White Chocolate-Snowflake Cupcakes – a delicious recipe with white cake, boiling water, O, 'S White Chocolate, PHILADELPHIA Cream Cheese, JET-PUFFED Marshmallow Creme. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350 degrees F.
2
Prepare cake batter and bake as directed on package for 24 cupcakes.
3
Cool 10 min.
4
(Do not remove cupcakes from pans.)
5
Pierce tops with fork.
6
Add boiling water to gelatin mix; stir 2 min.
7
until completely dissolved.
8
Spoon over cupcakes.
9
Refrigerate 30 min.
10
Meanwhile, melt chocolate as directed on package; cool 10 min.
11
Pour into small resealable plastic bag.
12
Cut small piece off one bottom corner of bag; use to pipe chocolate into snowflake patterns on waxed paper-covered baking sheet.
13
Refrigerate 15 min.
14
or until firm.
15
Remove cupcakes from pans.
16
Beat cream cheese, marshmallow creme and drink mix in large bowl with mixer until blended.
17
Add COOL WHIP; beat just until blended.
18
Spoon into large resealable plastic bag; cut off one bottom corner, then use to pipe COOL WHIP mixture onto cupcakes.
19
Top with chocolate snowflakes.
900
kcal
Calories
85
g
Fat
31
g
Carbs
4
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 cup boiling water, 1 pkg. (3 oz.) JELL-O Berry Blue Flavor Gelatin, 1 pkg. (4 oz.) BAKER'S White Chocolate, and more.
Yes, White Chocolate-Snowflake 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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