Red Velvet Cupcakes

Name: Red Velvet Cupcakes
Prep time: 15 min
Cook time: 1 min
Total time: 1 min
Ingredients: 1 pkg. (2-layer size) red velvet cake mix; 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding; 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened; 1/2 cup butter or margarine, softened; 1 lb. powdered sugar (about 4 cups); 1 cup thawed COOL WHIP Whipped Topping; 1 oz. BAKER'S White Chocolate, shaved into curls

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Prep Time: 15 minutes

Cook Time: 1 hours, 5 minutes

Total: 1 hours, 20 minutes

Servings: 24

Author : My Food and Family

all seasons baked bakers

Ingredients

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1 pkg. (2-layer size) red velvet cake mix1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened1/2 cup butter or margarine, softened1 lb. powdered sugar (about 4 cups)1 cup thawed COOL WHIP Whipped Topping1 oz. BAKER'S White Chocolate, shaved into curls

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Instructions

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Step 1

Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into prepared muffin cups. Cool.

Step 2

Beat cream cheese and butter in large bowl with mixer until blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon 1-1/2 cups into freezer-weight resealable plastic bag; seal bag. Cut 1 small corner off bottom of bag. Insert tip of bag into top of each cupcake to pipe about 1 Tbsp. frosting into center of cupcake.

Step 3

Frost cupcakes with remaining frosting. Top with chocolate curls. Keep refrigerated.