Red Velvet Cupcakes

By GadgetGirl

We love cupcakes. Any kind. But moist red velvet topped with cream cheese frosting makes the experience truly special.

Ingredients

• 1 pkg. (2-layer size) red velvet cake mix
• 1 pkg. (3.9 oz.) Chocolate Instant Pudding
• 1 pkg. (8 oz.) 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 oz. White Chocolate, shaved into curls

Preparation

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 blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon 1-1/2 cups into freezer-weight resealable plastic bag; seal bag. Cut 1 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.