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White Chocolate-Cranberry Poke Cupcakes The Best Recipes

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White Chocolate-Cranberry Poke Cupcakes

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

Ingredients :

  • 1 package (2-layer size) white cake mix
  • 1 cup boiling water
  • 1 (3 ounce) package JELL-O Brand Cranberry Flavor Gelatin
  • 6 ounces BAKER'S White Chocolate, broken into pieces
  • 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
  • 1/4 cup butter or margarine, softened
  • 1 teaspoon vanilla
  • 2 1/2 cups powdered sugar
  • 1/2 cup dried cranberries

Instructions :

Prep : 30M Cook : 24M Ready in : 1H33M
  • 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 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.

Notes :

  • Use a meat fork to make the holes in the cupcakes to fill with the dissolved gelatin.
  • Keep frosted cupcakes refrigerated.
  • At 24 servings, this fun recipe is great for a party or classroom celebration.

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