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Mini Candy Bar Cupcakes

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

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( 20 Ratings)

20 Ratings

5 Stars 35%

4 Stars 35%

3 Stars 10%

2 Stars 20%

1 Stars

Member Reviews ( 2 )

4b9bca80-2ca2-40d9-b074-7f1d100d68ef

Prep Time 20 min
Total Time 1 hr 10 min
Servings 70

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Mini Cupcake

Calories: 80
Calories from Fat: 30),

% Daily Value

Total Fat: 3 1/2g; 3 1/2%
(Saturated Fat 1g, 1% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 75mg; 75%;
Total Carbohydrate: 10g; 10%
(Dietary Fiber 0g 0% Sugars 7g 7% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 0%;

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 7/8/2010 12:05:49 PM REPORT ABUSE fabiola2406 said:

Rating:

came out great in the regular size cupcakes very moist and just the right amount af buttery goodness. very sweet in the mini size all the chocolate went to the bottom and made little pockets i will definitely not make them again not a big hit

This reply was: Helpful Inspiring

Posted 3/31/2008 9:56:57 AM REPORT ABUSE heather.searcy said:

Rating:

I made these cupcakes for our Easter family party this year. They were a huge hit! I left them out to snack on and they went fast. It was great since they were bite-size. I had everyone asking where I found the recipe. They were very easy to make, no harder than making regular cupcakes. I have also done them in regular size and they are just as great!

This reply was: Helpful Inspiring