Flower Pot Cupcakes

• 1 pkg. (2-layer size) chocolate cake mix
• 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1/4 cup assorted colored sugars
• 24 suckers
• 24 gumdrop spearmint leaves, cut lengthwise in half

1. Heat oven to 350F.
2. Prepare cake batter as directed on package; stir in dry pudding mix.
3. Spoon into 24 paper-lined muffin cups.
4. Bake 20 to 22 min.
5. or until toothpick inserted in centers comes out clean.
6. Cool 5 min.
7. ; remove from pans to wire racks.
8. Cool completely.
9. Frost cupcakes with COOL WHIP; sprinkle with sugar.
10. Insert sucker stick in center of each cupcake; decorate with 2 spearmint leaf halves.

chocolate cake mix, colored sugars, suckers, spearmint leaves

Taken from www.kraftrecipes.com/recipes/flower-pot-cupcakes-132492.aspx (may not work)