White Chocolate-Cranberry Poke Cupcakes
☆☆☆☆☆ 0 votes0
1 pkgwhite cake mix
1 cboiling water
1 pkg3oz. cranberry jello
1 1/2 pkg4oz. each bakers white chocolate broken in pieces
1 pkg8oz. cream cheese
1/4 cbutter, softened
2 1/2 cpowdered sugar
1/2 cdried cranberries
How to Make White Chocolate-Cranberry Poke Cupcakes
- Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min, Pierce tops with fork
- Add boiling water to gelatin mix in a small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes; refrigerate for 30 minutes
- Melt chocolate as directed on package; Beat cream cheese and butter in a large bowl with mixer until blended. Add chocolate and vanilla; mix well. Gradually add sugar, beating after each addition until light and fluffy.
- Spread frosting onto cupcakes, top with dried cranberries. (Use a meat fork to poke holes in cupcakes) Keep frosted cupcakes refrigerated.. Enjoy!