There is a downside to these scrumptious pink reveal cupcakes. You have to make sure everyone takes a bite at the same time!
What You Need
Original recipe yields 24 servings
2-1/2 cups COOL WHIP Whipped Topping (Do not thaw), divided
1 pkg. (2-layer size) white cake mix
Few drops red food coloring
3 oz. BAKER'S Semi-Sweet Chocolate
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Let's Make It
Reserve 1/2 cup COOL WHIP; refrigerate until ready to use. Return remaining COOL WHIP to freezer. Prepare cake batter as directed on package. Remove 1 cup batter; tint with food coloring.
Spoon 1 Tbsp. untinted batter into each of 24 paper-lined muffin cups; top each with 2 tsp. colored batter. Cover with remaining untinted batter.
Bake as directed on package for cupcakes. Cool in pans 10 min.; remove to wire racks. Cool completely.
Meanwhile, microwave 2 cups frozen COOL WHIP and chocolate in microwaveable bowl on MEDIUM 2 to 2-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool 30 min.
Frost cupcakes with chocolate mixture. Spoon reserved (thawed) COOL WHIP into small resealable plastic bag. Snip off tiny piece from one bottom corner of bag; use to pipe COOL WHIP into question marks on tops of cupcakes.
These adorable cupcakes would make the perfect addition to any baby shower.
How to Store
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.