Nutty Buddy Cupcakes

Little Debbie Nutty Buddy Bars inspired this recipe: Nutty Buddy Cupcakes. They turned out perfectly delicious and very cute, too!

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Until last year, I had never eaten a Little Debbie Nutty Buddy Bar (my favorite Little Debbie snacks are the Oatmeal Cookies and now these, too). My husband saw them in the store and said, those are so good. I was skeptical. We bought them, I tried them, I shared them with family, we are all hooked.

A few months ago I tried a copycat (store brand) Nutty Buddy. It was not the same. I was surprised at the difference. So many times store brands will be really similar to name brands but not this one. When you try this recipe, make sure you try it with Little Debbie Nutty Buddy Bars. I bought a big box of them to make this recipe and did not use all of them. They are in my kitchen now and I want one!! The cupcakes are long gone. Gone within two days. Of course, I didn’t eat them all by myself. I shared them with family, but I could have eaten them all!

Ingredients Needed for Nutty Buddy Cupcakes:

Cupcakes:

Boxed Devil’s Food or chocolate cake mix, plus the oil, eggs, and water that is needed for the cake mix

Sour cream

2 Nutty Buddy Bars (two to a cellophane wrapper so, one cellophane wrapper=2 bars)

Frosting:

Butter

Powdered Sugar

Vanilla

Salt

Heavy whipping cream

Cocoa powder

2 Nutty Buddy Bars (one cellophane package)

Extra Nutty Buddy bars for decorating

How to Make Nutty Buddy Cupcakes:

Cupcakes:

In a single serve blender (the Ninja Blender is my absolute favorite!), crush the two Nutty Buddy Bars. Then, mix this mixture into the cake mix as you mix all of the ingredients together.

Prepare chocolate cake mix as directed on the back of the box. (You can also add the extra ingredients to your cake mix to make it more like a bakery cake-being quarantined now, I’m trying to conserve ingredients-also, I just love cake: boxed cake, bakery cake, any cake. Just let me eat cake! (You would add an extra egg, use milk instead of the water, and use melted butter instead of oil but: double the amount)).

Bake according to package instructions for cupcakes. Mine was 350 degrees for 18 minutes. You must know your oven-some will cook faster and some slower-some run hotter. I know my basement oven bakes differently than my main kitchen oven so I just check and adjust cooking times.

Frosting:

You will need 2 more Nutty Buddy Bars crushed in a blender for the frosting, too.

With an electric mixer, cream butter, vanilla, salt, cocoa powder and crushed Nutty Buddy Bars together until smooth and creamy.

Add 2 tablespoons of heavy whipping cream and the powdered sugar one half cup to one cup at a time.

Combine adding powdered sugar and heavy cream as needed for desired consistency. Mine works out to be 2 tablespoons of cream and 4 cups of powdered sugar.

Spread or pipe onto cooled cupcakes and decorate with pieces of the Nutty Buddy Bars. You can also crush two more bars to sprinkle on the top.

Enjoy!!

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Caramel Cake Cookie Bars

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Nutty Buddy Cupcakes

A delicious chocolate dessert made with Nutty Buddy Bars.

Course Dessert

Cuisine American

Keyword Cake, chocolate, Cupcakes, Dessert, Little Debbie Snack Cakes, Nutty Buddy

Prep Time 20 minutes

Cook Time 18 minutes

Total Time 38 minutes

Servings 24

Author Sweeter With Sugar

Ingredients

Cupcake Ingredients:

• 1 boxed chocolate cake mix plus ingredients from the back of the cake mix box
• 1/2 cup sour cream
• 2 Little Debbie Nutty Buddy Bars crushed (One cellophane package)

Frosting Ingredients:

• 1 cup butter softened
• 2 tsp vanilla
• 1/8 tsp salt
• 2 tbsp cocoa powder
• 2 Little Debbie Nutty Buddy Bars crushed
• 3 tbsp heavy whipping cream
• 4-5 cups powdered sugar

Decorating Ingredients:

• extra Nutty Buddy Bars crushed and/or cut into chunks

Instructions

Cupcake Instructions:

1. In a single serve blender, crush the 2 Nutty Buddy Bars.

2. Add cake mix plus the ingredients according to packaged cake mix directions, sour cream and the crushed Nutty Buddy Bars to a mixing bowl and blend with an electric mixer for two minutes-according to package directions.

3. Bake at 350° for about 18 minutes in cupcake pans-either sprayed with cooking spray or lined with cupcake wrappers. (Bake according to the package instructions)

4. Remove cupcakes from the oven when done and allow time to cool.

Frosting Instructions:

1. In a single serve blender, crush 2 more Nutty Buddy Bars.

2. In a mixing bowl with an electric mixer, cream softened butter, vanilla, salt, cocoa powder and crushed Nutty Buddy Bars until smooth and creamy.

3. Add 3 tablespoons of heavy whipping cream and powdered sugar 1/2 cup at a time, until desired consistency and until smooth and creamy.

Decorate:

1. Pipe or spread onto cupcakes. Decorate with extra crushed Nutty Buddy Bar crumbs and/or Nutty Buddy Bar chunks.

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