Saturday, December 17, 2011

Holiday Sugar Rush: Caramel & Heath Bar Cupcakes

These cupcakes are deliciously moist and caramel-y. If you have an event you want to take cupcakes to, you can't go wrong with these. Yum!
Note: All cupcake flags and toppers were made using Stampin' Up stamping sets and ink colors.

Caramel and Heath Bar Cupcakes

Chocolate Cupcakes:
Recipe from Your Cup of Cake
¾ cup buttermilk
½ cup oil
3 eggs
1 teaspoon vanilla extract
1 cup sour cream
1 box Devil’s Food Cake Mix
2 Heath Bars, crushed 

Preheat oven to 350 degrees and line 2 muffin tins with 24 cupcake liners.
Combine buttermilk, oil, eggs and vanilla.
Sift in (for easy mixing) cake mix and add sour cream. Stir in the heath bars.
Fill liners ¾ full and bake for 18-22 minutes or until an inserted knife comes out clean. Cool in the pan.

Vanilla Buttercream Frosting

Caramel Sauce

You'll also need Heath Bars, broken into bits or a bag of broken toffee bits

Once cupcakes have cooled and frosting and caramel sauce have been prepared, put the caramel sauce into a squeeze bottle. Poke the tip of the squeeze bottle into the cupcakes and squeeze in caramel sauce until the cupcake begins to expand. Go ahead and poke and fill each cupcake a couple times until all the caramel sauce has been used.
Once you've filled all the cupcakes with caramel sauce, pipe the buttercream frosting onto them. Top with crushed Heath bars.

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