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Desserts

Festive Red Velvet-Peppermint Cupcakes

photo by:kraft
You can tell how good these red velvet-peppermint cupcakes will be by a glance at the ingredients: chocolate pudding, cream cheese, powdered sugar…mmm!
time
prep:
15 min
total:
1 hr 20 min
servings
total:
24 servings

What You Need

1
pkg.  (2-layer size) red velvet cake mix
1
pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding
1
pkg.   (4 oz.) BAKER'S Semi-Sweet Chocolate, chopped
1
tsp.  peppermint extract
1
cup  crushed hard peppermint candies, divided
1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2
cup  butter or margarine, softened
1
pkg.  (16 oz.) powdered sugar (about 4 cups)
1
cup  thawed COOL WHIP Whipped Topping

Make It

PREPARE cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix, chopped chocolate and peppermint extract into batter before spooning into prepared muffin cups, and sprinkling batter evenly with half the crushed candies before baking. Cool.

BEAT cream cheese and butter in large bowl with mixer until blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon 1-1/2 cups cream cheese frosting into freezer-weight resealable plastic bag; seal bag. Cut 1 small corner off bottom of bag. Insert tip of bag into top of each cupcake to pipe about 1 Tbsp. frosting into center of cupcake.

SPREAD cupcakes with remaining frosting. Garnish with remaining crushed candies just before serving.

Kraft Kitchens Tips

Size-Wise
You'll know it's a special occasion when you get to enjoy a serving of this delicious cupcake.
Variation
Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.
How to Easily Fill Cupcakes with Frosting
Poke hole in top of each cupcake with handle of wooden spoon before filling with frosting.
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