I haven't felt much inclined to post anything here since I was diagnosed with gestational diabetes just before Thanksgiving. To me, the holidays are all about baking, which I really can't do much of if I want to keep my blood sugar level steady. That whole "bake for other people idea"? Yeah, doesn't work for me. :) Can it be March yet? I need me some sugar!
My grandma's annual Christmas party, however, gave me an opportunity to bake! I was told to bring a dozen cupcakes for the cupcake exchange. Here are my little beauties:
And okay, yes, I cheated a little and ate a couple of these. I can't be good all the time! Wouldn't you have done the same?
We all ate cupcakes to our heart's content, and then everyone got to take home a box of whatever was left (I was good here...no leftover cupcakes for me!)
I got the recipe for mine from Kraft Kitchens, which is always kind of hit-and-miss for me. Some of their stuff becomes a household necessity, others tend to be a waste of ingredients. These fell into the former category, fortunately! I thought that putting some of the crushed candy canes into the batter itself was a weird idea, but it turned out to be genius! Instead of remaining crunchy, they melt and impart a slightly minty flavor to the cupcake itself. Yum! These were also super-moist, a must for me on any cupcake. I used chocolate chips instead of chocolate squares because that's what I had on hand. And real buttercream frosting instead of Cool Whip. Sorry, Cool Whip. You have your place, but it is not here.
Chocolate-Candy Cane Cupcakes
5 squares semi-sweet chocolate, divided
1 pkg. chocolate cake mix
1 pkg. (3.9 oz.) chocolate instant pudding
1 c. sour cream
1/2 c. oil
1/2 c. water
6 small candy canes, crushed, divided
1 tub Cool Whip whipped topping, thawed
Heat oven to 350°F. Chop 4 chocolate squares; set aside. Beat cake mix, pudding mix, eggs, sour cream, oil and water with mixer on low speed until moistened. Beat on medium speed 2 min. Stir in chopped chocolate and 2 Tbsp. candy. Spoon into 30 paper-lined 2-1/2-inch muffin cups.
Bake 20 to 23 min. or until toothpick inserted in centers comes out clean. Cool completely.
Frost cupcakes with Cool Whip. Melt remaining chocolate; drizzle over cupcakes. Top with remaining candy.