Chocolate - Candy Cane Cupcakes

Chocolate - Candy Cane Cupcakes Recipe

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Jamie Clark


a flavor of Christmas! :)


★★★★★ 2 votes



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  • 5 c
    semi-sweet chocolate, divided
  • 1 pkg
    (2-layer size) chocolate cake mix
  • 1
    (3.9 oz.) jell-o chocolate instant pudding
  • 4
  • 1 c
    sour cream
  • 1/2 c
  • 1/2 c
  • 6 small
    candy canes, crushed, divided
  • 1
    tub (8 oz. ) cool whip whipped topping, thawed

How to Make Chocolate - Candy Cane Cupcakes


  1. HEAT 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.
  2. TIP: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.

Printable Recipe Card

About Chocolate - Candy Cane Cupcakes

Course/Dish: Cakes
Other Tag: For Kids

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