Chocolate Candy Cane Cupcakes With Whipped Topping Food
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 CAKE
Frosted with fluffy whipped topping, this chocolate cake is moist with chocolate pudding and pepperminty with crushed candy canes.
Provided by My Food and Family
Categories Christmas Desserts
Time 1h40m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Beat first 7 ingredients in large bowl with mixer until blended. Stir in chopped chocolate and 2 Tbsp. crushed candy. Pour into 2 (9-inch) round pans sprayed with cooking spray.
- Bake 35 to 40 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Loosen cakes from sides of pans; invert onto wire racks. Carefully remove pans. Cool cakes completely.
- Fill and frost cakes with COOL WHIP. Sprinkle with remaining crushed candy just before serving. Keep refrigerated.
Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
SWIRLED CANDY CANE CUPCAKES
Enjoy your Christmas party with these delicious cupcakes made Betty Crocker™ Super Moist™ cake mix and topped with candies - perfect for dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, water, oil, egg whites and peppermint extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter in half. To 1 portion, add food color; stir until uniform in color. In each muffin cup, place 2 tablespoons red batter; top with 2 tablespoons white batter. Swirl white batter through red batter with knife for marbled design.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
- Frost cupcakes with frosting. Top each with crushed peppermint candies.
Nutrition Facts : Calories 251, Carbohydrate 35 g, Fat 2, Fiber 1/2 g, Protein 1 1/2 g, SaturatedFat 25 g, ServingSize 1 Serving, Sodium 346 mg
CHOCOLATE-DIPPED CANDY CANES
I couldn't resist combining my two loves-peppermint and chocolate-in this recipe. These are so easy, but if one breaks in the process, just pop it in your mouth. -Sandra Baumgarten, Vancouver, Washington
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1 dozen.
Number Of Ingredients 4
Steps:
- In a microwave, melt chocolate chips; stir until smooth. Dip curved ends of candy canes in chocolate; allow excess to drip off. Place on waxed paper., In a microwave, melt white baking chocolate; stir until smooth. Drizzle over chocolate. Decorate with toppings if desired. Let stand until set., Use to stir servings of hot cocoa.
Nutrition Facts :
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