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Instructions |
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1) Preheat oven to 350 F. Spray 15 standard (2 1/2-inch) muffin cups with baking spray (nonstick cooking spray with flour added) or grease and flour cups
2) Prepare cake mix according to package directions. Spoon evenly into prepared muffin cups.
3) Bake 20 minutes or until toothpick inserted into centers comes out clean. Cool in pan 10 minutes. Remove to wire rack; cool completely.
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4) Stir chocolate pudding and 2 cups whipped topping in medium bowl until well blended; cover and refrigerate for later use.
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5) Working with one at a time, unwrap chocolate candies and microwave on low for 5 to 10 seconds or until slightly softened. Stretch into long thin rope; cut into 2-inch lengths. Shape chocolate candy to resemble handles of mugs.
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6) Cut two slits, 1/2 inch apart, in one side of each cupcake. Insert chocolate candy into slits.
7) Cut 2 inch hole from top of each cupcake with small paring knife. Fill wth chocolate pudding mix. Top evenly with remaining whipped topping; sprinkle with cocoa.
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Originally Submitted
5/24/2013
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