banana bread cupcakes w/ toffee heath bar bits & buttercream frosting

I created this recipe while craving a comforting, fun dessert. SUCH a delicious bite to fill your sweet tooth this fall. Just make sure to have a big glass of milk close by! Enjoy!

Here is how I made them:

Banana Bread Cupcakes w/ Toffee Heath Bar Bits & Buttercream Frosting:

For the cupcakes:

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter, softened

3/4 cup brown sugar

2 eggs

2 and 1/3 cups overly ripe, mashed bananas (I used about 6)

3/4 cup crushed toffee Heath Bar bits 

For the frosting:

1/2 cup butter, softened

1 and 1/2 teaspoons vanilla extract
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2 cups confectioners’ sugar (powdered sugar)

2 tablespoons milk

sprinkle of more crushed toffee Heath Bar bits 

steps:

1. Heat your oven to 350 degrees F.
2. In a large bowl, mix together the flour, baking soda, and salt.
3. In a smaller bowl, mix together the eggs, butter, brown sugar, and mashed bananas.
4. Pour the banana mixture into the flour mixture, and stir to combine. Mix in the toffee heath bar pieces.
5. Fill your cupcake pan with the batter, filling each cupcake about 3/4 of the way full. (If you do not use cupcake wrappers, make sure to spray the bottom of your pan with cooking spray or butter!)
6. Bake the cupcakes for about 15 minutes or until a toothpick or knife stuck into the centers comes out clean. (Make sure to check the cupcakes often so they do not overcook- every oven is different!) Remove the cupcakes from the pan and let cool before frosting.
7. For the frosting, cream all ingredients together with a hand mixer or a wooden spoon until smooth.
8. Once the cupcakes have cooled, it is time to frost.  You can simply use a knife to frost, but if you want a more professional look, fill a ziplock bag with your frosting, and snip on corner with a scissors in order to create your own piping bag.
9. Top with heath bar bits and ENJOY!!! (Store in the fridge!)