Name: Chocolate-Candy Cane Cupcakes with Whipped Topping
Prep time: 20 min
Cook time: 20 min
Yield: 30
Ingredients: Chocolate cake mix - 1 (15.25 ounce) package; Instant chocolate pudding mix - 1 (3.9 ounce) package; Sour cream - 1 cup; Vegetable oil - ½ cup; Water - ½ cup; Eggs - 4 large; Semisweet chocolate, chopped - 4 (1 ounce) squares; Peppermint candy canes, crushed, divided - 6 small; Semisweet chocolate - 1 (1 ounce) square; Frozen whipped topping, thawed - 1 (8 ounce) container

Ingredients for - Chocolate-Candy Cane Cupcakes with Whipped Topping

1. Chocolate cake mix 1 (15.25 ounce) package

2. Instant chocolate pudding mix 1 (3.9 ounce) package

3. Sour cream 1 cup

4. Vegetable oil ½ cup

5. Water ½ cup

6. Eggs 4 large

7. Semisweet chocolate, chopped 4 (1 ounce) squares

8. Peppermint candy canes, crushed, divided 6 small

9. Semisweet chocolate 1 (1 ounce) square

10. Frozen whipped topping, thawed 1 (8 ounce) container

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.