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prep time
cook time
method
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yield
30 serving(s)
Ingredients
- 5 cups semi-sweet chocolate, divided
- 1 package (2-layer size) chocolate cake mix
- 1 - (3.9 oz.) jell-o chocolate instant pudding
- 4 - eggs
- 1 cup sour cream
- 1/2 cup oil
- 1/2 cup water
- 6 small candy canes, crushed, divided
- 1 - tub (8 oz. ) cool whip whipped topping, thawed
How To Make chocolate - candy cane cupcakes
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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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