You may also like
Ingredients
- 1 pkg. (2-layer size) white cake mix
- 1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
- 1 pkg. (3.3 oz.) JELL-O White Chocolate Flavor Instant Pudding
- 1/2 cup oil
- 1/2 cup water
- 4 egg whites
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
- 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
Method
- Heat oven to 350F.
- Beat all ingredients except COOL WHIP and semi-sweet chocolate in large bowl with mixer until blended.
- Spoon into 24 paper-lined muffin cups.
- Bake 24 to 28 min.
- or until toothpick inserted in centers comes out clean.
- Cool in pans 10 min.
- Remove to wire racks; cool completely.
- Reserve 1 cup COOL WHIP.
- Microwave remaining COOL WHIP and semi-sweet chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min.
- or until chocolate is completely melted and mixture is well blended, stirring after each minute.
- Spread over cupcakes.
- Immediately drop teaspoonfuls of the reserved COOL WHIP onto cupcakes.
- Drag toothpick through COOL WHIP to resemble stars.
