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I usually don’t like using boxed cake mixes, but this doctored up version has now become my go-to for chocolate cupcakes. It makes a delicious cupcake that rises beautifully.  No one will guess that this yummy cupcake started with a mix.

Skor Cupcakes

For the Cupcakes:
1 package devil’s food cake mix
1 package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1/2 cup strong brewed coffee
1 cup Skor bits

For the Buttercream:
4 sticks unsalted butter, softened
pinch of fine grain sea salt
1 tablespoon clear vanilla extract
2 pounds confectioners’ sugar, sifted
4-6 tablespoons heavy cream or milk

5 1.4-ounce Heath Bars, chopped into large pieces

Directions:
For the Cupcakes:
Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and coffee. Beat for about two minutes on medium speed until well combined. Fold in Skor Toffee Bits. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.

For the Buttercream:
In a large mixing bowl, cream butter until fluffy. Slowly add in confectioner’s sugar, and continue creaming until well blended. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low-speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high-speed until frosting is smooth and fluffy. Frost cupcakes. Top each cupcake with a piece of Skor Bar. Store cupcakes in the refrigerator. Remove them to room temperature one hour before serving.

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