Mini Butterfinger™ Cupcakes

Mini Butterfinger™ Cupcakes
70 min.
70
72kcal

Suggestions


Indulge your sweet tooth with these delightful Mini Butterfinger™ Cupcakes, a perfect treat for any occasion! With their rich chocolate flavor and the irresistible crunch of Butterfinger candy, these mini cupcakes are sure to be a hit at your next gathering. Whether you're hosting a birthday party, a holiday celebration, or simply craving something sweet, these bite-sized desserts are both fun and delicious.

What makes these cupcakes truly special is the combination of a light and fluffy cake base paired with creamy milk chocolate frosting, all topped off with generous pieces of Butterfinger candy. Each cupcake is a delightful explosion of flavors and textures, making them a perfect dessert for both kids and adults alike. Plus, with a yield of 70 servings, you can easily share these treats with friends and family or keep them all to yourself!

Preparing these Mini Butterfinger™ Cupcakes is a breeze, taking just about 70 minutes from start to finish. The simple ingredients and straightforward instructions make it easy for even novice bakers to whip up a batch. So, gather your baking supplies, preheat your oven, and get ready to impress everyone with these scrumptious mini delights that are sure to leave everyone wanting more!

Ingredients

  • 10.5 oz chocolate bar 
  • box cake mix white
  • 12 oz chocolate frosting 

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • hand mixer
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pans).
  2. Place mini paper baking cup in each of 70 mini muffin cups. Finely chop enough candy to equal 3/4 cup (about 2 bars).
  3. 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.
  4. 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.
  5. Frost cupcakes with frosting. Coarsely chop remaining candy.
  6. Place candy pieces on frosting, pressing down slightly. Store loosely covered.

Nutrition Facts

Calories72kcal
Protein3.76%
Fat36.08%
Carbs60.16%

Properties

Glycemic Index
0.33
Glycemic Load
0.34
Inflammation Score
-1
Nutrition Score
1.5895652135267%

Nutrients percent of daily need

Calories:72.2kcal
3.61%
Fat:2.94g
4.52%
Saturated Fat:1.45g
9.09%
Carbohydrates:11.03g
3.68%
Net Carbohydrates:10.44g
3.8%
Sugar:6.93g
7.7%
Cholesterol:0.13mg
0.04%
Sodium:60.93mg
2.65%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:3.5mg
1.17%
Protein:0.69g
1.38%
Manganese:0.11mg
5.48%
Copper:0.09mg
4.54%
Phosphorus:41.83mg
4.18%
Iron:0.72mg
3.99%
Magnesium:11.53mg
2.88%
Fiber:0.59g
2.35%
Calcium:19.67mg
1.97%
Selenium:0.96µg
1.38%
Folate:5.22µg
1.3%
Potassium:44.51mg
1.27%
Zinc:0.19mg
1.26%
Vitamin B1:0.02mg
1.21%
Vitamin B2:0.02mg
1.19%
Vitamin B3:0.23mg
1.13%
Vitamin E:0.17mg
1.1%