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Desserts

Chocolate-Sour Cream Cupcakes

photo by:kraft
Doctor up a chocolate cake mix with sour cream and chocolate pudding to make these yummy cupcakes extra moist.
time
prep:
20 min
total:
1 hr 55 min
servings
total:
24 servings

What You Need

1
pkg.  (2-layer size) chocolate cake mix
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1
pkg.  (3.9 oz.) JELL-O Chocolate Fudge Flavor Instant Pudding
1/2
cup  oil
1/2
cup  water
4
 eggs
1
tsp.  vanilla
1
tub  (8 oz.) COOL WHIP Whipped Topping, thawed

Make It

HEAT oven to 350ºF.

BEAT all ingredients except COOL WHIP in large bowl with mixer until blended.

SPOON into 24 paper-lined muffin cups.

BAKE 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.

FROST cupcakes with COOL WHIP.

Kraft Kitchens Tips

Special Extra
Garnish with grated BAKER'S Semi-Sweet Chocolate just before serving.
Keeping it Safe
Store any leftover cupcakes in the refrigerator.
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