Chocolate-Candy Cane Cupcakes

By Bujvary

Ingredients

• 5 squares 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

Preparation

Step 1

HEAT oven to 350°F.

CHOP 4 chocolate squares; 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.

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.

MELT remaining chocolate square; cool slightly. Frost cupcakes with COOL WHIP; drizzle with chocolate. Sprinkle with remaining candy.