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Desserts

HEALTHY LIVING Chocolate-Peppermint Cupcakes

photo by:kraft
How can these devilishly moist chocolate-peppermint cupcakes be a HEALTHY LIVING recipe? Read on to find out how we did it.
time
prep:
20 min
total:
1 hr 23 min
servings
total:
30 servings

What You Need

1-1/4
pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate (5 oz.), divided
1
pkg.  (2-layer size) chocolate cake mix
1
pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding
1
cup  BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/2
cup  oil
1/2
cup  water
4
 eggs
6
small  candy canes, crushed, divided
1
tub  (8 oz.) COOL WHIP LITE Whipped Topping, thawed

Make It

HEAT oven to 350°F.

CHOP 4 oz. chocolate; set aside. Beat next 6 ingredients with mixer until blended. Stir in chopped chocolate and 2 Tbsp. crushed 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; cool slightly. Frost cupcakes with COOL WHIP; drizzle with chocolate. Sprinkle with remaining candy.

Kraft Kitchens Tips

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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