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Categories:Viewed: 36 - Published at: 9 years ago
Ingredients
- 1 pkg. (2-layer size) yellow or white cake mix
- 1 env. Kool-Aid Unsweetened Orange Drink Mix
- 3 oz. Baker's Semi-Sweet Chocolate, melted
- 12 Honey Maid Graham Wafer, broken crosswise in half (12 squares)
- 2 cups thawed Cool Whip Whipped Topping
- 2 fruit roll snacks, any colour Whole Foods 3 For $10.00 thru 02/09
- 24 jelly beans
Method
- Preheat oven to 350F.
- Line 24 muffin pan cups with paper liners.
- Prepare cake batter as directed on package.
- Stir in drink mix until well blended.
- Spoon into muffin cups.
- Bake 20 to 25 min.
- or until toothpick inserted in centre comes out clean; cool.
- Spread 1 tsp.
- melted chocolate onto each graham square to cover entire top of cracker.
- Place on baking sheet.
- Refrigerate until hardened.
- Remove paper from cupcakes.
- Turn upside down.
- Using wooden spoon handle, make small tunnel from top to bottom in centre of cupcake.
- Place whipped topping in small resealable plastic bag.
- Snip corner; pipe small amount of whipped topping into each cupcake.
- Place remaining whipped topping on top.
- Top with chocolate covered graham to make "cap".
- Cut each fruit roll into 3-inch segments to make "tassels."
- Using a small sharp knife cut "fringes."
- Place on top of cap with jelly bean in centre, using a small amount of whipped topping as glue.
