Chocolatey White Chocolate Bliss Cupcakes – a delicious recipe with white cake, 'S, oil, water, egg whites, Chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350F.
2
Beat all ingredients except COOL WHIP and semi-sweet chocolate in large bowl with mixer until blended.
3
Spoon into 24 paper-lined muffin cups.
4
Bake 24 to 28 min.
5
or until toothpick inserted in centers comes out clean.
6
Cool in pans 10 min.
7
Remove to wire racks; cool completely.
8
Reserve 1 cup COOL WHIP.
9
Microwave remaining COOL WHIP and semi-sweet chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min.
10
or until chocolate is completely melted and mixture is well blended, stirring after each minute.
11
Spread over cupcakes.
12
Immediately drop teaspoonfuls of the reserved COOL WHIP onto cupcakes.
13
Drag toothpick through COOL WHIP to resemble stars.
1275
kcal
Calories
91
g
Fat
92
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pkg. (2-layer size) white cake mix, 1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, 1 pkg. (3.3 oz.) JELL-O White Chocolate Flavor Instant Pudding, 1/2 cup oil, and more.
Yes, Chocolatey White Chocolate Bliss Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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