Mini Candy Bar Cupcakes Recipe

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Ready in: 1-2 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6 dozen

Ingredients:
5 bars chocolate-covered crispy peanut-butter candy -- (2.1 ounces each)
1 package white cake mix
2 3/4 cups water
1/3 cup vegetable oil
3 egg whites
1 tub milk chocolate ready-to-spread frosting

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Directions:

Heat oven to 350. Line small muffin cups, 1 3/4 by 1 inch, with small paper baking cups. Finely chop enough candy to equal 3/4 cup (about 1 1/2 bars). Make cake mix as directed on package, using water, oil and egg whites. Beat in chopped candy on low speed just until blended. Divide batter evenly among muffin cups (2/3 full). Refrigerate any remaining cake batter until ready to use.

Bake 13 to 15 minutes or until cupcakes spring back when touched lightly in center. Remove from pan to wire rack. Cool completely, about 30 minutes. Frost cupcakes with frosting. Coarsely chop remaining candy. Place candy pieces on frosting, pressing down slightly. Store cupcakes loosely covered at room temperature.

This recipe from CDKitchen for Mini Candy Bar Cupcakes serves/makes 6 dozen

Recipe ID: 26502

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