Chocolate Candy Cane Cupcakes Recipes
CHOCOLATE CANDY CORN CUPCAKES
My oldest son asks me to make these cupcakes every year for his class Halloween party. I always get compliments about how tasty and cute these treats are. -Nicole Clayton, Prescott, Arizona
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Line 24 muffin cups with paper liners., Reserve cocoa packet from cake mix. In a large bowl, combine cake mix, sour cream, eggs, milk and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer half of the batter to a small bowl; tint orange with food coloring. To other half of batter, stir in contents of cocoa packet., Divide chocolate batter among prepared cups. Carefully top with orange batter; do not swirl. Bake and cool as package directs., To serve, top cupcakes with whipped topping and candy corn. Refrigerate leftovers.
Nutrition Facts : Calories 163 calories, Fat 9g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 113mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE-CANDY CANE CUPCAKES
Crush up some candy canes to make festive Chocolate-Candy Cane Cupcakes! These adorable candy cane cupcakes are perfect gifts or holiday party desserts.
Provided by My Food and Family
Categories Dairy
Time 1h23m
Yield 30 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Chop 4 oz. chocolate; set aside. Beat next 6 ingredients with mixer until blended. Stir in chopped chocolate and 2 Tbsp. candy.
- Spoon into 30 paper-lined muffin cups.
- Bake 20 to 23 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
- Melt remaining chocolate; cool slightly. Frost cupcakes with COOL WHIP; drizzle with chocolate. Sprinkle with remaining candy.
Nutrition Facts : Calories 180, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 190 mg, Carbohydrate 21 g, Fiber 1 g, Sugar 14 g, Protein 2 g
CHOCOLATE-CANDY CANE CUPCAKES WITH WHIPPED TOPPING
Your family will love the chocolate flavor with a hint of peppermint. Great for Christmas, or any cold day.
Provided by keebler78
Categories Desserts Cakes Cupcake Recipes
Time 1h5m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper liners.
- 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.
- 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.
- 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.
- Melt chocolate square for topping in a microwave-safe bowl in a microwave, 10 to 20 seconds.
- Frost cooled cupcakes with whipped topping. Drizzle with melted chocolate and top with remaining crushed candy canes.
Nutrition Facts : Calories 182.2 calories, Carbohydrate 19.1 g, Cholesterol 28.2 mg, Fat 11.5 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 4.7 g, Sodium 189 mg, Sugar 12.3 g
CHOCOLATE-CANDY CANE CUPCAKES
I received a recipe from Kraft Kitchens this morning. The picture at the website www.kraftfoods.com is so cute and just in time for the holidays! :-) KRAFT KITCHEN TIPS: How to crush candy canes - You want to crush the candy to about a medium size. The candy inside the cake melts to give a peppermint flavor and the candy on top provides a bit of candy crunch. Store frosted cupcakes in refrigerator. NOTE: This recipe can also be found on page 37 of the Kraft Food & Family Magazine, Holiday 2008/Winter 2009 edition.
Provided by senseicheryl
Categories Dessert
Time 35m
Yield 30 cupcakes, 30 serving(s)
Number Of Ingredients 9
Steps:
- HEAT oven to 350°F 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.
Nutrition Facts : Calories 195.3, Fat 12.9, SaturatedFat 4.9, Cholesterol 42, Sodium 213.1, Carbohydrate 19.5, Fiber 0.8, Sugar 11.2, Protein 2.5
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