Preparation Time: 15 minutes
Cooking Time: 70 minutes
Servings: 24
Ingredients
- 1 package (2-layer size) red velvet cake mix
- 1 (3.9 ounce) package JELL-O Chocolate Instant Pudding
- 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
- 1/2 cup butter or margarine, softened
- 1 (16 ounce) package powdered sugar
- 1 cup thawed COOL WHIP Whipped Topping
- 1 (1 ounce) square BAKER’S White Chocolate, shaved into curls
Directions
- Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into prepared muffin cups. Cool.
- Meanwhile, beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon 1-1/2 cups into small freezer-weight resealable plastic bag; seal bag. Cut small corner off bottom of bag. Insert tip of bag into top of each cupcake to pipe about 1 Tbsp. frosting into center of cupcake.
- Frost cupcakes with remaining frosting. Top with chocolate curls. Keep refrigerated.
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