Marble Cupcakes With Whipped Topping Recipes

Steps:

• Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin with cupcake liners.
• Whisk the flour, baking powder and salt together in a medium bowl.
• In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
• While mixing slowly, add half the dry ingredients. Then add all the milk and follow with the rest of the dry ingredients. Take care not to overmix the batter.
• Remove one-third of the batter (about 1 cup) and stir in the cocoa powder. Fill the liners evenly with alternating spoonfuls of yellow and chocolate batter. Tap the tin firmly on the counter a few times to even out the batter.
• Bake until a tester inserted in the center of the cakes comes out clean, 18 to 20 minutes. Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely. Decorate as desired.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper liners.
• Beat cake mix, pudding mix, sour cream, oil, water, and eggs for cupcakes with a mixer on low speed until moistened. Beat on medium speed for 2 more minutes.
• Stir in chopped chocolate and 2 tablespoons of the crushed candy canes. Reserve remaining crushed candy for the topping. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 20 to 23 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
• Melt chocolate square for topping in a microwave-safe bowl in a microwave, 10 to 20 seconds.
• Frost cooled cupcakes with whipped topping. Drizzle with melted chocolate and top with remaining crushed candy canes.

Steps:

• Prepare and bake cake mix according to package directions for cupcakes. Cool on wire racks., In a small saucepan, sprinkle gelatin over water; let stand for 1 minute to soften. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; cool just to room temperature., In a large bowl, beat cream and gelatin mixture until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. Set aside 1 cup for decorating., Spread remaining frosting over tops of cupcakes. Divide reserved frosting in half; tint one portion pink and the other yellow., Use a toothpick to outline shape of heart, flower or sunburst on tops of cupcakes. Use medium star tip to pipe pink or yellow stars along outline. Fill in shape with piped stars as desired.

Steps:

• Heat oven to 350ºF.
• Microwave 4 oz. chocolate as directed on package; set aside to cool. Shave remaining chocolate.
• Prepare cake batter as directed on package; spoon 3-3/4 cups evenly into 24 paper-lined muffin cups. Stir melted chocolate into remaining batter; spoon over batter in cups. Swirl gently with toothpick.
• Bake as directed on package for cupcakes. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
• Beat pudding mix and milk in large bowl with whisk 2 min. Stir in COOL WHIP; spread onto cupcakes. Garnish with shaved chocolate.