Cupcake Menorah

Name: Cupcake Menorah
Ingredients: 1 pkg. (2-layer size) chocolate cake mix; 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding; 1-3/4 cups milk; 2 eggs; 1 pkg. (225 g) Baker's Semi-Sweet Chocolate, chopped; 1 container (450 g) vanilla ready-to-spread frosting

6 ingredients

14 steps

Ingredients

1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
1-3/4 cups milk
2 eggs
1 pkg. (225 g) Baker's Semi-Sweet Chocolate, chopped
1 container (450 g) vanilla ready-to-spread frosting

Directions

1

Preheat oven to 350F.
2

Place cake mix, dry pudding mix, milk and eggs in large bowl.
3

Beat with electric mixer on medium speed 2 min.
4

or until well blended.
5

Stir in chopped chocolate.
6

Spoon batter evenly into 24 paper-lined medium muffin cups, filling each cup 2/3 full.
7

Bake 20 to 25 min.
8

or until toothpick inserted in centres comes out clean.
9

Cool 10 min; remove from pans to wire racks.
10

Cool completely.
11

Spread tops of cupcakes with frosting.
12

Insert blue candles into tops of 9 of the cupcakes.
13

Arrange in the shape of a menorah, elevating the centre cupcake for the shammus of the menorah.
14

Serve with the remaining cupcakes.