Holiday baking

I was messing around an Twitter a few minutes ago and ran across this recipe for cupcakes on the Kraft Website. They look so yummy I have to share

Chocolate-Candy Cane Cupcakes

5 squares BAKER'S Semi-Sweet Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
4 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup oil
1/2 cup water
6 small candy canes, crushed, divided
1 tub (8 oz. ) COOL WHIP Whipped Topping, thawed
Make It!
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.
Kraft Kitchens TipsHow to crush candy canes

You want to crush the candy to about a medium size. The candy inside the cake melts to give a peppermint flavor and the candy on top provides a bit of candy crunch.

NoteStore frosted cupcakes in refrigerator.