Popping Rock Candy Cupcakes

popping rock candy cupcakes Dessert
Popping Rock Candy Cupcakes
  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 24

Our Betty Crocker Yellow Cake Mix cupcakes explode with flavor thanks to the addition of popping rock candy.

Stephanie Wise
Updated October 31, 2012
Betty Crocker Cake Mix
Make with
Betty Crocker Cake Mix


  • 1
    box Betty Crocker™ Super Moist™ yellow cake mix
  • 1
    cup water
  • 1/2
    cup vegetable oil
  • 3
  • 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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  • 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.

  • 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.

No nutrition information available for this recipe

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