Flower Pot Cupcakes

• 1 pkg. (2-layer size) chocolate cake mix
• 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
• 2-1/2 cups thawed Cool Whip Whipped Topping
• 1/4 cup assorted coloured sprinkles
• 24 gumdrop spearmint leaves, cut lengthwise in half

1. Heat oven to 350F.
2. Prepare cake batter as directed on package.
3. Blend in dry pudding mix; spoon into 24 paper-lined muffin cups.
4. Bake 20 to 22 min.
5. or until toothpick inserted in centres comes out clean.
6. Cool in pans 10 min.
7. ; remove from pans to wire racks.
8. Cool completely.
9. Frost cupcakes with Cool Whip; top with sprinkles.
10. Insert lollipop stick into centre of each cupcake; decorate with gumdrop pieces as shown in photo.

chocolate cake mix, topping, sprinkles, spearmint leaves

Taken from www.kraftrecipes.com/recipes/flower-pot-cupcakes-135660.aspx (may not work)