Servings: 24

Weight Watcher Smart Points: 28

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes

Ingredients

    Instructions

    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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