Chocolate-Candy Cane Cupcakes Recipe

Chocolate-Candy Cane Cupcakes Recipe

  • 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.
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