Chocolate-Candy Cane Cupcakes |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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I received a recipe from Kraft Kitchens this morning. :-) KRAFT KITCHEN TIPS: How to crush candy canes - You 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. NOTE: This recipe can also be found on page 37 of the Kraft Food & Family Magazine, Holiday 2008/Winter 2009 edition. Ingredients:
5 semi-sweet chocolate baking squares, divided |
1 (18 1/4 ounce) box chocolate cake mix |
1 (4 ounce) package chocolate instant pudding |
4 eggs |
1 cup sour cream |
1/2 cup oil |
1/2 cup water |
6 small candy canes, crushed, divided |
1 (8 ounce) container cool whip topping, thawed |
Directions:
1. 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 minute Stir in chopped chocolate and 2 tablespoons candy. Spoon into 30 paper-lined 2-1/2-inch muffin cups.
2. BAKE 20 to 23 minute 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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