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Chocolate-Candy Cane Cupcakes Recipe

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This recipe for Chocolate-Candy Cane Cupcakes is from Moreland Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
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 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
Directions:
Directions:
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.
Personal Notes:
Personal Notes:
How to crush candy canesYou want to crush the candy to about a medium size. The candy inside the cake melts to give a peppermint flavor and the candy on top provides a bit of candy crunch.

Store frosted cupcakes in refrigerator.

 

 

 

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