Holiday Holly Chocolate Cupcakes

Ingredients

• 0.5 cup candy-coated chocolate pieces red
• 1 pkg chocolate cake mix (2-layer size)
• 24  gumdrop spearmint leaves green
• 3.9 oz jell-o chocolate flavor pudding instant
• 0.3 cup milk 
• 16 oz ready-to-spread vanilla frosting 
• 1 cup cool whip whipped topping thawed

Equipment

• oven
• muffin liners

Directions

1. Heat oven to 350F.
2. Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix and milk into batter before spooning into prepared muffin cups. Cool in pans 10 min.; remove from pans to wire racks. Cool completely.
3. Mix frosting and COOL WHIP until blended; spread onto cupcakes.
4. Decorate with remaining ingredients to resemble holly leaves and berries.