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Heath Bar Cupcakes

2/21/2015

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If you've followed my blog for very long at all you know about my extreme love affair with chocolate - dark chocolate in particular.  I'm a purist when it comes to chocolate too - I prefer straight chocolate -- without anything added to it. 
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I have been know to slice the chocolate off of a Snickers bar and throw the rest of the candy away.   I've also been known to peel the chocolate off of a Klondike bar, eat it, rewrap the naked ice cream and put it back in the freezer.  (By the way, I wouldn't recommend this - my family FREAKS OUT when they find naked Klondike bars in the freezer.  They all know who to blame though.)  :)
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The only candy bars that I really ever crave are chocolate bars with English toffee.  (Heath Bars, Scor Bars) I still eat the chocolate off first and then savor the toffee but I really do like the toffee/chocolate combination.  

When they first came out with the bags of Heath Bar bits, I was adding them to everything that I baked.
If you haven't tried these - you really should.  They are great in chocolate chip cookies and brownies so it was time for me to try them in a batch of chocolate cupcakes.  Heath bar cupcakes?  Why not?
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Heath Bar Cupcakes
1 cup flour
1 cup plus 2 Tablespoons sugar
1/3 cup plus 2 Tablespoons cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, melted
2 eggs
1 teaspoon vanilla
1/2 cup hot coffee
1 cup Heath Bar Bits

Chocolate Ganache
1/3 cup dark chocolate
2 Tablespoons heavy cream
4 Tablespoons powdered sugar

Vanilla Buttercream
6 egg whites
1 1/2 cups sugar
1/2 teaspoon cream of tartar

7 Miniature Heath Bars
Combine flour, sugar, cocoa, baking soda and salt in bowl of standing mixer.
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Melt butter in microwave safe bowl.
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Whisk in eggs and vanilla.
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Add wet ingredients to dry ingredients in mixer and beat for 1 minute on medium speed.
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Add hot coffee and beat until just combined.

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Stir in Heath Bar Bits.
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Scoop batter into 14 paper lined jumbo cupcake tins.

Bake 23 minutes at 350.
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Prepare a batch of vanilla buttercream.  Pipe a small amount of buttercream on top of each cooled cupcake.
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Refrigerate cupcakes at least 10 minutes to set buttercream slightly.
Make ganache and drizzle a small amount on each cupcake. 
Top with another dollop of buttercream and garnish with a miniature Heath Bar.
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A Heath Bar cupcake that passes the test of even the most critical chocolate purist.  Give these a try and let me know what you think. 

Ciao!
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