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1
Prepare cake batter and bake as directed on package for 24 muffins blending food coloring into batter before spooning into prepared muffin cups.
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2
Cool.
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3
Meanwhile, beat cream cheese and butter in large bowl with mixer until well blended.
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4
Gradually beat in sugar.
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5
Whisk in cool whip.
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6
Spoon 1 1/2 cups into small freezer resealable plastic bag; seal bag.
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7
Cut small corner off bottom of bag.
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8
Poke hole in top of each cupcake with handle of wooden spoon.
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9
Insert tip of bag into hole to pipe about 1 tablespoon into each cupcake.
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10
Frost cupcakes wirh remaining frosting.
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11
Top with chocolate curls.
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12
Keep refrigerated.
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13
SUBSTITUTE: Prepare using Philadelphia Light Brick Cream Cheese and Cool Whip Light Whipped Topping.
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14
HOW TO MAKE CHOCOLATE CURLS: Warm a square of Baker's baking chocolate by micorwaving it, unwrapped, on high, for a few seconds, or just until you can smudge the chocolate with your thumb.
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15
Hold the square steadily and draw a peeler slowly over flat bottom of square, allowing a thin layer of chocolate to curl as it is peeled off the bottom the the square to make long delicate curls.
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16
Use the same technique along the narrow side of the square to make short curls.
