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Trifecta Cupcakes

photo by:kraft
White cake batter is divided and flavored with chocolate, white chocolate and peanut butter. You get three different filled cupcakes. Pick a fave.
20 min
1 hr 21 min
24 servings

What You Need

pkg.  (2-layer size) white cake mix
pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
cup  milk
pkg.  (4 oz. each) BAKER'S Bittersweet Chocolate (5 oz.), divided
pkg.  (4 oz.) BAKER'S White Chocolate, divided
cup  dried cranberries, divided
Tbsp.  PLANTERS Creamy Peanut Butter, divided
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
cup  powdered sugar
cups  COOL WHIP Whipped Topping (1 cup thawed, 1 cup frozen), divided
Tbsp.  orange marmalade
cup  PLANTERS Lightly Salted Dry Roasted Peanuts, chopped

Make It

HEAT oven to 350ºF.

LINE 24 muffin cups with paper liners. Prepare cake batter as directed on package; blend in dry pudding mix and milk. Divide batter into thirds. Melt 2 oz. bittersweet chocolate as directed on package; stir into 1/3 of the batter, then spoon into 8 prepared muffin cups. Repeat with 2 oz. white chocolate, except stir in 1/2 cup cranberries before spooning batter into 8 of the remaining muffin cups. Blend 1/4 cup peanut butter into remaining batter, then spoon into remaining muffin cups. Bake 21 min. or until toothpick inserted in centers comes out clean. Cool completely.

BEAT cream cheese and sugar until blended; divide into thirds. Mix remaining peanut butter with 1/3 of the cream cheese mixture. Melt 1 oz. bittersweet chocolate as directed on package; stir into second bowl of cream cheese mixture. Melt 1 oz. white chocolate as directed on package; stir into remaining cream cheese mixture. Spoon each flavor of filling into separate resealable plastic bag; cut off small corner from bottom of each bag.

CUT cone-shaped piece from top of each cupcake. Set removed pieces aside. Pipe peanut butter filling into peanut butter cupcakes, bittersweet chocolate filling into bittersweet chocolate cupcakes, and white chocolate filling into white chocolate/cranberry cupcakes. Replace cupcake tops.

MICROWAVE 1 cup COOL WHIP and remaining bittersweet chocolate in microwaveable bowl on HIGH 1 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Microwave marmalade in separate microwaveable bowl on HIGH 15 sec.; stir in remaining cranberries. Prepare chocolate curls from remaining white chocolate.

GLAZE tops of peanut butter and bittersweet chocolate cupcakes with chocolate glaze. Top peanut butter cupcakes with nuts; top bittersweet chocolate cupcakes with white chocolate curls. Top white chocolate/cranberry cupcakes with remaining COOL WHIP; drizzle with cranberry-marmalade mixture.

Kraft Kitchens Tips

These delicious cupcakes have built-in portion control and fit into a balanced diet on occasion.
How to Organize a Complex Recipe
When preparing a recipe like this, it is important to measure everything in advance and divide up ingredients that are used in each of the batters, fillings and toppings. Prepare the fillings and toppings while the cupcakes are baking and cooling. Once the cupcakes are cooled, place the components (cupcakes, filling and toppings) of each variation together to keep them from getting mixed up. It may also be helpful to complete each variation from start to finish before moving on to the next variation.
How to Make Chocolate Curls
Warm chocolate slightly by heating it in the microwave for a few seconds until you can just smudge the chocolate with your thumb. Hold the chocolate steadily between your thumb and fingers of one hand and draw a vegetable peeler slowly over flat bottom of chocolate piece. Allow a thin layer of chocolate to curl as it is peeled off the bottom. This will make long delicate curls. To make short curls, use the same technique on the narrow sides of the chocolate piece. To arrange curls on a dessert, use a toothpick to lift them into place.
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