Blend white cake mix with white chocolate pudding for a White Chocolate Cupcakes Recipe. This White Chocolate Cupcakes Recipe will be a hit!
What You Need
Original recipe yields 24 servings
1 pkg. (2-layer size) white cake mix
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (3.3 oz.) JELL-O White Chocolate Flavor Instant Pudding
1/2 cup oil
1/2 cup water
4 egg whites
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
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Let's Make It
Heat oven to 350°F.
Beat all ingredients except COOL WHIP and semi-sweet chocolate in large bowl with mixer until blended.
Spoon into 24 paper-lined muffin cups.
Bake 24 to 28 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
Reserve 1 cup COOL WHIP. Microwave remaining COOL WHIP and semi-sweet chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Spread over cupcakes. Immediately drop teaspoonfuls of the reserved COOL WHIP onto cupcakes. Drag toothpick through COOL WHIP to resemble stars.
With their built-in portion control, these delicious cupcakes allow you to have a sweet treat while being mindful of portions.
Prepare using 1 pkg. (3.4 oz.) JELL-O French Vanilla Flavor Instant Pudding.
Keeping it Safe
Keep frosted cupcakes refrigerated.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 28g
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.