Garnished with green gumdrops and red candy-coated chocolate pieces, these festive chocolate cupcakes make a great addition to the holiday dessert table.
Ingredients:
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
1/4 cup milk
1 container (16 oz.) ready-to-spread vanilla frosting
1 cup
thawed COOL WHIP Whipped Topping
72 red candy-coated chocolate pieces (about 1/2 cup)
24 green gumdrop spearmint leaves, cut lengthwise in half
Directions:
Heat oven to 350°F.
Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix and milk into batter before spooning into prepared muffin cups. Cool in pans 10 min.; remove from pans to wire racks. Cool completely.
Mix frosting and COOL WHIP until blended; spread onto cupcakes.
Decorate with remaining ingredients to resemble holly leaves and berries.
Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix and milk into batter before spooning into prepared muffin cups. Cool in pans 10 min.; remove from pans to wire racks. Cool completely.
Mix frosting and COOL WHIP until blended; spread onto cupcakes.
Decorate with remaining ingredients to resemble holly leaves and berries.
Kraft Kitchens Tips
Variation
Prepare using your favorite flavor of cake mix and/or ready-to-spread frosting.
How to Store
Keep refrigerated.
Source: kraftrecipes.com
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