So my little girl’s school is having a cupcakes tasting contest, and we’ve decided to enter. Since this has to be a collaboration effort, I didn’t want to pick a difficult recipe. The cupcakes turned out real moist, in fact hubby said it might be a tad TOO Moist, so right now I have them in the fridge, hoping to absorb some of that. Cross your fingers for us!
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.
Original recipe from Kraft