Crunchy Kit Kat Cupcakes

• 1 box Duncan Hines Triple Chocolate Fudge Cake Mix (18 Ounce)
• 1-1/4 cup Heavy Cream
• 1/2 cups Vegetable Oil
• 3 Eggs
• 1/2 cups Dark Brown Sugar
• 1 container Pillsbury Creamy Supreme Chocolate Fudge Frosting (16 Ounce)
• 12 whole Crunchy Kit Kat Bars (1.5 Ounce) Each Bar

1. Preheat the oven to 350 degrees F. In a large bowl mix together the cake mix, heavy cream, vegetable oil, eggs, and brown sugar. Line a 12-count muffin pan with cupcake liners.
2. Cut the Kit Kat bars in half and place one half in the bottom of each cupcake liner.
3. Pour the batter into each liner, splitting the batter evenly amongst the liners, and place the pan in the oven for 23 minutes. Once they are done remove them from the oven and let them cool for 10 minutes.
4. Now for the fun part! When they have cooled off you can begin to ice them, using the fudge frosting. After that, you can place some Kit Kat shavings and the other half of the bar on top of it for garnish.

chocolate fudge, heavy cream, vegetable oil, eggs, brown sugar, creamy supreme chocolate fudge frosting, crunchy kit

Taken from tastykitchen.com/recipes/desserts/crunchy-kit-kat-cupcakes/ (may not work)