Servings: 24

Weight Watcher Smart Points: 28

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 4 oz bittersweet chocolate, chopped into very small pieces
  • 2 pounds confectioners' sugar, sifted
  • 2 tablespoons light corn syrup
  • 1 (18.25 ounce) package devil's food cake mix
  • 4 eggs, lightly beaten
  • pinch of fine grain sea salt
  • 5 1.4-ounce Heath Bars, chopped into large pieces
  • 4-6 tablespoons heavy cream or milk
  • 1/2 cup heavy whipping cream
  • 2 tablespoons honey
  • 1 (5.9 ounce) package instant chocolate pudding mix
  • 1 tablespoon instant espresso granules dissolved in 1/2 cup warm water
  • 1 cup sour cream
  • 1 cup Heath English Toffee Bits
  • 4 sticks unsalted butter, softened
  • 2 teaspoons vanilla
  • 1 tablespoon clear vanilla extract
  • 2 teaspoons pure vanilla extract
  • 1 cup vegetable oil


  1. For the Cupcakes1
  2. Preheat oven to 350 degrees F
  3. Line muffin tin with paper liners or spray with non-stick cooking spray.2
  4. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso water mixture
  5. Beat for about two minutes on medium speed until well combined
  6. Fold in Heath English Toffee Bits.3
  7. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.4
  8. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched
  9. Allow cupcakes to cool inside muffin tins for about 10 minutes.5
  10. Remove cupcakes from muffin tins and allow to fully cool on a wire rack
  11. Once cupcakes are cool, prepare your frosting.For the Buttercream1
  12. In a large mixing bowl, cream butter until fluffy
  13. Slowly add in confectioners sugar, and continue creaming until well blended.2
  14. Add salt, vanilla, and 3 tablespoons of heavy cream or milk
  15. Blend on low speed until moistened
  16. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency
  17. Beat at high speed until frosting is smooth and fluffy.For the Ganache1
  18. In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.2
  19. Place chocolate pieces in a heat safe bowl
  20. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes
  21. Whisk the cream and chocolate until smooth and thoroughly combined
  22. Whisk in the honey, corn syrup, and vanilla
  23. Allow to cool for about 15 minutes
  24. Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting.3
  25. Spoon the glaze on the tops of the frosted cupcakes, allowing it to drip down the sides a little bit
  26. Dont add too much glaze or it will drip all over your liners.4
  27. Top each cupcake with a piece of Heath Bar.5
  28. Store cupcakes in the refrigerator
  29. Remove them to room temperature one hour before serving.

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