Chocolate Chip Cupcakes

Chocolate Chip Cupcakes


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These amazing cupcakes are topped with Heath Bar English toffee bits!

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Serving Size / Yield

12 cupcakes


  • 1 Arrowhead Mills brownie mix (contains chocolate chips)
  • 2 eggs
  • ¼ C. water
  • ½ C. Voskos Greek Yogurt plain original
  • 10-12 oz.Heath bar English toffee bits

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Preheat oven to 350 degrees Fahrenheit. Line cupcake pan with cupcake liners.

Mix eggs, water, yogurt in a bowl with the brownie mix. Blend until smooth.

Fill each cupcake liner halfway. Bake 18-20 minutes. Use a toothpick to check brownie cupcakes in the center. When the toothpick is pulled out clean, they’re done!

Immediately put pan on wire rack. Take Heath Bar bits and place on top of each cupcake. Wrap foil around and over the pan and let them cool completely. The heat allows the bits to adhere to the brownie.

After cooling, share with family and friends!

Recipe courtesy of Voskos Greek Yogurt and Dr. Ward Bond.

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