Chocolate-Candy Cane Cupcakes with Whipped Topping recipe
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Ingredients
- 1 (15.25 ounce) package chocolate cake mix 1 (3.9 ounce) package instant chocolate pudding mix 1 cup sour cream ½ cup vegetable oil ½ cup water 4 large eggs 4 (1 ounce) squares semisweet chocolate, chopped 6 small peppermint candy canes, crushed, divided 1 (1 ounce) square semisweet chocolate 1 (8 ounce) container frozen whipped topping, thawed
Nutrition Info
- 182.2 caloriescarbohydrate: 19.1 gcholesterol: 28.2 mgfat: 11.5 gfiber: 0.8 gprotein: 2.3 gsaturatedFat: 4.7 gservingSize: -sodium: 189 mgsugar: 12.3 gtransFat: : -unsaturatedFat: : -
Directions Chocolate-Candy Cane Cupcakes with Whipped Topping
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper liners.
Beat cake mix, pudding mix, sour cream, oil, water, and eggs for cupcakes with a mixer on low speed until moistened. Beat on medium speed for 2 more minutes.
Stir in chopped chocolate and 2 tablespoons of the crushed candy canes. Reserve remaining crushed candy for the topping. Spoon batter into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 20 to 23 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
Melt chocolate square for topping in a microwave-safe bowl in a microwave, 10 to 20 seconds.
Frost cooled cupcakes with whipped topping. Drizzle with melted chocolate and top with remaining crushed candy canes.