Serves: 30
Prep Time: 20 Minutes

Chocolate-Candy Cane Cupcakes

Chocolate-Candy Cane Cupcakes
 

Ingredients

5Squares  BAKER'S Semi-Sweet Chocolate, divided
1Pkg.  (2-layer size) chocolate cake mix
1Pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding
4eggs
1Cup  BREAKSTONE'S or KNUDSEN Sour Cream
1/2Cup  oil
1/2Cup  water
6small candy canes, crushed, divided
1tub (8-oz.)  COOL WHIP Whipped Topping, thawed

Directions

HEAT oven to 350°F. Chop 4 chocolate squares; set aside. Beat cake mix, pudding mix, eggs, sour cream, oil and water with mixer on low speed until moistened. Beat on medium speed 2 min. Stir in chopped chocolate and 2 Tbsp. candy. Spoon into 30 paper-lined 2-1/2-inch muffin cups.
BAKE 20 to 23 min. or until toothpick inserted in centers comes out clean. Cool completely.
FROST cupcakes with COOL WHIP. Melt remaining chocolate; drizzle over cupcakes. Top with remaining candy.

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