Pirate's Hidden Treasure Cupcakes

Surprise! Treasures of candies are hidden in these fun chocolate cupcakes.

  • Prep Time 50 min
  • Total Time 1 hr 55 min
  • Servings 24

Ingredients

Cupcakes

1
box Betty Crocker™ SuperMoist™ chocolate fudge cake mix
3/4
cup water
Vegetable oil and eggs called for on cake mix box
24
miniature chocolate-covered peanut butter cup candies (from 12-oz bag), unwrapped

Frosting and Decorations

1
container Betty Crocker™ Rich & Creamy vanilla frosting
2
rolls (from 4.5-oz box) Betty Crocker™ Fruit by the Foot™ chewy fruit snack (any red color)
24
pieces Cheerios™ cereal or small ring-shaped candies (about 4 teaspoons)
3
tablespoons miniature candy-coated semisweet chocolate baking bits
1
tablespoon semisweet chocolate chips
2
pieces black string licorice (each 34 inches long)

  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • 2 In large bowl, make cake mix as directed on box--except use 3/4 cup water, the oil and eggs. Divide batter evenly among muffin cups. Place 1 candy in top of batter for each cupcake (candies will sink as cupcakes bake).
  • 3 Bake as directed on box for cupcakes. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  • 4 Frost cupcakes with frosting. Cut 12-inch piece from 1 fruit snack roll; set aside. From remaining fruit snack, cut 24 (2-inch) pieces; cut crescent-shaped piece from each. Peel off paper backing; add 1 piece to each cupcake for top of kerchief.
  • 5 Cut reserved fruit snack into 12 (1-inch) pieces; peel off paper backing. Cut each piece in half lengthwise. Twist each piece in middle; add to 1 end of crescent-shaped fruit snack on each cupcake, forming tie of kerchief. Add 1 piece of cereal under each tie for earring. Use baking bits, chocolate chips and licorice to make facial features and eye patches. Store covered.

Expert Tips

Having a birthday party? Complete the theme by having eye patches and red kerchiefs for the kids to wear.

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake (Cake and Frosting Only)
Calories
240
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
3g,
3%
Trans Fat
1g
1%
),
Cholesterol
25mg
25%;
Sodium
230mg
230%;
Total Carbohydrate
34g
34%
(Dietary Fiber
0g
0%
  Sugars
23g
23%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
4%;
Iron
4%;
Exchanges:
1/2 Starch; 0 Fruit; 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; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.