Red Velvet Cupcakes


  • 1 pkg (2 layer size) red velvet cake mix
  • 1 pkg (3.9 oz) JELL-O Chocolate Instant Pudding
  • 1 pkg (8 oz) PHILADELPHIA Cream Cheese, softened
  • 1/2 cup (1 stick) butter or margarine, softened
  • 1 pkg (16 oz) powdered sugar (about 4 cups)
  • 1 cup thawed COOL WHIP Whipped Topping
  • 1 square BAKER’S White Chocolate, shaved into curls


  1. Prepare cake batter and cake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into prepared muffin cups.
  2. Cool after baking as directed.
  3. Meanwhile, beat cream cheese and butter in large bowl with mixer until well blended.
  4. Gradually beat in sugar.
  5. Whisk in COOL WHIP.
  6. Spoon 1 1/2 cups into small freezer-weight resealable plastic bag and seal.
  7. Cut small corner off bottom of bag.
  8. Insert tip of bag into top of each cupcake to pipe about 1 tbsp frosting into center of cupcake.
  9. Frost cupcakes with remaining frosting.
  10. Top with chocolate curls and keep refrigerated.

Courtesy of KRAFT Foods


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