Flower Cupcakes

Ingredients

• 0.3 cup colored sugars assorted
• 1 pkg chocolate cake mix (2-layer size)
• 24  gumdrop spearmint leaves 
• 3.9 oz jell-o chocolate flavor pudding instant
• 8 oz cool whip whipped topping thawed
• 24  suckers 
• 24  suckers 

Equipment

• oven
• toothpicks
• muffin liners

Directions

1. Heat oven to 350F.
2. Prepare cake batter as directed on package; stir in dry pudding mix. Spoon into 24 paper-lined muffin cups.
3. Bake 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely.
4. Frost cupcakes with COOL WHIP; sprinkle with sugar. Insert sucker stick in center of each cupcake; decorate with 2 spearmint leaf halves.