Tuesday, December 17, 2013

Chocolate Candy Cane Cupcakes

The only part better than decorating for the Holidays is baking for them! This was one of my favorites this year!

CHOCOLATE CANDY CANE CUPCAKES




For the Cake:
1-1/4 pkg. (4 oz. each) Semi-Sweet Chocolate (5 oz.), divided
1 pkg.  (2-layer size) chocolate cake mix (I used Betty Crocker)
1 pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding1 cup Light Sour Cream
1/2 cup melted butter
1/2 cup water
eggs
6 small candy canes, crushed, divided

For the Frosting:
2 pkgs Betty Crocker Vanilla Whipped frosting
sprinkle with candy crushed candy canes

Instructions:
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

Frost with Betty Crocker Vanilla Whipped Frosting. Sprinkle with remaining crushed candy cane pieces








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