Prep Time: 20 minutes
Yield: 30 cupcakes
By: BREAKSTONE'S
"These moist, chocolate-y cupcakes contain chunks of chocolate and bits of minty candy cane; the frosting of Cool Whip drizzled with chocolate and topped with candy cane pieces is beautiful."
Ingredients
- 5 (1 ounce) squares BAKER'S Semi-Sweet Chocolate, divided
- 1 (18.25 ounce) package (2 layer size) chocolate cake mix
- 1 (3.9 ounce) package JELL-O Chocolate Instant Pudding
- 4 eggs
- 1 cup BREAKSTONE'S Sour Cream
- 1/2 cup oil
- 1/2 cup water
- 6 small candy canes, crushed, divided
- 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
Directions
- Heat oven to 350 degrees F. Chop 4 chocolate squares; set aside. Beat cake mix, pudding mix, eggs, sour cream, oil and water with mixer on low speed until moistened. Beat on medium speed 2 min. Stir in chopped chocolate and 2 Tbsp. candy. Spoon into 30 paper-lined 2-1/2-inch muffin cups.
- Bake 20 to 23 min. or until toothpick inserted in centers comes out clean. Cool completely.
- Frost cupcakes with COOL WHIP. Melt remaining chocolate; drizzle over cupcakes. Top with remaining candy.