Gingerbread cupcakes 1 box spice cake mix 3 eggs 1/3 cup molasses 1/3 cup oil 1/2 cup milk Mix together cake mix, eggs, molasses, oil and milk. Pour into paper liners and fill 3/4 full. (I did 18 cupcakes) Bake at 350 degrees for 15-18 minutes Frosting 1/2 cup butter 8 ounces cream cheese, softened 1 cup packed light brown sugar (make sure it is fresh)
These Heath Bar Cupcakes have that delicious, buttery toffee flavor baked right into the cake. They’re then topped with my favorite buttercream frosting and a drizzle of rich, dark chocolate ganache. As if that wasn’t enough, I nestled a piece of Heath Bar directly on top of each cupcake for a finishing touch.