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Desserts

Flower Pot Cupcakes

Flower Pot Cupcakes recipe
photo by:kraft
Let your crafty side bloom with these adorable and delectably moist chocolate cupcakes.
time
prep:
30 min
total:
1 hr 22 min
servings
total:
24 servings
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What You Need

1
pkg.   (2-layer size) chocolate cake mix
1
pkg.   (3.9 oz.) JELL-O Chocolate Instant Pudding
1
tub   (8 oz.) COOL WHIP Whipped Topping, thawed
1/4
cup  assorted colored sugars
24
 suckers
24
 gumdrop spearmint leaves, cut lengthwise in half

Make It

HEAT oven to 350°F.

PREPARE cake batter as directed on package; stir in dry pudding mix. Spoon into 24 paper-lined muffin cups.

BAKE 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely.

FROST cupcakes with COOL WHIP; sprinkle with sugar. Insert sucker stick in center of each cupcake; decorate with 2 spearmint leaf halves.

Kraft Kitchens Tips

Variation
Prepare using a yellow cake mix and 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding.
Substitute
Substitute jimmies for the colored sugar.
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