Follow these steps for perfect results
chocolate cake mix
chocolate instant pudding
dry mix
Cool Whip Whipped Topping
thawed
assorted coloured sprinkles
gumdrop spearmint leaves
cut lengthwise in half
Preheat oven to 350°F (175°C).
Prepare chocolate cake batter according to package directions.
Add dry chocolate pudding mix to the batter and blend well.
Line 24 muffin cups with paper liners.
Spoon batter into the prepared muffin cups, filling each about 2/3 full.
Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
Let cupcakes cool in the pan for 10 minutes.
Transfer cupcakes to a wire rack to cool completely.
Frost cooled cupcakes with whipped topping.
Sprinkle assorted colored sprinkles on top of the frosting.
Insert a lollipop stick into the center of each cupcake.
Decorate with gumdrop spearmint leaves to resemble flowers.
Expert advice for the best results
Use different colors of sprinkles for a more vibrant look.
Add edible glitter for extra sparkle.
Dip the lollipop sticks in melted chocolate before inserting them into the cupcakes.
Everything you need to know before you start
15 minutes
Cupcakes can be baked a day ahead and frosted just before serving.
Arrange cupcakes on a tiered stand for an impressive display.
Serve chilled or at room temperature.
Pair with a scoop of vanilla ice cream.
Complements the chocolate flavor.
Discover the story behind this recipe
Common party dessert
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