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Popping Rock Candy Cupcakes

Blogger Stephanie Wise of Girl versus Dough makes these cupcakes pop with leftover rock candy! Learn to make this recipe with our how-to article.

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  • Prep Time 15 min
  • Total Time 1 hr 15 min
  • Servings 24

Ingredients

1
box Betty Crocker® SuperMoist® yellow cake mix
1
cup water
1/2
cup vegetable oil
3
eggs
1/4
cup popping rock candy (two to three 0.33-oz pouches; any flavor)
1
container Betty Crocker® Rich & Creamy creamy white frosting
18
pouches (0.33 oz each) popping rock candy (any flavors)

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F (325°F for dark or nonstick pan). Place foil or paper baking cup in each of 24 regular-size muffin cups.
  • 2 In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Fold in 1/4 cup candy. Divide batter evenly among muffin cups, filling about two-thirds full.
  • 3 Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  • 4 Lightly frost cupcakes with frosting. Pour 18 pouches candy onto small plates (use separate plates for each color or mix colors together); roll frosted cupcakes in candy.

EXPERT TIPS

Expert Tips

Combine different flavors of Pop Rocks® for a multicolored topping.

Try not to open the Pop Rocks® pouches until you need to use them, or let the candy come in contact with anything but a plate or the cupcakes. Any bit of extra moisture can cause them to seize and clump together.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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