Chocolate-Candy Cane Cupcakes

Name: Chocolate-Candy Cane Cupcakes
Prep time: 20 min
Cook time: 1 min
Total time: 1 min
Ingredients: 5 oz. BAKER'S Semi-Sweet Chocolate, divided; 1 pkg. (2-layer size) chocolate cake mix; 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding; 1 cup sour cream; 1/2 cup oil; 1/2 cup water; 4 eggs; 1/3 cup crushed candy canes (about 6 small), divided; 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

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Prep Time: 20 minutes

Cook Time: 1 hours, 3 minutes

Total: 1 hours, 23 minutes

Servings: 30

Author : My Food and Family

baking chocolate cake

Ingredients

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5 oz. BAKER'S Semi-Sweet Chocolate, divided1 pkg. (2-layer size) chocolate cake mix1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding1 cup sour cream1/2 cup oil1/2 cup water4 eggs1/3 cup crushed candy canes (about 6 small), divided1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

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Instructions

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Step 1

Heat oven to 350°F.

Step 2

Chop 4 oz. chocolate; set aside. Beat next 6 ingredients with mixer until blended. Stir in chopped chocolate and 2 Tbsp. candy.

Step 3

Spoon into 30 paper-lined muffin cups.

Step 4

Bake 20 to 23 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.

Step 5

Melt remaining chocolate; cool slightly. Frost cupcakes with COOL WHIP; drizzle with chocolate. Sprinkle with remaining candy.