• 2f6630f0ce84349af80e55a03c96f72a

Chocolate Candy Cane Cupcakes

Crushed candy canes and drizzled chocolate dress up super-fudgy, moist cupcakes. Forget cookies—leave these out for Santa. One bite and he’ll put them on HIS list.

Prep
Cook
Serves 30people
Ingredients
5
oz BAKER'S Semi-Sweet Chocolate, divided
1
pkg. (2-layer size) chocolate cake mix
1
pkg. (3.9 oz.) jell-o chocolate instant pudding
1
cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2
cup oil
1/2
cup water
4
eggs
6
small candy canes, crushed, divided
1
tub (8 oz.) cool whip whipped topping, thawed
Directions
1.
HEAT oven to 350°F.
2.
CHOP 4 oz. chocolate; set aside. Beat next 6 ingredients with mixer until well blended. Stir in chopped chocolate and 2 Tbsp. candy. Spoon into 30 paper-lined muffin cups.
3.
BAKE 20 to 23 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely.
4.
MELT remaining chocolate; cool slightly. Frost cupcakes with COOL WHIP; drizzle with chocolate. Sprinkle with remaining candy.

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