White Chocolate-Snowflake Cupcakes

• 1 pkg. (2-layer size) white cake mix
• 1 cup boiling water
• 1 pkg. (85 g) Jell-O Berry Blue Jelly Powder
• 4 oz. Baker's White Chocolate
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
• 1 jar (198 g) Jet-Puffed Marshmallow Creme
• 3 drops blue food colouring
• 3 cups thawed Cool Whip Whipped Topping

1. Heat oven to 350 degrees F.
2. Prepare cake batter and bake as directed on package for 24 cupcakes.
3. Cool 10 min.
4. (Do not remove cupcakes from pans.)
5. Pierce tops with fork.
6. Add boiling water to jelly powder; stir 2 min.
7. until completely dissolved.
8. Spoon over cupcakes.
9. Refrigerate 30 min.
10. Meanwhile, melt chocolate as directed on package; cool 10 min.
11. Pour into small resealable plastic bag.
12. Cut small piece off one bottom corner of bag; use to pipe chocolate into snowflake patterns on parchment- or waxed paper-covered baking sheet.
13. Refrigerate 15 min.
14. or until firm.
15. Remove cupcakes from pans.
16. Beat cream cheese, marshmallow creme and food colouring in large bowl with mixer until blended.
17. Add Cool Whip; beat just until blended.
18. Spoon into large resealable plastic bag.
19. Cut small piece off one bottom corner of bag; use to pipe Cool Whip mixture onto cupcakes.
20. Top with chocolate snowflakes.

white cake, boiling water, o, chocolate, cream cheese, jet, colouring, topping

Taken from www.kraftrecipes.com/recipes/white-chocolate-snowflake-cupcakes-171444.aspx (may not work)