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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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
BREAKSTONE'S Sour Cream
small candy canes, crushed, divided
1 (8 ounce) tub
COOL WHIP Whipped Topping, thawed
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!
These were okay. Not much of a chocolate flavor for me...
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!
Delicious with or without frosting!
I made a peppermint buttercream from the Cake Mix Dr. to go on top. This cupcake was decadent and moist. I also always replace the water with milk, but otherwise followed the recipe. Yummy.
These are very good, especially when you like the Too Much Chocolate Cake recipe on this site but wanted an easier individual serving for group events. I normally skip the whip cream and candy and use a regular Pillsbury chocolate frosting.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate-Candy Cane Cupcakes
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 99
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