Topped with white chocolate cream cheese frosting and dried cranberries, these poke cupcakes are as festive looking as they are scrumptious.

Kraft

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Recipe Summary

prep:
30 mins
additional:
1 hr 3 mins
total:
1 hr 33 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Pierce tops with fork.

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  • Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min.

  • Melt chocolate as directed on package. Beat cream cheese and butter in large bowl with mixer until blended. Add chocolate and vanilla; mix well. Gradually add sugar, beating after each addition until light and fluffy.

  • Spread frosting onto cupcakes. Top with cranberries.

How to Easily Poke Holes in Cupcakes:

Use a meat fork to make the holes in the cupcakes to fill with the dissolved gelatin.

How to Store:

Keep frosted cupcakes refrigerated.

Size Wise:

At 24 servings, this fun recipe is great for a party or classroom celebration.

Nutrition Facts

247 calories; protein 2.4g 5% DV; carbohydrates 39.4g 13% DV; fat 9.2g 14% DV; cholesterol 18.2mg 6% DV; sodium 212.7mg 9% DV. Full Nutrition