Peanut Butter-Chocolate Chip Cupcakes with Heath Bar Frosting

by feastonthecheap on February 24, 2012

Mary Anne here. Chocolate + peanut butter, topped with Heath Bar bits = my idea of heaven! Not much more to say about this combo, other than that I should’ve come up with this before Lent!

The inspiration for these sinful cupcakes arose in the baking aisle of my local grocery store. It seems that many of my recipes begin percolating either by a stunning display of produce or something as simple as an item that’s on sale and just too tempting to pass up. So was the case of these cuppies: Heath Bar Toffee Bits, semi-sweet chocolate chips and peanut butter were all on sale so my vision of a Reese’s Cup in a cupcake tin took wing without much effort. I justified the caloric coup de diet by deeming them a celebration in honor of Feast on the Cheap’s third birthday…. Have a sweet weekend!

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Peanut Butter-Chocolate Chip Cupcakes with Heath Bar Toffee Bits Icing
Makes 24

Note: If you can’t find the Heath Bar Bits, simply buy 4or 5 Heath candy bars. Keep them in their wrappers and break them into small bits, using a wooden mallet or hammer.

Ingredients for the cupcakes:
2 cups all-purpose flour – stock
3 Teaspoons baking powder – stock
1/8 Teaspoon salt – stock
1 cup packed brown sugar – stock
½ cup peanut butter (I used creamy) – stock
6 Tablespoons sweet butter, softened – stock
1 Teaspoon vanilla – stock
2 eggs, lightly whipped – stock
1 cup milk (I used 1%) – stock
1 cup semi-sweet chocolate chips – stock
For the icing:
2 sticks sweet butter – stock
2/3 cup semi-sweet chocolate chips – stock
1 cup unsweetened cocoa powder – stock
1 Teaspoon vanilla extract – stock
2 ¼ cups confectioner’s sugar – stock
2/3 cup milk (I used 1%) – stock
1 cup Heath Bar Toffee Bits – $2.50
Grand Total Assuming a Well-Stocked Pantry: $2.50
Total Per Cuppie: $0.10

Directions:
1. Preheat the oven to 350 degrees. Line 2 standard muffin tins with cupcake paper cups.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a separate bowl, using an electric mixer, cream the butter with the brown sugar and peanut butter. Add the eggs and vanilla, beating well.

4. Using the lowest setting of the mixer, gradually combine the flour mixture alternately with the milk. Do not over beat or your cuppies will be too dry! Fold in the chocolate chips, using a wooden spoon.

5. Divide the batter evenly between the 24 paper-lined tins. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Transfer to a wire rack and allow to cool completely.

6. For the icing: In a heavy saucepan, over low flame, melt the butter with the milk and chocolate, stirring frequently. Transfer to a large bowl. Using a mixer, beat in the cocoa powder, confectioner’s sugar and vanilla.

7. Add the Heath Bar Toffee bits, stirring well to combine. Frost/ice each of the cupcakes. Garnish with additional Heath Bits if desired.