So I made the cake into cupcake because I haven’t made cupcakes in a while. Well, I made these in the early afternoon and I told myself throughout the day that I would save a cupcake for myself for dessert. Well I was stupid for waiting that long. These cupcakes were freakin’ GREAT! As I type this up right now I can still taste that luscious, light, brown sugary cake in the my mouth and I ate it 30 minutes ago! I have to keep telling myself not to eat more. My sister ate four of them today! Make these, I tell you. Make these NOW!
The inside of this magnificent piece of food. I found myself
licking the wrapper to get every crumb.
And the strusel was mmmmm DE-LICIOUS!
Coffee Heath Bar Crunch Cake
adapted from Cake Keeper Cakes by Lauren Chattman
makes 15 cupcakes
4 Heath bars (1.4ounces each), chopped (5 fun sized Twix bars)
2 tbsp light brown sugar
2 tbsp unbleached all purpose flour
1 tbsp butter, softened
1½ cups unbleached all purpose flour
1 tbsp instant espresso powder (omited)
1½ tsp baking powder
½ tsp salt
½ cup (1 stick) unsalted butter, softened
1 cup packed light brown sugar
1 egg yolk
1½ tsp vanilla extract
1 cup milk (2% milk)
- Preheat the oven to 350F. Grease a 9inch round springform pan. (Line cupcake tin with liners)
- Combine the Heath bars (Twix bars), brown sugar, flour and butter in a medium mixing bowl. Work the mixture with your fingers until it resembles large crumbs.(I used the food processor here, just to make it easier, and I got smaller crumbs) Refrigerate until ready to use.
- Combine the flour, espresso powder, baking powder and salt in a medium mixing bowl.
- Combine the butter and brown sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. With the mixer on low speed, add the egg, egg yolk and vanilla.
- With the mixer on low speed, add a third of the flour mixture and then half the milk, scraping down the bowl after each addition. Repeat, alternating the flour and milk, ending with the flour.
- Scrape the batter into the prepared pan and smooth into an even layer with a spatula.
- Scatter the streusel onto the batter, distributing it evenly over the cake.
- Bake the cake until golden and a toothpick inserted in the centre comes out clean, 55 to 60 minutes (21 minutes for cupcakes with a convection bake). Let the cake cool in the pan on a wire rack for 5 minutes. Release the sides of the pan and use a large spatula to slide the cake from the pan bottom to onto a wire rack.
- Cool completely, cut into wedges and serve. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.
serving size: 1 cupcake
Calories 202.1 Total Fat 8.9 g Saturated Fat 1.4 g Polyunsaturated Fat 0.1 g Monounsaturated Fat 0.4 g Cholesterol 47.5 mg Sodium 153.2 mg Potassium 23.3 mg Total Carbohydrate 28.3 g Dietary Fiber 0.2 g Sugars 18.1 g Protein 3.4 g