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Chocolate-Candy Cane Cupcakes

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Chocolate-Candy Cane Cupcakes recipe
photo by:
kraft
Crushed candy canes and drizzled chocolate dress up super-fudgy, moist cupcakes. Forget cookies—leave these out for Santa. One bite and he’ll put them on HIS list.
time
prep:
20 min
total:
1 hr 23 min
servings
total:
30 servings
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What You Need

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
1
cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2
cup oil
1/2
cup water
4
 eggs
6
small candy canes, crushed, divided
1
tub (8 oz.) COOL WHIP Whipped Topping, thawed

Make It

HEAT oven to 350°F.

CHOP 4 chocolate squares; set aside. Beat next 6 ingredients with mixer until well blended. Stir in chopped chocolate and 2 Tbsp. candy. Spoon into 30 paper-lined muffin cups.

BAKE 20 to 23 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely.

MELT remaining chocolate square; cool slightly. Frost cupcakes with COOL WHIP; drizzle with chocolate. Sprinkle with remaining candy.

Kraft Kitchens Tips

Size-Wise
You'll know it's a special occasion when you get to enjoy a serving of these festive cupcakes.
How to Crush Candy Canes
You want to crush the candy to about a medium size. The candy inside the cupcakes melts to give a peppermint flavor and the candy on top provides a nice crunch.
How to Store
Store frosted cupcakes in refrigerator.
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