Chocolate-Candy Cane Cupcakes

Chocolate-Candy Cane Cupcakes

7 Reviews 3 Pics
  • Prep

    20 m
  • Ready In

    1 h 40 m
Recipe by  JELL-O

“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.”

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Adjust Servings

Original recipe yields 2 -1/2 dozen cupcakes



  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 (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 grated 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



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

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Amount Per Serving (30 total)

  • Calories
  • 190 cal
  • 9%
  • Fat
  • 11 g
  • 17%
  • Carbs
  • 20.7 g
  • 7%
  • Protein
  • 2.4 g
  • 5%
  • Cholesterol
  • 33 mg
  • 11%
  • Sodium
  • 209 mg
  • 8%

Based on a 2,000 calorie diet



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Red Velvet Cupcakes


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Turtle Cake by JELL-O