chocolate - candy cane cupcakes
(2 ratings)
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a flavor of Christmas! :)
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(2 ratings)
yield
30 serving(s)
Ingredients For chocolate - candy cane cupcakes
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5 csemi-sweet chocolate, divided
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1 pkg(2-layer size) chocolate cake mix
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1(3.9 oz.) jell-o chocolate instant pudding
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4eggs
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1 csour cream
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1/2 coil
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1/2 cwater
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6 smcandy canes, crushed, divided
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1tub (8 oz. ) cool whip whipped topping, thawed
How To Make chocolate - candy cane cupcakes
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1HEAT oven to 350°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.
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2TIP:To crush candy canes, you want to crush the candy to about a medium size. The candy inside the cake melts to give a peppermint flavor and the candy on top provides a bit of candy crunch.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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