Trifecta Cupcakes
- 1 pkg. (2-layer size) white cake mix
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1/4 cup milk
- 1-1/4 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate (5 oz.), divided
- 1 pkg. (4 oz.) BAKER'S White Chocolate, divided
- 3/4 cup dried cranberries, divided
- 6 Tbsp. creamy peanut butter, divided
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 1/4 cup powdered sugar
- 2 cups COOL WHIP Whipped Topping (1 cup thawed, 1 cup frozen), divided
- 2 Tbsp. orange marmalade
- 1/3 cup PLANTERS Lightly Salted Dry Roasted Peanuts, chopped Rite Aid Buy 1 Get 1 Free thru 02/06
- Heat oven to 350 degrees F.
- Line 24 muffin cups with paper liners.
- Prepare cake batter as directed on package; blend in dry pudding mix and milk.
- Divide batter into thirds.
- Melt 2 oz.
- bittersweet chocolate as directed on package; stir into 1/3 of the batter, then spoon into 8 prepared muffin cups.
- Repeat with 2 oz.
- white chocolate, except stir in 1/2 cup cranberries before spooning batter into 8 of the remaining muffin cups.
- Blend 1/4 cup peanut butter into remaining batter, then spoon into remaining muffin cups.
- Bake 21 min.
- or until toothpick inserted in centers comes out clean.
- Cool completely.
- Fillings: Beat cream cheese and sugar until blended; divide into thirds.
- Mix remaining peanut butter with 1/3 of the cream cheese mixture.
- Melt 1 oz.
- bittersweet chocolate as directed on package; stir into second bowl of cream cheese mixture.
- Melt 1 oz.
- white chocolate as directed on package; stir into remaining cream cheese mixture.
- Spoon each flavor of filling into separate resealable plastic bag; cut off small corner from bottom of each bag.
- Cut cone-shaped piece from top of each cupcake.
- Set removed pieces aside.
- Pipe peanut butter filling into peanut butter cupcakes, bittersweet chocolate filling into bittersweet chocolate cupcakes, and white chocolate filling into white chocolate/cranberry cupcakes.
- Replace cupcake tops.
- Toppings: Microwave 1 cup COOL WHIP and remaining bittersweet chocolate in microwaveable bowl on HIGH 1 min.
- or until chocolate is completely melted and mixture is well blended, stirring every 30 sec.
- Microwave marmalade in separate microwaveable bowl on HIGH 15 sec.
- ; stir in remaining cranberries.
- Prepare chocolate curls from remaining white chocolate.
- Glaze tops of peanut butter and bittersweet chocolate cupcakes with chocolate glaze.
- Top peanut butter cupcakes with nuts; top bittersweet chocolate cupcakes with white chocolate curls.
- Top white chocolate/cranberry cupcakes with remaining COOL WHIP; drizzle with cranberry-marmalade mixture.
white cake, milk, s bittersweet chocolate, s white chocolate, cranberries, peanut butter, philadelphia cream cheese, powdered sugar, topping, orange marmalade, peanuts
Taken from www.kraftrecipes.com/recipes/trifecta-cupcakes-150087.aspx (may not work)