Coffee Toffee Heath Bar Cupcakes


A friend of mine who is a huge Ben & Jerry’s Heath Bar Crunch ice cream fan was the one who turned me on to this cupcake recipe.  Not being a fan of coffee I thought this was going to be terrible, but was pleasantly surprised. Even if you don’t like coffee but love chocolate you will like this recipe.



  • 1 cup Water
  • 2 tablespoons instant coffee
  • 1 package (16.2 oz.) Devil’s Food cake mix
  • 3 eggs
  • 1/3 cup vegetable oil


  • 1/2 cup heavy whipping cream
  • 2 tablespoons instant coffee
  • 1 cup semi-sweet chocolate chips
  • 1 package (8 oz.) Heath Bar crushed into bits


Preheat oven to 350°F. Line muffin pan with baking cups.

In a small bowl, combine water and instant coffee; stir to dissolve.

In a large bowl, combine cake mix, coffee, eggs and oil. Beat with electric mixer on low speed for 30 seconds, scraping bowl frequently. Then, beat on medium speed for 2 minutes. Fill baking cups 2/3 full with batter.

Bake 16-18 minutes or until toothpick, inserted into the center, comes out clean. Cool cupcakes in pan 5 minutes. Remove from pan and place on cooling grid to cool completely.

For ganache, combine cream and instant coffee in small saucepan; stir to dissolve. Warm over medium heat until cream begins to steam; do not boil. Remove from heat and add chocolate chips; stir until smooth. Cool slightly.

Place 1/2 cup ganache in a gallon freezer bag with one corner cut off. Using the handle of a wooden spoon, create a small hole in the center of each cupcake; pipe in ganache. Dip tops of cupcakes in remaining ganache; lightly shake off excess. Immediately dip cupcake in heath bar bits.

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