Red Velvet Cupcakes

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Red Velvet Cupcakes
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  1. 1
  2. pkg. (2-layer size) red velvet cake mix
  3. 1
  4. pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
  5. 1
  6. pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  7. 1/2
  8. cup butter or margarine, softened
  9. 1
  10. pkg. (16 oz.) powdered sugar (about 4 cups)
  11. 1
  12. cup thawed COOL WHIP Whipped Topping
  13. 1
  14. oz. BAKER'S White Chocolate, shaved into curls
  1. 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.
  2. step 2
  3. BEAT cream cheese and butter in large bowl with mixer until blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon 1-1/2 cups into freezer-weight resealable plastic bag; seal bag. Cut 1 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.
  4. step 3
  5. FROST cupcakes with remaining frosting. Top with chocolate curls. Keep refrigerated.
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