Name: Chocolate-Candy Cane Cupcakes with Whipped Topping recipe
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

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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

Nutrition Info

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 servingSize: - sodium: 189 mg sugar: 12.3 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

30 cupcakes

Recipe Note

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

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