CHOCOLATE-CANDY CANE CUPCAKES WITH WHIPPED TOPPING

Chocolate-Candy Cane Cupcakes with Whipped Topping image

Your family will love the chocolate flavor with a hint of peppermint. Great for Christmas, or any cold day.

Provided by keebler78

Categories Desserts Cakes Cupcake Recipes

Time 1h5m

Yield 30

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 182.2 calories, Carbohydrate 19.1 g, Cholesterol 28.2 mg, Fat 11.5 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 4.7 g, Sodium 189 mg, Sugar 12.3 g