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Betty Crocker

Betty Crocker Hot Chocolate Cupcake Mix

13.75 oz
$2.06 each($0.15 / oz)
Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

Betty Crocker Hot Chocolate Cupcake Mix has helped families create fun, with easy-to-make, great-tasting desserts. Makes 12 cupcakes. Comes complete with mix and frosting. Contains wheat and milk ingredients. Fun, fluffy, white frosting and chocolate cupcakes with mini marshmallows.

Highlights

  • Nutrition Facts

    mix

    12 servings per container

    Serving Size
    0.083 pkg
    • Amount Per Serving
      Calories
      120
    • % Daily Value*
    • Total Fat
      • 1g
      • 1%
    • Saturated Fat
      • 0g
      • 0%
    • Trans Fat
      • 0g
    • Cholesterol
      • 0mg
      • 0%
    • Sodium
      • 160mg
      • 7%
    • Total Carbohydrate
      • 27g
      • 9%
    • Dietary Fiber
      • <1g
      • 2%
    • Sugars
      • 19g
    • Protein
      • 1g
    • Potassium
      • 60mg
      • 2%
    • Calcium
      • 4%
    • Iron
      • 4%
    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Nutrition Facts

    1 cupcake prepared

    0 servings per container

    Serving Size
    0.00
    • Amount Per Serving
      Calories
      170
    • % Daily Value*
    • Total Fat
      • 6g
      • 10%
    • Saturated Fat
      • 1.5g
      • 6%
    • Cholesterol
      • 35mg
      • 12%
    • Sodium
      • 170mg
      • 7%
    • Total Carbohydrate
      • 28g
      • 9%
    • Dietary Fiber
      • 0
      • 2%
    • Protein
      • 2g
    • Potassium
      • 70mg
      • 2%
    • Calcium
      • 6%
    • Iron
      • 4%
    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients

    Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Marshmallow Bits (Dextrose, Sugar, Wheat Flour, Partially Hydrogenated Cottonseed and/or Soybean Oil, Artificial Color, Natural and Artificial Flavor, Cellulose Gum), Dextrose, Corn Syrup, Cocoa Processed with Alkali, Modified Corn Starch. Contains 2% or Less of: Corn Starch, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Partially Hydrogenated Soybean and/or Cottonseed Oil, Egg White, Nonfat Milk, Salt, Locust Bean Gum, Distilled Monoglycerides, Propylene Glycol Mono and Diesters of Fatty Acids, Calcium Acetate, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Cream of Tartar, Gelatin, Xanthan Gum, Cellulose Gum, Artificial Flavor, Sodium Lauryl Sulfate (a Whipping Aid).

    Allergens and safety warnings

    Contains wheat, egg and milk ingredients.

  • Do not eat raw cupcake batter. You will need: 2/3 cup water, 1/4 cup vegetable oil, 2 eggs. 1. Heat oven to 375 degrees F for shiny metal pan or 350 degrees F for dark or nonstick pan. Place paper baking cups in 12 regular-size muffin cups, or grease bottoms of muffin cups with cooking spray or shortening. 2. Stir cupcake mix, water, oil and eggs in medium bowl 2 minutes or until well blended. (Or beat with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally). 3. Divide batter among cups (filling each 2/3 full). Bake 14 to 19 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; carefully remove from pan. Cool completely before frosting. High Altitude (3500-6500 ft): Use paper baking cups. Bake 16-21 min. Frosting: 1/4 cup boiling water. 1. Beat frosting mix and boiling water in small glass or metal bowl on low speeds 30 seconds, scraping bowl constantly. Beat on high speed 2 to 4 minutes, scraping bowl occasionally, until stiff peaks form. Frost cupcakes; store loosely covered.