CHOCOLATE - CANDY CANE CUPCAKES

Chocolate - Candy Cane Cupcakes image

Provided by Jamie Clark

Categories Cakes

Number Of Ingredients 9

5 c semi-sweet chocolate, divided
1 pkg (2-layer size) chocolate cake mix
1 (3.9 oz.) jell-o chocolate instant pudding
4 eggs
1 c sour cream
1/2 c oil
1/2 c water
6 small candy canes, crushed, divided
1 tub (8 oz. ) cool whip whipped topping, thawed

Steps:

1. 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.
2. TIP:To crush candy canes, you want to crush the candy to about a medium size. The candy inside the cake melts to give a peppermint flavor and the candy on top provides a bit of candy crunch.