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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Great after a large meal like Christmas dinner or nice to take to a potluck or just to thank a hostess. Ingredients:
1 chocolate cake mix |
1 (4 ounce) package jell-o chocolate instant pudding |
1 (8 ounce) package philadelphia cream cheese, softened |
1/2 cup butter or 1/2 cup margarine |
4 cups icing sugar |
1 cup cool whip, thawed |
Directions:
1. Prepare cake mix and bake as directed ont he package, blending dry pudding mix into the batter before spooning into prepared muffin cups.
2. Allow to cool.
3. Beat cream cheese and butter in a large bowl.
4. Gradually beat in sugar.
5. Whisk or fold in Cool Whip.
6. Spoon 1 - 1 1/2 cups of cream cheese mixture into a small freezer resealable plastic bag: Seal bag.
7. Poke a hole in the top of each muffin being carefull not to go through to the bottom.
8. Cut small corner off the bottom of the bag. Insert tip / open of the bag into the top of each cupcake and pipe cream cheese mixture in.
9. Frost cupcakes with remaining frosting.
10. Top with chocolate curls.
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