1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/2 cup oil
1/2 cup water
6 small candy canes, crushed, divided
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
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Let's 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.
Use 1 pkg. (3.9 oz.) JELL-O SIMPLY GOOD Chocolate Flavor Pudding
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.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.