Step 1

Heat oven to 350°F (325°F for dark or nonstick pan). Place foil or paper baking cup in each of 24 regular-size muffin cups.

Step 2

In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Fold in 1/4 cup candy. Divide batter evenly among muffin cups, filling about two-thirds full.

Step 3

Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.

Step 4

Lightly frost cupcakes with frosting. Pour 18 pouches candy onto small plates (use separate plates for each color or mix colors together); roll frosted cupcakes in candy.