Ingredients
| 1 package (2-layer size) red velvet cake mix |
| 3 9⁄10 oz package chocolate instant pudding mix |
| 8 oz package cream cheese, softened |
| 1⁄2 cup butter or margarine, softened |
| 16 oz package powdered sugar |
| 1 cup frozen whipped topping, thawed |
| 1 oz square white chocolate candy, shaved into curls |
Directions
- Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into prepared muffin cups. Cool.
- Meanwhile, beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in whipped topping. Spoon 1-1/2 cups into small freezer-weight resealable plastic bag; seal 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. Top with chocolate curls. Keep refrigerated.
Source : allrecipes.com
