This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

LEARN MORE

Chocolate-Candy Cane Cupcakes

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."

Rate/Review | Read Reviews (5)

Prep Time:
20 Min

Ready In:
1 Hr 40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 -1/2 dozen cupcakes

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

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.