Mini Butterfinger™ Cupcakes

Name: Mini Butterfinger™ Cupcakes
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 70
Cuisine: American
Ingredients: 298 grams bars each) candy bars; 1 container Betty Whipped milk chocolate frosting; 1 box Betty white cake mix

Mini Butterfinger™ Cupcakes might be just the dessert you are searching for. One serving contains 53 calories, 1g of protein, and 2g of fat. This recipe serves 70. Head to the store and pick up betty whipped milk chocolate frosting, bars candy bars, betty cake mix, and a few other things to make it today. This recipe is typical of American cuisine. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes.

Instructions

Heat oven to 350F (325F for dark or nonstick pans).

Equipment you will use

Oven

Place mini paper baking cup in each of 70 mini muffin cups. Finely chop enough candy to equal 3/4 cup (about 2 bars).

Ingredients you will need

Candy

Equipment you will use

Muffin Liners

In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. On low speed, beat in chopped candy just until blended. Divide batter evenly among muffin cups (two-thirds full). Refrigerate any remaining cake batter until ready to use.

Ingredients you will need

Egg Whites

Candy

Water

Cooking Oil

Equipment you will use

Hand Mixer

Muffin Liners

Bowl

Bake 12 to 16 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.

Equipment you will use

Wire Rack