Chocolate-Candy Cane Cupcakes

Ingredients

• 0.3 cup candy canes divided crushed ( 6 small)
• 1 cup knudsen cream sour
• 4  eggs 
• 1 pkg chocolate cake mix (2-layer size)
• 3.9 oz jell-o chocolate flavor pudding instant
• 0.5 cup oil 
• 5 oz baker's semi-sweet chocolate divided
• 0.5 cup water 
• 8 oz cool whip whipped topping thawed

Equipment

• oven
• blender
• toothpicks
• muffin liners

Directions

1. Heat oven to 350F.
2. Chop 4 oz. chocolate; set aside. Beat next 6 ingredients with mixer until blended. Stir in chopped chocolate and 2 Tbsp. candy.
3. Spoon into 30 paper-lined muffin cups.
4. Bake 20 to 23 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min.
5. Remove from pans to wire racks; cool completely.
6. Melt remaining chocolate; cool slightly. Frost cupcakes with COOL WHIP; drizzle with chocolate.
7. Sprinkle with remaining candy.