Chocolate-Candy Cane Cupcakes with Whipped Topping

Chocolate cake mix, pudding mix, and crushed candy canes star in these Christmas cupcakes that are topped with whipped topping.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 182 Calories

Ingredients

• 4 large eggs
• 1 cup sour cream
• 4 (1 ounce) squares semisweet chocolate, chopped
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (1 ounce) square semisweet chocolate
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1 (15.25 ounce) package chocolate cake mix
• 6 small peppermint candy canes, crushed, divided
• 0.5 cup vegetable oil
• 0.5 cup water

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper liners.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Melt chocolate square for topping in a microwave-safe bowl in a microwave, 10 to 20 seconds.

Step 6

Frost cooled cupcakes with whipped topping. Drizzle with melted chocolate and top with remaining crushed candy canes.