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    Mini Candy Bar Cupcakes


    Source of Recipe


    betty crocker

    Recipe Introduction


    Stir up sweet satisfaction with chopped candy bars on top of frosted cupcakes as well as stirred and baked into the cupcakes.


    List of Ingredients




    5 bars (2.1 oz each) chocolate-covered crispy peanut-buttery candy
    1 box Betty Crocker® SuperMoist® white cake mix
    Water, vegetable oil and egg whites called for on cake mix box
    1 container Betty Crocker® Whipped milk chocolate frosting

    Recipe




    1 Heat oven to 350°F (325°F for dark or nonstick pans). Place mini paper baking cup in each of 70 mini muffin cups. Finely chop enough candy to equal 3/4 cup (about 2 bars).
    2 In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. On low speed, beat in chopped candy just until blended. Divide batter evenly among muffin cups (two-thirds full). Refrigerate any remaining cake batter until ready to use.
    3 Bake 12 to 16 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
    4 Frost cupcakes with frosting. Coarsely chop remaining candy. Place candy pieces on frosting, pressing down slightly. Store loosely covered.
 

 

 

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