Red Velvet Cupcakes

By srumbel

We heart cupcakes. Any kind. But moist red velvet topped with cream cheese frosting makes the experience truly special.
from kraftrecipes.com

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 oz. BAKER'S White Chocolate, shaved into curls

Details

Preparation time 15mins
Cooking time 70mins

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.


total:
24 servings

Kraft Kitchens Tips
Variation
Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.

How to Easily Fill Cupcakes with Frosting
Poke hole in top of each cupcake with handle of wooden spoon before filling with frosting.

How to Make Chocolate Curls
Warm chocolate slightly by heating it in the microwave for a few seconds until you can just smudge the chocolate with your thumb. Hold the chocolate steadily between your thumb and fingers of one hand and draw a vegetable peeler slowly over flat bottom of chocolate piece. Allow a thin layer of chocolate to curl as it is peeled off the bottom. This will make long delicate curls. To make short curls, use the same technique on the narrow sides of the chocolate piece. To arrange curls on a dessert, use a toothpick to lift them into place.