Vanilla & Chocolate Cupcakes with Vanilla Whip Topping
ready in 45 min.
- ½ cup
- 1 package
marble cake mix (517 g | 18.25 oz)
- 1 cup
- 2 tablespoons
rainbow sprinkle (optional)
Preheat oven to 350º F / 180º C. Line 2 standard size muffin tines with paper or foil liners.
In a large bowl, combine melted butter, cake mix, eggs and water. Mix on low for 1 minute; increase mixer speed to high and mix for an additional minute. Fold in the rainbow sprinkles using a rubber spatula.
Using an ice cream scooper, fill each cupcake liner with 1 scoop of batter.
Bake for about 20 minutes, or until springy to the touch. Cool in the pan for 5 minutes; transfer to a wire rack to cool completely.
For Whipped Topping:
In a medium bowl, combine pudding mix with milk and vanilla. Mix until smooth. Gently fold in thawed whipped topping until no streaks remain. Pipe or spoon topping over each cooled cupcake and sprinkle with shaved chocolate.