Chop 4 oz. chocolate; set aside. Beat next 6 ingredients with mixer until blended. Stir in chopped chocolate and 2 Tbsp. candy. Spoon into 30 paper-lined muffin cups.
Bake 20 to 23 min. or until toothpick inserted in centres comes out clean. Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely.
Melt remaining chocolate; cool slightly. Frost cupcakes with Cool Whip; drizzle with chocolate. Sprinkle with remaining candy.
Kraft Kitchen Tips!
How to Store
Store frosted cupcakes in refrigerator up to 2 days before serving.
How to Crush Candy Canes
You want to crush the candy to about a medium size. Place candy canes in a small resealable plastic bag and crush with your hands. The crushed candy inside the cupcakes melts to give a peppermint flavour and the candy on top provides a nice crunch.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 4 g
Cholesterol 30 mg
Sodium 200 mg
Carbohydrate 22 g
Fibre 1 g
Sugars 13 g
Protein 2 g
30 servings, 1 cupcake (54 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.