Popping Rock Candy Cupcakes

  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 24
Popping Rock Candy Cupcakes


box Betty Crocker™ SuperMoist™ yellow cake mix
cup water
cup vegetable oil
cup popping rock candy (two to three 0.33-oz pouches; any flavor)
container Betty Crocker™ Rich & Creamy creamy white frosting
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.



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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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