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)

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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.

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