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24 Servings
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 pkg. (2-layer size) chocolate cake mix
2
1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
3
2-1/2 cups thawed Cool Whip Whipped Topping
4
1/4 cup assorted coloured sprinkles
5
24 gumdrop spearmint leaves, cut lengthwise in half
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How do I make it ?
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Step 1
Heat oven to 350°F. Step 2
Prepare cake batter as directed on package. Blend in dry pudding mix; spoon into 24 paper-lined muffin cups. Step 3
Bake 20 to 22 min. or until toothpick inserted in centres comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Cool completely. Step 4
Frost cupcakes with Cool Whip; top with sprinkles. Insert lollipop stick into centre of each cupcake; decorate with gumdrop pieces as shown in photo. Kraft Kitchen Tips!
Variation
Prepare using a yellow cake mix and Jell-O Vanilla Instant Pudding.
Substitute
Substitute jimmies for the coloured sugar.
Nutrition
Calories
170
Calories From Fat
0
% Daily Value
Fat 8 g
Saturated fat 2.5 g
13 %
Cholesterol 25 mg
Sodium 240 mg
10 %
Carbohydrate 25 g
Fibre 1 g
Sugars 15 g
Protein 2 g
Vitamin A
2 %
Vitamin C
0 %
Calcium
4 %
Iron
8 %
Servings
24 servings, 1 cupcake (60 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.
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