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Chocolate-Candy Cane Cupcakes

  • 30servings
  • 83minutes
  • 190calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B12
MineralsCalcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 oz. BAKER'S Semi-Sweet Chocolate , divided

  2. 1 pkg. (2-layer size) chocolate cake mix

  3. 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

  4. 1 cup BREAKSTONE'S or KNUDSEN Sour Cream

  5. 1/2 cup oil

  6. 1/2 cup water

  7. 4 egg s

  8. 6 small candy cane s, crushed, divided

  9. 1 tub (8 oz.) COOL WHIP Whipped Topping , thawed

Instructions Jump to Ingredients ↑

  1. HEAT oven to 350°F.

  2. CHOP 4 oz. chocolate; set aside. Beat next 6 ingredients with mixer until well blended. Stir in chopped chocolate and 2 Tbsp. candy. Spoon into 30 paper-lined muffin cups.

  3. BAKE 20 to 23 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely.

  4. MELT remaining chocolate; cool slightly. Frost cupcakes with COOL WHIP; drizzle with chocolate. Sprinkle with remaining candy.

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