Holiday Poke Cupcakes Recipe 465

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, water, oil and eggs until smooth. Spoon into muffin cups, filling cups half full.
• Bake 15 to 18 minutes or until tops of cupcakes spring back when gently touched. Cool in pans 3 minutes. Remove from pans; use end of wooden spoon to poke 3 holes into each hot cupcake.
• In small microwavable bowl, microwave chocolate fudge topping uncovered on High 20 to 30 seconds or until thin and pourable. Spoon over warm cupcakes, reserving about 1/4 cup. Cool completely, about 20 minutes.
• In medium bowl, beat pudding mix and milk with whisk about 4 minutes or until soft set. Fold in whipped topping with spatula.
• Stir all but 1 1/2 cups crushed cookies into pudding mixture.
• Spoon pudding mixture on tops of cupcakes. Top with remaining crushed cookies and reserved chocolate fudge topping. Refrigerate until ready to serve.

Steps:

• PREPARE batter according to package directtions with the eggs, water and oil; bake as directed for cupcakes. (You can also use a white cake mix for this recipe.).
• Cool in pans 10 minutes. Pierce tops with fork.
• STIR boiling water into dry gelatin mix until dissolved; spoon over cupcakes.
• Refrigerate 30 minutes. Remove from pans.
• TINT whipped topping with food coloring; spread over cupcakes. Decorate as desired.
• Store in refrigerator.

Steps:

• Prepare cake batter and bake as directed for cupcakes. Cool in pans 10 min. Pierce tops with fork.
• Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min. Remove from pans.
• Tint COOL WHIP with food coloring; spread onto cupcakes. Decorate as desired.

Steps:

• Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Pierce tops with fork.
• Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Spoon over cupcakes.
• Refrigerate 30 min.
• Remove cupcakes from pans; frost with COOL WHIP. Decorate with remaining ingredients.

Steps:

• Prepare cake batter and bake as directed on package for 24 cupcakes; cool 10 minutes.
• Meanwhile, measure 1/4 cup of the dry gelatin into small bowl. Stir in 1/2 cup of the boiling water 2 minutes until completely dissolved. Add cold water. Cut small "X" in center of each cupcake with sharp knife. Carefully pour gelatin evenly over cupcakes. Refrigerate at least 30 minutes. Meanwhile, stir remaining 1/4 cup boiling water into remaining dry gelatin in small bowl 2 minutes until completely dissolved. Cool.
• Beat butter in large bowl with electric mixer on medium speed until creamy. Gradually add sugar alternately with the gelatin, beating until well blended after each addition. (Add a small amount of hot water if the frosting is too stiff.) Spread frosting onto cupcakes. Store in refrigerator.

Steps:

• Prepare cake batter and bake as directed for cupcakes. Cool in pans 10 minutes. Pierce tops with fork. Add boiling water to gelatin mix; stir 2 minutes until completely dissolved. Spoon over cupcakes. Refrigerate 30 minutes. Remove from pans. Tint Cool Whip with food coloring; spread onto cupcakes. Decorate as desired.

Steps:

• Prepare cake batter and bake as directed on package for 24 cupcakes, stirring chopped chocolate into batter before spooning into prepared muffin cups. Immediately poke 4 or 5 deep holes in each cupcake at 1/2-inch intervals, using round handle of wooden spoon.
• Mix dry pudding mixes and sugar in medium saucepan; stir in milk and butter. Bring to full boil on medium heat, stirring constantly. Spoon over cupcakes.
• Refrigerate 2 hours. Remove from pans. Frost cupcakes with COOL WHIP.