- This topic has 0 replies, 1 voice, and was last updated May 7, 2019 at 7:31 pm by .
- May 7, 2019 at 7:31 pm #572359
2-1/2 cups frozen whipped topping (Do not thaw), divided
1 pkg white cake mix
Few drops blue food coloring
3 oz semi-sweet chocolate
Reserve 1/2 cup frozen whipped topping. Refrigerate until ready to use. Return remaining whipped topping to freezer. Prepare cake batter as directed on package. Remove 1 cup batter. Tint with food coloring.
Spoon 1 tbs un-tinted batter into each of 24 paper-lined muffin cups. Top each with 2 tsp colored batter. Cover with remaining un-tinted batter.
Bake as directed on package for cupcakes. Cool in pans 10 min. Remove to wire racks. Cool completely.
Meanwhile, microwave 2 cups frozen whipped topping and chocolate in microwaveable bowl on MEDIUM 2 to 2-1/2 min or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool 30 min.
Frost cupcakes with chocolate mixture. Spoon reserved thawed whipped topping into small re-sealable plastic bag. Snip off tiny piece from one bottom corner of bag. Use to pipe topping into question marks on tops of cupcakes. Makes 24 ‘cakes’
- You must be logged in to reply to this topic.