Chocolate-Candy Cane Cupcakes

Chocolate-Candy Cane Cupcakes

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"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 1 h 40 m {{adjustedServings}} servings 190 cals

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Original recipe yields 30 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 190 kcal
  • 9%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 20.7g
  • 7%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 209 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. 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.
  2. Bake 20 to 23 min. or until toothpick inserted in centers comes out clean. Cool completely.
  3. Frost cupcakes with COOL WHIP. Melt remaining chocolate; drizzle over cupcakes. Top with remaining candy.
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Reviews 8

  1. 16 Ratings

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Leilanijo
12/29/2010

I made these the other day for a Christmas work party. Instead of the Baker's semi-sweet chocolate, I added Nestle dark chocolate and mint morsels into the batter. I used chocolate frosting and grated ghiradelli white chocolate peppermint on top. They were a big hit!

foodluv
11/30/2010

delicious soooo good i made this for my cousins 5th birthday party gone in 2 minutes and i made 200 and there were like 78 people

Hedder
1/28/2011

Amazing! We made them into mini cupcakes and each ate 7 or 8. So delish!