Red Velvet Cupcakes

By KennyB07

Ingredients

• 1 pkg. (2-layer size) red velvet cake mix
• 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/2 cup butter or margarine, softened
• 1 pkg. (16 oz.) powdered sugar (about 4 cups)
• 1 cup thawed COOL WHIP Whipped Topping
• 1 square BAKER'S White Chocolate, shaved into curls

Preparation

Step 1

step 1

PREPARE cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into prepared muffin cups. Cool.

step 2

BEAT cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon 1-1/2 cups into small freezer-weight resealable plastic bag; seal bag. Cut small corner off bottom of bag. Insert tip of bag into top of each cupcake to pipe about 1 Tbsp. frosting into center of cupcake.

step 3

FROST cupcakes with remaining frosting. Top with chocolate curls. Keep refrigerated.