Kraft Red Velvet Cupcakes

Yesterday evening we invited the new neighbors over for dessert & coffee. We made the recipe below, however we took the short-cut & made it in a 9"x13" pan. We have previously made it as cupcakes. They make a dramatic presentation. I hope you will try these easy sweet treats.

Kraft Red Velvet Cupcakes                                                                

prep time 15 min
total time 1 hr 10 min
makes 24 servings

1 pkg. (2-layer size) red velvet cake mix

1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2 cup (1 stick) butter or margarine, softened

1 pkg. (16 oz.) powdered sugar (about 4 cups)

1 cup thawed COOL WHIP Whipped Topping

1 square BAKER'S White Chocolate, shaved into curls

PREPARE cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into prepared muffin cups. Cool.

MEANWHILE, beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon 1-1/2 cups into small freezer-weight resealable plastic bag; seal bag. Cut small corner off bottom of bag. Insert tip of bag into top of each cupcake to pipe about 1 Tbsp. frosting into center of cupcake.

FROST cupcakes with remaining frosting. Top with chocolate curls. Keep refrigerated.

*If baking in 9”x13” pan, bake for 28-32 minutes.