Peanut Butter-Chocolate Chip Cupcakes with Heath Bar Toffee Bits Icing
Makes 24

Note: If you can’t find the Heath Bar Bits, simply buy 4or 5 Heath candy bars. Keep them in their wrappers and break them into small bits, using a wooden mallet or hammer.

Ingredients:
2 cups all-purpose flour – stock
3 Teaspoons baking powder – stock
1/8 Teaspoon salt – stock
1 cup packed brown sugar – stock
½ cup peanut butter (I used creamy) – stock
6 Tablespoons sweet butter, softened – stock
2 eggs, lightly whipped – stock
1 cup milk (I used 1%) – stock
1 cup semi-sweet chocolate chips – stock
For the icing:
2 sticks sweet butter – stock
2/3 cup semi-sweet chocolate chips – stock
1 cup unsweetened cocoa powder – stock
2 Teaspoons vanilla extract – stock
2 ¼ cups confectioner’s sugar – stock
2/3 cup milk (I used 1%) – stock
1 cup Heath Bar Toffee Bits – $2.50
Grand Total Assuming a Well-Stocked Pantry: $2.50
Total Per Cuppie: $0.10

Directions:
1. Preheat the oven to 350 degrees. Line 2 standard muffin tins with cupcake paper cups.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a separate bowl, using an electric mixer, cream the butter with the brown sugar and peanut butter. Add the eggs and vanilla, beating well.

4. Using the lowest setting of the mixer, gradually combine the flour mixture alternately with the milk. Do not over beat or your cuppies will be too dry! Fold in the chocolate chips, using a wooden spoon.

5. Divide the batter evenly between the 24 paper-lined tins. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Transfer to a wire rack and allow to cool completely.

6. For the icing: In a heavy saucepan, over low flame, melt the butter with the milk and chocolate, stirring frequently. Transfer to a large bowl. Using a mixer, beat in the cocoa powder and vanilla.

7. Add the Heath Bar Toffee bits, stirring well to combine. Frost/ice each of the cupcakes. Garnish with additional Heath Bits if desired.

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