Chocolate-Candy Cane Cupcakes

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Serving size: 1 cup cake
Cal 190
Fat 11g
Protein 2g
Carb 22g
Fiber 1g
Sodium 210mg

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  • 30

Ingredients

  • 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
  • 4 eggs
  • 1 cup BREAKSTONE'S or KNUDSEN 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

Preparation

Step 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.

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