Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix, cocoa powder and food colours into batter before spooning into prepared cups.
Cool cupcakes in pans 10 min.; remove from pans to wire racks. Cool completely.
Pipe or spread Cool Whip onto cupcakes. Garnish half the cupcakes with blueberries and remaining cupcakes with candy.
Kraft Kitchen Tips!
How to Pipe the COOL WHIP
Fit pastry bag with desired decorating tip. Spoon Cool Whip into prepared bag, then use to pipe onto cupcakes. If you don't have a pastry bag, you can use a resealable plastic bag instead. Spoon Cool Whip into bag, then cut piece off one bottom corner of bag before using to top cupcakes.
How to Store
Keep frosted cupcakes refrigerated.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 2 g
Cholesterol 25 mg
Sodium 190 mg
Carbohydrate 21 g
Fibre 0 g
Sugars 15 g
Protein 2 g
24 servings, 1 cupcake (56 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.