Place these Easter Egg Cupcakes on your Sunday dessert table for everyone to enjoy! You'll love the sweet surprise that comes in these Easter Egg Cupcakes! Make for your family and friends, or have your kids join in on the baking this Easter!
Reserve 1/2 cup COOL WHIP; refrigerate until ready to use. Return remaining COOL WHIP to freezer. Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min.
Pierce tops of cupcakes with fork. Add boiling water to gelatin mix in bowl; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min.
Meanwhile, microwave 2 cups COOL WHIP and chocolate in microwaveable bowl on MEDIUM (50%) 2 to 2-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool 30 min.
Remove cupcakes from pans; frost with chocolate mixture. Spoon reserved COOL WHIP into small resealable plastic bag. Snip off tiny piece from one bottom corner of bag; use to pipe COOL WHIP into egg shape or bunny face on top of each cupcake. Top with sprinkles.
These adorable cupcakes with their built-in portion control are perfect for sharing at an Easter party.
Omit the 1/2 cup COOL WHIP used for piping on tops of frosted cupcakes. Top frosted cupcakes with JET-PUFFED Sugar EGGMALLOWS Marshmallows or JET-PUFFED BUNNY MALLOWS Marshmallows.
How to Store
Keep frosted cupcakes refrigerated.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 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.