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.

Not only are these cupcakes delicious, but they are also incredibly easy to make. With just a few simple ingredients and minimal prep time, you can whip up a batch of 70 mini cupcakes that are perfect for parties, potlucks, or just a sweet snack at home. The combination of the creamy milk chocolate frosting and the crunchy candy topping creates a delightful texture that will leave everyone wanting more.

Whether you're a seasoned baker or a novice in the kitchen, this recipe is designed to be approachable and fun. The process of mixing, baking, and decorating is not only satisfying but also a great way to spend time with family and friends. So gather your loved ones, preheat that oven, and get ready to create a batch of Mini Candy Bar Cupcakes that will be the star of the dessert table!

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%