Mini Candy Bar Cupcakes

Name: Mini Candy Bar 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) chocolate-covered crispy peanut-buttery candy; 1 container Betty Crocker® Whipped milk chocolate frosting; 1 box Betty Crocker® SuperMoist® white cake mix

The recipe Mini Candy Bar Cupcakes is ready in around 1 hour and 10 minutes and is definitely a great dairy free option for lovers of American food. One serving contains 53 calories, 1g of protein, and 2g of fat. For 15 cents per serving, you get a dessert that serves 70. A mixture of bars chocolate-covered peanut-buttery candy, whipped milk chocolate frosting, cake mix, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Heat oven to 350°F (325°F 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