Chocolate-Candy Cane Cupcakes7 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
Original recipe yields 2 -1/2 dozen cupcakes
- 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.
Amount Per Serving (30 total)
- 190 cal
- 11 g
- 20.7 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"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!"
"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..." See more"
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