Chocolate-Candy Cane Cupcakes with Whipped Topping
Recipe information
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Cooking:
20 min.
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Servings per container:
30
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Source:

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.