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Monday, November 4, 2013

Holiday Holly Chocolate Cupcakes

Holiday Holly Chocolate Cupcakes recipe 

What You Need

1 pkg.  (2-layer size) chocolate cake mix

1 pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding

1/4 cup Fat Free milk

1 container  (16 oz.) ready-to-spread vanilla (I prefer cream cheese) frosting

1 cup  thawed Fat Free COOL WHIP Whipped Topping

72  red candy-coated chocolate pieces (about 1/2 cup)

24  green gumdrop spearmint leaves, cut lengthwise in half

Make It

HEAT oven to 350°F.
PREPARE cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix and milk into batter before spooning into prepared muffin cups. Cool in pans 10 min.; remove from pans to wire racks. Cool completely.
MIX frosting and COOL WHIP until blended; spread onto cupcakes.
DECORATE with remaining ingredients to resemble holly leaves and berries.



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