8:34 pm - Thursday March 21, 2019

Chocolate Candy Cane Cupcakes

Try this recipe on for size to get in the mood for the upcoming holiday season. Yum- O!
Chocolate Candy Cane Cupcakes
5 (1 oz squares Baker’s Semi-Sweet Chocolate
5 (1 ounce) squares BAKER’S Semi
-Sweet Chocolate, divided
1 (18.25 ounce) package (2 layer size)
chocolate cake mix
1 (3.9 ounce) package JELL-O Chocolate
Instant Pudding
4 eggs
1 cup BREAKSTONE’S Sour Cream
1/2 cup oil
1/2 cup water
6 small candy canes, crushed, divided
1 (8 ounce) tub COOL WHIP Whipped
Topping, thawed
1. Heat oven to 350 degrees 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.
2. Bake 20 to 23 min. or until toothpick inserted in centers comes out clean. Cool completely.
3. Frost cupcakes with COOL WHIP. Melt remaining chocolate; drizzle over cupcakes. Top with remaining candy.
This delicious chocolate recipe and more can be found at allrecipes.com
Filed in: Chocolate Dessert, Food & Drink

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