Tomorrow is the big day…Step 1! As scared as I am, I’m more ready for it to just be a bad memory. I may or may not have been stress baking this week (I think I baked something every day haha). Oh well. I saw a recipe for Heath cupcakes on another blog and decided to make my own version. I’m not a big candy bar fan, but I love Heath blizzards from Dairy Queen! Yes, I have tried other flavors but I always come back to Heath. I took my favorite chocolate cupcake recipe and folded Heath bits into the batter, topped with an almond flavored butter cream, chocolate ganache, and more Heath bits….I never said they were “health” cupcakes =). I sent the leftovers to work with Jordan and he said they were a hit. I don’t know if I’d pick these cupcakes over a blizzard, but the DQ here in Johnson City just doesn’t make blizzards as good as the DQ in Jamestown so if I’m here in JC it would be a tough call. I did eat one cupcake with a scoop of vanilla bean ice cream on the side and it was pretty good like that too! Enjoy!
For the cupcakes:
3 ounces bittersweet chocolate, chopped fine
1/3 cup Dutch-processed cocoa
3/4 cup hot coffee
3/4 cup bread flour
3/4 cup granulated sugar
1/2 tsp salt
1/2 tsp baking soda
6 tbsp vegetable oil
2 large eggs
2 tsp white vinegar
1 tsp vanilla extract
1 cup Heath bits
1. Preheat oven to 350 degrees F.
2. Line muffin tins with paper liners (21).
3. Place chocolate and cocoa in medium bowl. Pour hot coffee over mixture and whisk until smooth. Cool slightly, about 5 minutes in refrigerator. Whisk flour, sugar, salt, heath bits and baking soda together in medium bowl; set aside. Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.
4. Divide batter evenly among muffin pan cups.
5. Bake for 15-17 minutes, or until edges are springy to touch and center is almost set.
6. Cool cupcakes thoroughly on wire rack.
For the icing:
2 sticks softened butter
6 cups powdered sugar
1/2 tsp almond extract
1 tsp vanilla extract
4-6 tbsp heavy cream
Beat butter until light and fluffy. Add sugar and extracts and beat until fully incorporated. Add cream one tablespoon at a time until you reach your desired consistency. Pipe onto cooled cupcakes.
For the ganache:
4 oz bittersweet chocolate, chopped into very small pieces
1/2 cup heavy whipping cream
2 tablespoons honey
2 tablespoons light corn syrup
2 teaspoons vanilla
1. In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.
2. Place chocolate pieces in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. Whisk in the honey, corn syrup, and vanilla. Allow to cool for about 15 minutes. Drizzle over cupcakes and sprinkle with extra heath bits, if desired.