Chocolate-Candy Cane Cupcakes

7 Reviews

Prep: 20 min
Ready In: 1 hr 40 min

“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.” - by JELL-O

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

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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.

Nutrition

Amount Per Serving (30 total)

Calories
190 cal
9%

Fat
11 g
17%

Carbs
20.7 g
7%

Based on a 2,000 calorie diet

Reviews (7)

Rate This Recipe

Leilanijo

Dec. 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 grate..." See mored ghiradelli white chocolate peppermint on top. They were a big hit!"