Ingredients for - Chocolate-Candy Cane Cupcakes with Whipped Topping
How to cook deliciously - Chocolate-Candy Cane Cupcakes with Whipped Topping
1. Stage
Preheat the oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper liners.
2. Stage
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.
3. Stage
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.
4. Stage
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.
5. Stage
Melt chocolate square for topping in a microwave-safe bowl in a microwave, 10 to 20 seconds.
6. Stage
Frost cooled cupcakes with whipped topping. Drizzle with melted chocolate and top with remaining crushed candy canes.