In the Kitchen

Red Velvet Cupcakes

Cupcake batter:
1 package (2-layer size) red velvet cake mix
1 (3.9 ounce) package chocolate instant pudding
1 cup chocolate chips 


Icing:
1 (8 ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 (16 ounce) package powdered sugar
1 cup thawed whipped topping 


Add dry pudding mix to dry cake mix. Add ingredients as listed on cake mix package and mix as directed. Fold in chocolate chips. Spoon into prepared muffin cups and bake as directed on package for 24 cupcakes. Cool.


Beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in whipped topping (or whipped cream).


Optional: Press wooden spoon handle into the top of each baked cupcake to create a hole in the center. Spoon 1 cup of icing into small freezer-weight resealable plastic bag and seal the bag. Cut small corner off bottom of bag. Insert tip of bag into top of each cupcake to pipe about 1 Tbsp. frosting into center of cupcake.


Frost cupcakes with remaining frosting, using piping method if desired. Start from outer edge and swirl toward center of each. (Optional: Top with white chocolate shavings or decorative sprinkles.) Keep refrigerated.