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Mini Butterfinger™ Cupcakes

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Updated Apr 19, 2016
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Stir up sweet satisfaction with chopped Butterfinger™ candy bars on top of frosted cupcakes as well as stirred and baked into the cupcakes.

Mini Butterfinger™ Cupcakes

  • Prep Time 20 min
  • Total 1 hr 10 min
  • Servings 70
  • Ingredients 4
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Ingredients

Instructions

  • Step 
    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).
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Frost cupcakes with frosting. Coarsely chop remaining candy. Place candy pieces on frosting, pressing down slightly. Store loosely covered.

Nutrition

Nutrition Facts are not available for this recipe

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