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Mini Butterfinger™ Cupcakes
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Prep Time:
20 minutes
Total Time:
1 hour 10 minutes
Indulge in decadent Butterfinger™ cupcakes topped and infused with crunchy candy bars for a sweet treat that satisfies.
Ingredients:
  • 5 bars (2.1 oz each) Butterfinger™ candy bars
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • 1 tub (12 oz) Betty Crocker™ Whipped Milk Chocolate Frosting
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pans) and line 70 mini muffin cups with paper baking cups. Finely chop 3/4 cup of candy, equivalent to about 2 bars.
  • In a large bowl, use an electric mixer to blend cake mix, water, oil, and egg whites on low speed for 30 seconds, then on medium speed for 2 minutes, scraping the bowl occasionally. Mix in chopped candy on low speed until just blended. Fill muffin cups two-thirds full with the batter, and refrigerate any leftover batter until ready to use.
  • Bake for 12 to 16 minutes until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes, then remove from the pan and transfer to a cooling rack. Let it cool completely for about 30 minutes.
  • Spread a generous amount of frosting on top of the cupcakes. Roughly chop the remaining candy and sprinkle it over the frosting, gently pressing it down. Store the cupcakes with a loose covering.

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