Prep
0-15 mins
Cook
1 HR 5 MIN
Calories
300
Ingredients
1 pkg
(2-layer size) red velvet cake mix
1/2 cup
butter or margarine, softened
1 lb
powdered sugar (about 4 cups)
Instructions
Step 1
Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into prepared muffin cups. Cool.
Step 2
Beat cream cheese and butter in large bowl with mixer until blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon 1-1/2 cups into freezer-weight resealable plastic bag; seal bag. Cut 1 small corner off bottom of bag. Insert tip of bag into top of each cupcake to pipe about 1 Tbsp. frosting into center of cupcake.
Step 3
Frost cupcakes with remaining frosting. Top with chocolate curls. Keep refrigerated.