No servings information available
1 pkg. (2-layer size) red velvet cake mix
1 pkg. (3.9 oz.) Chocolate Instant Pudding
1 pkg. (8 oz.) Cream Cheese, softened
½ cup butter or margarine, softened
1 pkg. (16 oz.) powdered sugar (about 4 cups)
1 cup thawed Whipped Topping
1 square White Chocolate, shaved into curls
No nutrition information available
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.
2. Mix cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in whipped topping. Spoon 1½ cups into small freezer-weight resealable plastic bag; seal bag. Cut 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.
3. Frost cupcakes with remaining frosting. Top with chocolate curls. Keep refrigerated.