Heath Bar Chocolate Crunch Cupcakes, Gluten Free

The very first Ben & Jerry’s  ice cream I tasted was Heath Bar Crunch.  Like most of the universe I was instantly smitten. It was love at first bite. That we lived in the land of Ben & Jerry’s didn’t hurt and certainly made those long cold winters a little more entertaining.

Heath Bar and the high-test Coffee Heath Bar Crunch remain my two true Ben & Jerry loves no matter how many crazy flavors have been invented since. This cupcake is an ode to that allegiance, like a trip down memory lane – but without the snowy winters anymore (left coast).

You will need a small amount of Almond Paste for the cupcake recipe – you really want to make sure it is GF so read the label. But you can always make your own – it is pretty easy and One Perfect Bite will show you how to do that.

The cupcake is infused with a coffee Heath Bar chocolate flavor and topped with a coffee toffee buttercream. You could absolutely make your own toffee.  David Lebovitz has a fabulous recipe that I’ve made several times – highly recommended. But those Hershey’s Heath Bits are pretty tasty and save a little time and effort.

Toffee. Chocolate. Butterscotch. And Heath Bar Crunch Ice Cream. Now that’s a party.


Heath Bar Chocolate Crunch Cupcakes, Gluten Free
This cupcake has all the flavors you've come to expect in Heath Bar Crunch Ice Cream. It is a cupcake that is slightly over the top, but sometimes that is a good thing. Serve all by itself or with a scoop of Heath Bar Crunch Ice Cream because in this case, more of a good thing is better. Cupcake today. Treadmill tomorrow.
  • 8 oz. GF flour (5 oz. superfine brown rice flour, 2 oz. tapioca starch/flour, 1 oz. superfine white rice flour) (about 1¾ cups)
  • 7 oz. sugar (about 1 scant cup)
  • 2 oz. almond paste broken into small pieces (about ¼ cup)
  • 2 tablespoons cultured dry buttermilk powder (Saco)
  • 1 heaping teaspoon baking powder
  • 1 teaspoon powdered instant espresso
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 4 oz. unsalted butter, browned (1 stick)
  • 1 oz. butterscotch sauce (about a heaping tablespoon) (I use Mrs. Richardson's)
  • 3 large whole eggs
  • 2 oz. sour cream or yogurt (about ¼ cup)
  • 1 teaspoon vanilla
  • 1.5 oz. mini chocolate chips (about ¼ cup)
  • 2.75 oz. Heath Bar bits (Hershey) (about ½ cup)
Coffee Toffee Buttercream
  • 8 oz. unsalted butter, chilled room temperature (2 sticks)
  • 6 tablespoons butterscotch sauce topping
  • 1 teaspoon instant espresso powder
  • pinch salt
  • 1 teaspoon vanilla
  • 20 oz. powdered sugar, sifted (1.4 pounds or about 5 cups)
  • 3-4 tablespoons almond milk (any kind of milk will do)
  • Mini Heath candy bars cut in half
  1. Preheat oven to 350. Place cupcake liners in a regular sized muffin tin. (12-16) Set aside.
  2. Place sugar and almond paste pieces in a food processor and pulse until everything is smooth - no lumps. Place in a stand mixer bowl. Weigh the flours, and add in the buttermilk powder, baking powder, instant espresso powder, baking soda and salt to the same bowl with the sugar/almond paste. Whisk to combine. Brown the butter in a deep but small saucepan (because it spits) until it is nutty brown. Cool until you can place your hand comfortably on the bottom of the pan. Add the butterscotch sauce and eggs to the butter. Whisk to combine. Then add the sour cream and vanilla and whisk until smooth. With stand mixer running using the paddle, mix the dry stuff one more time and add the wet ingredients all at once. Once incorporated turn mixer to medium. Mix for about a minute or two or just until it looks fluffy and batter-like. You'll see it change from oh-oh-ick to batter. Honest. Remove bowl. Toss in the mini chocolate chips and Heath Bar Bits and fold in using a spatula. While you're at it, fold a little more to make sure everything is well mixed. Scoop into liners about ⅔ full. Bake at 350 for 15 minutes and check the cupcakes. They will probably need about 4-6 minutes more or just until a toothpick comes out clean. Cool for a few minutes and then place the cupcakes on a rack to cool completely before frosting.
Coffee Toffee Buttercream
  1. Place butter in the bowl of a stand mixer. Whip (using whip attachment) until it is a little fluffy. Add the butterscotch and whip until it is mixed in. Add the espresso powder and salt and mix. Sift in the powdered sugar and whip on low until the mixture looks like cornmeal (it will look very dry). Add 3 tablespoons of almond milk and whip. If it is still very dry, add a little more almond milk and it should come together. Turn the mixer to medium high and whip the heck out of it until you see it increase in volume and look fluffy. Pipe or spread the buttercream on the cupcakes any way you want. Top with a half-piece of the mini Heath candy bar. And eat. Maybe with a little scoop of Ben & Jerry's Heath Bar Crunch Ice Cream on the side.


  1. […] and recipe available at Gluten Free Canteen Posted by The Cupcake Connoisseur in Gluten Free Cupcakes and tagged with chocolate, […]