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Flower Pot Cupcakes

  • 24servings
  • 82minutes
  • 270calories

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Source: www.kraftrecipes.comReport recipe

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Ingredients Jump to Instructions ↓

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

  2. 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

  3. 1 tub (8 oz.) COOL WHIP Whipped Topping , thawed

  4. 1/4 cup assorted colored sugar s

  5. 24 sucker s

  6. 24 gumdrop spearmint leaves , cut lengthwise in half

Instructions Jump to Ingredients ↑

  1. HEAT oven to 350°F.

  2. PREPARE cake batter as directed on package; stir in dry pudding mix. Spoon into 24 paper-lined muffin cups.

  3. BAKE 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely.

  4. FROST cupcakes with COOL WHIP; sprinkle with sugar. Insert sucker stick in center of each cupcake; decorate with 2 spearmint leaf halves.

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