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Chocolate Crunch® Cupcakes with Buttercream

August 2, 2020 | Author: Ashley McCrary

Cupcakes are always a good idea, especially my NEW Chocolate Crunch® Cupcakes with Buttercream. These super moist chocolate cupcakes topped with buttercream frosting and crushed Crunch® Fun Size bars and drizzled with chocolate and caramel will leave everyone running back for more.

This post was sponsored by Ferrero, but all opinions remain my own.

Chocolate cupcakes with buttercream frosting

I have a secret when it comes to making super moist and delectable cupcakes…..box cake mix. That’s right! Combining a box cake mix with some instant chocolate pudding along with a few other ingredients gives it a real life bakery taste and feel. Not to mention, the crushed Crunch Fun Size bars I added to the batter. Did you know these bars are perfect for baking and have 100% real chocolate and crisped rice? It added so much flavor and texture to the finished product. You can order Crunch Fun Size bars and the other ingredients on Walmart Pick Up and Delivery.

Cupcakes with chocolate, buttercream frosting and crunch bars

Ingredients you will need:

  • Devils Food Cake Mix
  • Crunch Fun Size bars
  • Chocolate Instant Pudding Mix
  • Sour Cream
  • Eggs
  • Butter
  • Powdered sugar
  • Vanilla extract
  • Vegetable shortening
  • Canola oil
  • Chocolate sauce
  • Caramel sauce
Cupcakes with chocolate, buttercream frosting and crunch bars

Pro Tips:

  • Always allow the cupcake to completely cool before icing. This will insure that the warm cupcake won’t melt the icing.
  • Adding sour cream along with dry pudding mix to the batter makes the cupcakes insanely moist.
  • Don’t over mix the batter. Simply mix until JUST combined.
  • Fill each muffin liner with 3 tbsp. or an ice cream scoop of batter. Be sure to NOT to overfill.

In conclusion, if you are looking for the perfect dessert recipe for any occasion or celebration, give this recipe a try. It is super easy to make and will leave everyone satisfied.

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Chocolate Crunch Cupcakes with Buttercream

Cupcakes are always a good idea, especially my NEW Chocolate Crunch Cupcakes with Buttercream. These super moist chocolate cupcakes topped with buttercream frosting and crushed Nestle Crunch Bars and drizzled with chocolate and caramel will leave everyone running back for more.

  • Total Time: 30 minutes
  • Yield: 1820 cupcakes 1x

Ingredients

Scale

Chocolate Crunch Cupcake

  • 15 ounce box devil’s food cake mix
  • 3.9 ounce box instant chocolate pudding (dry)
  • 4  Crunch® Fun Size Bars, crushed
  • 4 eggs
  • 1 1/2 tsp vanilla extract
  • 3/4 cup canola oil
  • 1/2 cup sour cream
  • 1 tbsp water

Buttercream Frosting

  • 2 cups butter, unsalted
  • 1/2 cup all vegetable shortening (I use Spectrum)
  • 5 1/2 cups powdered sugar
  • 1 1/2 tsp pure vanilla extract
  • Pinch of salt
  • 1/4 cup caramel sauce (for drizzle)
  • 1/4 cup chocolate sauce (for drizzle)
  • 3  Crunch® Fun Size Bars, crushed

Instructions

Cupcakes

  1. Preheat the oven to 350°F. Line muffin tin with paper liners or spray with non-stick cooking spray.
  2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and water mixture.
  3. Beat for about two minutes on medium/high speed until well combined.
  4. Fold in Crunch Fun Size bars with a spatula
  5. Using a large cookie scoop, distribute the batter into the muffin liners; about 3 tablespoons of batter per liner. Will make around 18-20 cupcakes.
  6. Bake the cupcakes for 18-22 minutes or until the tops of the cakes spring back when lightly touched.
  7. Allow cupcakes to cool inside muffin tins for about 10 minutes.
  8. Remove cupcakes from muffin tins and allow to fully cool on a wire rack, around 30 minutes.

Buttercream Frosting:

  1. In a stand mixer, add the butter and the vegetable shortening. Beat together on medium speed until combined and fluffy.
  2. Slowly add the vanilla extract along with the powdered sugar.
  3. Beat together for 40 seconds or until fluffy and stiff.

