Mini Candy Bar Cupcakes

Mini Candy Bar Cupcakes
70 min.
70
79kcal

Suggestions


Indulge your sweet tooth with these delightful Mini Candy Bar Cupcakes, a perfect treat for any occasion! With a rich chocolatey flavor and a hint of peanut butter, these cupcakes are sure to be a hit at your next gathering. Imagine the joy on your guests' faces as they bite into these moist, fluffy cupcakes, each one packed with chunks of your favorite chocolate-covered crispy candy.

What makes these cupcakes truly special is their versatility. They are not only easy to make but also allow you to customize them with your favorite candy bars. The combination of the creamy Betty Crocker® Whipped milk chocolate frosting and the crunchy candy topping creates a delightful contrast in textures that will leave everyone wanting more.

Whether you're hosting a birthday party, a holiday celebration, or simply craving a sweet treat, these Mini Candy Bar Cupcakes are the perfect dessert. With a quick preparation time of just 70 minutes and enough servings to satisfy a crowd, you can whip up a batch and watch them disappear in no time. So gather your ingredients, preheat your oven, and get ready to impress your friends and family with these irresistible mini delights!

Ingredients

  • 10.5 oz chocolate bar crispy
  • container chocolate frosting betty crocker®
  • box cake mix white betty crocker® supermoist®

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

Calories79kcal
Protein3.53%
Fat36.25%
Carbs60.22%

Properties

Glycemic Index
0.33
Glycemic Load
0.34
Inflammation Score
-1
Nutrition Score
1.6382608503589%

Nutrients percent of daily need

Calories:78.6kcal
3.93%
Fat:3.22g
4.96%
Saturated Fat:1.54g
9.65%
Carbohydrates:12.05g
4.02%
Net Carbohydrates:11.45g
4.16%
Sugar:7.86g
8.74%
Cholesterol:0.13mg
0.04%
Sodium:63.88mg
2.78%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:3.53mg
1.18%
Protein:0.71g
1.41%
Manganese:0.11mg
5.68%
Copper:0.09mg
4.7%
Phosphorus:43.1mg
4.31%
Iron:0.74mg
4.12%
Magnesium:11.87mg
2.97%
Fiber:0.6g
2.41%
Calcium:19.8mg
1.98%
Selenium:0.98µg
1.39%
Potassium:47.67mg
1.36%
Folate:5.23µg
1.31%
Zinc:0.19mg
1.29%
Vitamin E:0.19mg
1.27%
Vitamin B1:0.02mg
1.22%
Vitamin B2:0.02mg
1.2%
Vitamin B3:0.23mg
1.14%