.
    • Frost cupcakes. Cover and refrigerate until serving. Top with remaining toffee bits before serving. 
    • Note- the toffee on top will get soft. If you are making these for a party before hand, take some toffee to sprinkle on right before serving.
    • Yield: about 1-1/2 dozen regular size or 12 jumbo.

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