Touchdown Poke Cupcakes

• 1 pkg. (2-layer size) white cake mix
• 1 cup boiling water
• 1 pkg. (3 oz.) JELL-O Gelatin, any flavor
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1-1/2 cups ready-to-spread chocolate frosting
• 1/4 cup white decorating icing

1. Heat oven to 350F.
2. Prepare cake batter using the egg white version, and bake in 24 paper-lined muffin cups as directed on package.
3. Cool in pans 15 min.
4. Pierce cupcakes with large fork at 1/2-inch intervals.
5. Add boiling water to gelatin mix; stir with whisk 2 min.
6. until completely dissolved.
7. Spoon over cupcakes.
8. Refrigerate 3 hours.
9. Frost cupcakes with COOL WHIP.
10. Draw footballs on cupcakes with frosting.
11. Use decorating icing to draw the laces.

white cake, boiling water, o gelatin, readytospread, white decorating icing

Taken from www.kraftrecipes.com/recipes/touchdown-poke-cupcakes-50124.aspx (may not work)