Heath Bar Mini-Cakes with Heath Buttercream and Chocolate Ganache (And mini cupcakes too!)
June 18, 2011, 12:11 am
Filed under: baking | Tags: , , ,

I was really excited about this post for a couple of reasons. For one thing I love anything mini and this being a double dose of mini was especially exciting. More than that I was excited because when I think of Heath, I think of my mom.  When I was a kid we often indulged in the yumminess that is a DQ blizzard.  I was always a sucker for cookies and cream and my mom always got Heath. I LOVED my cookies and cream but Oh how I envied her Heath…lucky for me she always shared. 🙂 I don’t know why I never gave in and just got my own Heath blizzard. Maybe it was because I just couldn’t say no to Oreo…or maybe it was because I knew I’d always get to have the best of both worlds thanks to my always generous Mama . Either way as I’ve grown up anytime I’ve had a Heath bar it brings back warm and cherished memories. My mom and I are living in different states and have gone longer without seeing each other than  we ever have. I miss her more than words can say so I thought it appropriate to dedicate a post (and a delicious dessert) just to my beautiful Mom! I wish you were here to enjoy these! ❤

Now lets get to baking!

Start by being amazed how simple ingredients like this can transform into pure bliss in a bite.

 

 

 

 

Beat all those ingredients up then fold in a very special candy surprise!

 

 

 

 

 


 

 

 

 

 

Fill cupcake liners about half full

 

 

 

 

 

Bake until beautiful and let them cool completely.

 

 

 

 

 

 

What’s the secret ingredient to a rich, and yummy frosting?!

 

 

 

You guessed it…It all starts with butter!

 

 

 

 

 

Add sugar and whip whip whip!

 

 

 

 

 

 

Now on to the ganache….

The start to any good ganache is a nice high quality chocolate 🙂

 

 

 

 

 

 

 

Add warm cream and let it sit.

 

 

 

 

Add a few more things and whisk it up!

 

 

 

 

 

 

Now we get to assemble the cakes!

Make sure they’re even

 

 

 

 

 

 

 

Cut em in half

 

 

 

 

 

 

Fill with ganache

 

 

 

 

 

 


Frost

 

 

 

 

 

 

Top with heath candy pieces and eat!

 

 

 

 

 

 

 

 

Heath Mini Cakes:

2 cups sugar

1 3/4 cups flour

3/4 cups cocoa

1 1/2 teaspoon baking powder

1 1/2 teaspoon baking soda

1/2 teaspoon salt

1 package instant chocolate pudding

2 eggs

1/2 cup milk

1/2 cup sour cream

1/2 cup oil

1 tablespoon vanilla extract

1 cup boiling water

1 cup heath bits

Heath Butter Cream:

8 oz (2 sticks) unsalted butter softened

3-4 cups confectioners (powdered) sugar

1 teaspoon vanilla extract

3-4 tablespoons heavy cream

3/4- 1 cup heath bits, ground.  (I used what was left of the bag I had, which was about 3/4 of a cup but if you have extra I’d definitely add the extra 1/4 cup)

Chocolate Ganache:

4 ounces bittersweet chocolate

1/2 cup heavy cream

1 tsp vanilla extract

2  tablespoons corn syrup

Decoration:

2 Heath Candy Bars, broken into pieces

For the cake: Preheat oven to 350. Line cupcake pans.

In a large bowl whisk together sugar, flour, cocoa, baking powder, baking soda, salt and pudding mix. Add milk, oil, eggs and vanilla. Beat on medium speed until well blended (about 2 minutes) Continue beating while slowly adding in the boiling water. Beat about 30 seconds after adding the water. Fold in heath bits. Fill cupcake liners about half way. Bake 15 minutes or until a toothpick comes out clean. Let them cool completely on cooling rack.

For the frosting: Grind heath bits in a food processor or blender until powder-like, set aside. Whip the butter with a mixer until light and fluffy. Add the powdered sugar, a tablespoon or two at a time. Keep adding sugar until icing is nice and thick. Beat in the vanilla then add the cream one tablespoon at a time until smooth and spreadable. Beat in heath bits powder.

For the ganache: Cut chocolate into small pieces and place into a bowl. Heat heavy cream on medium heat until hot and simmering, do not let it boil. Pour the warm cream over the chocolate and let it sit for 5 minutes. Whisk smooth and whisk in vanilla and corn syrup.

-To assemble cakes:  Flip the cupcakes upside down. Make sure the sides are level and even. (I used a small glass for this)  Cut them in half and put ganache between the two layers. Put the top of the cupcake face down on the ganache.  Frost and decorate with broken heath candy bar pieces!

*Notes:  -For an easier time with assembling the cakes, freeze them for 30 minutes or so before handling.

– I also found the butter cream to be much more tasty after letting it sit in the refrigerator over night. I took it out, let it sit to a little cooler than room temp and whipped another tablespoon of cream into it. It really brought out the yummy heath flavor.

These were so delicious!

And these mini cupcakes were a special kinda one bite treat! 🙂