Last summer I stumbled upon the Snickers cupcakes on My Baking Addiction. Who would have known that one recipe would eventually result in the displacement of my cupcake idol, Martha Stewart in favor of Jamie at MBA.
I have made several of her recipes, starting with the Snickers cupcakes. I’ve even branched away from her cupcakes and made her beautiful Apple Cinnamon Cheesecake last Thanksgiving. Every recipe I’ve ever made of hers (or was inspired by one of hers) has turned out nothing short of incredible and this one was no exception.
I don’t use her doctored cake mix (although I have in the past and it is delish!), but instead I use the easiest chocolate cupcake recipe ever, which is from Martha.
These cupcakes are SO good. The cake is moist and rich, and the little bits of Heath bar baked into the batter is a nice little surprise. The frosting is SO creamy and delicious. I go a little shy of the 2 pounds that Jamie’s recipe calls for, so that it isn’t overly sweet. Guys, this is seriously the BEST buttercream recipe ever. If you only use one buttercream for the rest of your life, make it this one.
Unfortunately I’m taking these cupcakes to work with me tomorrow… although I may keep one or two here for my own enjoyment over the weekend =)
Heath Bar Cupcakes
(Recipe courtesy of Martha Stewart)
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup warm water
- 3/4 cup buttermilk
- 3 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
- 1 cup of Heath Bar bits (Not part of Martha’s recipe, obviously.)
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
- Fold in Heath bits into the batter.
- Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
(Recipe courtesy of My Baking Addiction)
- 3 sticks unsalted butter, softened
- 1 tablespoon vanilla extract
- 7 cups of confectioners’ sugar, sifted
- 4-6 tablespoons milk
- In a large mixing bowl, cream butter until fluffy. Slowly add in confectioner’s sugar, and continue creaming until well blended.
- Add vanilla, and 3 tablespoons milk. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.
- Take 4-5 Heath Bars.
- Cut into triangular shaped pieces.
- Stab that incredible mound of frosting with one.
- Immediately eat any leftover pieces.