Assembly:

  1.  Once the cupcakes are cool, ice and drizzle with chocolate sauce, caramel sauce and crushed Crunch® Fun Size bars.

Notes

  • For the piping, I used the number 22 Star tip.
  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Desset
  • Method: Oven
  • Cuisine: American

Keywords: Cupcakes, Chocolate Cupcake, Buttercream, Dessert

Be sure to pin these Chocolate Crunch Cupcakes to your Pinterest Board:

Cupcakes that are chocolate with buttercream frosting, Pin to Pinterest

Love this chocolate dessert recipe? Be sure to check out my other favorites below:


 

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About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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Hope everyone had a Happy St. Patrick’s Day. I was planning to take off posting today, but I found this gem and had to share. Vegan Vanilla Cake with Buttercream Frosting. 

If you are looking for a yummy vegan cake and buttercream, be sure to check out this recipe. It’s seriously incredible. 

Grab the full recipe over in the link in bio 
or at https://healthylittlepeach.com/vegan-vanilla-cake-with-buttercream-st-patricks-day/#tasty-recipes-22812
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The perfect cozy soup for this weekend. This Salsa Verde Chicken Soup is so easy to make and requires simple ingredients. Throw it in the crockpot, instant pot, or stovetop. 

Low Carb, Paleo, Whole30, and Dairy-Free

Click the link in my bio and tap the photo to be directed to the recipe. https://healthylittlepeach.com/salsa-verde-chicken-soup-keto-whole30/
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#whole30 #whole30recipes #glutenfree #glutenfreerecipes #glutenfreefood #foodphotography #foodphoto #foodblogger #foodblog #dairyfree #dairyfreerecipes #keto #ketorecipe #paleo #paleorecipes #easyrecipes #soup #souprecipe #crockpotrecipes #lowcarb #familymeals #whatsonmyplate #imsomartha #thefeedfeed
Life is so easy with you!❤️ Happy Valentine’s Day, Sweet Thang.
✨Creamy Crab Dip✨ SAVE THIS RECIPE

This dip is the perfect appetizer for The Super Bowl this weekend. 

It’s Whole30, Keto, Paleo, Gluten & Dairy-Free!!

✨Crab Dip (Dairy-Free)✨

1 pound jumbo lump crabmeat, picked and drained 
8 ounces dairy-free cream cheese Kite Hill (or regular cream cheese will work)
1/2 cup mayonnaise 
1 tbsp Franks hot sauce
1 tbsp. lemon juice
⅓ cup chopped onions
3 garlic cloves, minced
1 tbsp vegan butter (or regular if not DF)
1 tsp salt
¼ tsp pepper
½ tsp onion powder
1 ½ tbsp nutritional yeast (or sub shredded cheese)
½ tsp paprika
½ tsp black pepper
2 tsp Old Bay seasoning
½ tsp ground mustard

1 tbsp chopped fresh parsley

✨Instructions✨

1. Preheat the oven to 350F. Heat a small skillet over medium-high heat and add the butter along with the minced garlic and onions. Cook for 2-3 minutes.
2. In a large bowl mix together the crab meat, dairy-free cream cheese, mayo, lemon juice, hot sauce, seasonings (except for nutritional yeast) along with the cooked onions and garlic. Mix together until combined.
3. Grease a 2-quart baking dish and add the crab mixture evenly. Sprinkle the top with nutritional yeast or you can sub cheese here.
4. Bake for 25-30 minutes. Enjoy!
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#superbowl #appetizers #appetizer #appetizerideas #healthyrecipes #healthyfood #crabdip #crab #healthyeating #healthyfoodideas #glutenfree #glutenfreerecipes #dairyfree #dairyfreerecipes #feedfeed #feedfeedglutenfree #whole30 
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Needing a healthier Valentine’s Day dessert? Be sure to give this Keto Blueberry Cobbler a try. 

It is the perfect sweet treat without all the sugar. The filling consists of  fresh blueberries, all-natural sweeteners, lemon juice and xanthan gum and is topped with a nutty crumble and baked to perfection. Keto, Paleo, Gluten Free, and Dairy Free

➡️Grab the full recipe at healthylittlepeach.com or over in the link in bio 
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#ketodessert #ketorecipes #keto #valentineday #dessert #healthydessert #healthyfood #healthyeating #healthylifestyle #healthyliving #paleorecipes #paleo #glutenfree #glutenfreerecipes #blueberrycobbler
@healthylittlepeach