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Chocolate-Candy Cane Cupcakes

Chocolate-Candy Cane Cupcakes

  • Ingredients 9 Count
  • Nutrition . . . Calories
  • Total Time 100 Minutes
  • Rating 1 1 1 1 1 1 Review
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2 servings

Ingredients

imperial units us metric
  • 5 ozs semisweet chocolate (BAKER'S, divided)
  • 181/4 ozs chocolate cake mix (2 layer size)
  • 4 ozs JELL-O Chocolate Instant Pudding
  • 4 eggs
  • 1 cup Breakstone’s Sour Cream
  • 1/2 cup oil
  • 1/2 cup water
  • 6 candy canes (small, crushed, divided)
  • 8 ozs cool whip (thawed)

Directions

BPrep Time20 min

BTotal Time1 hr 40 min

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1 Reviews

1 1 1 1 1 (5.0 out of 5 stars)
1 1 1 1 1

Lucy J. 2015-05-26T01:56:00Z 1 1 1 1 1
Great festive cupcakes. These are very easy to make and can be a huge hit at holiday parties as well. Even with all the chocolate ingredients you use, the chocolate is present, but not too strong. The candy canes and the Cool Whip bring a nice balance to the overall flavor. I loved the hint of mint in each bite. I made them exactly as stated, and they came out very moist and full of flavor. Loved these!
T
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