| 5 | bars (2.1 oz each) chocolate-covered crispy peanut-buttery candy |
| 1 | box Betty Crocker® SuperMoist® white cake mix |
| 1 1/4 | cups water |
| 1/3 | cup vegetable oil |
| 3 | egg whites |
| 1 | container (12 oz) Betty Crocker® Whipped milk chocolate frosting |
| 1. | Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 72 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. Beat on medium speed 2 minutes, scraping bowl occasionally. On low speed, beat in chopped candy just until blended. Divide batter evenly among muffin cups (2/3 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 cupcakes loosely covered at room temperature. |
| Heat oven to 375°F. Bake 14 to 18 minutes. Makes 84 cupcakes. |
|
| Bake these cupcakes, but don't frost them. Place in an airtight container and freeze. A few hours before serving, remove them from the freezer, frost and decorate. |
Nutrition Information:
80 ( 35); 3 1/2g ( 1 1/2g, 1/2g); 0mg; 65mg; 11g ( 0g, 8g); 0g 0%; 0%; 0%; 0% 1 ; 0 ; 1/2 1