Kit Kat Cupcakes
These easy Kit Kat Cupcakes are filled with bits of chocolate Kit Kat Cupcakes. A fun dessert idea for any time of year.
Servings: 24
Calories: 176kcal
Equipment
- large mixing bowl
- electric mixer or stand mixer with paddle attachment
- cupcake pan
- cupcake liners
- Wire Rack
Ingredients
Kit Kat Cupcakes
- 1 package yellow or white cake mix
- 3 eggs
- 1 cup water
- ⅓ cups oil
- 4-5 Kit Kat Bars full size
Buttercream Frosting
- ¼ cup butter softened
- 2 tablespoons milk
- 3 cups powdered sugar
Instructions
Prepare Cupcakes
- Using a sharp serrated knife, cut candy bars into small pieces.(Think chocolate chip size).
- Mix cake batter per package directions.
- Gently fold in crushed Kit Kat bars.
- Pour batter into prepared cupcake pan.
- Bake as directed until toothpick comes out clean.
- Let cool and top with buttercream frosting (recipe below).
Buttercream Frosting
- Cream butter with an electric mixer on low speed. Add sugar and milk slowly, by alternating.
- Whip on medium – high speed until desired consistency is reached. Frost cupcakes when cupcakes have cooled.
Notes
Notes:
I used a Betty Crocker cake mix. If you use another brand, change the amount of oil, water and/or eggs according to your package directions.
- Don't overmix the batter. Mix until just combined.
- Fill cupcake linters ¾ full for even baking and to prevent cupcake tops from overflowing
- You can tell when cupcakes are done using the toothpick method.
- Let the cupcakes cool completely before frosting to prevent the frosting from melting.
- You can use mini Kit Kat bars too. Especially good if you have leftover candy from a recent holiday.
Nutrition
Calories: 176kcal | Carbohydrates: 33g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 161mg | Potassium: 26mg | Fiber: 0.2g | Sugar: 24g | Vitamin A: 36IU | Calcium: 55mg | Iron: 1mg