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semi-sweet chocolate baking squares chocolate cake mix chocolate instant pudding eggs sour cream oil water canes
Viewed: 48 - Published at: 9 years agoIngredients
- 5 semi-sweet chocolate baking squares, divided
- 1 (18 1/4 ounce) box chocolate cake mix
- 1 (4 ounce) package chocolate instant pudding
- 4 eggs
- 1 cup sour cream
- 12 cup oil
- 12 cup water
- 6 small candy canes, crushed, divided
- 1 (8 ounce) container Cool Whip Topping, thawed
Method
- HEAT oven to 350F Chop 4 chocolate squares; set aside.
- Beat cake mix, pudding mix, eggs, sour cream, oil and water with mixer on low speed until moistened.
- Beat on medium speed 2 minute Stir in chopped chocolate and 2 tablespoons candy.
- Spoon into 30 paper-lined 2-1/2-inch muffin cups.
- BAKE 20 to 23 minute or until toothpick inserted in centers comes out clean.
- Cool completely.
- FROST cupcakes with COOL WHIP.
- Melt remaining chocolate; drizzle over cupcakes.
- Top with remaining candy.
