|1 package (2-layer size) red velvet cake mix|
|3 9⁄10 oz package chocolate instant pudding mix|
|8 oz package cream cheese, softened|
|1⁄2 cup butter or margarine, softened|
|16 oz package powdered sugar|
|1 cup frozen whipped topping, thawed|
|1 oz square white chocolate candy, shaved into curls|
- Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into prepared muffin cups. Cool.
- Meanwhile, beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in whipped topping. Spoon 1-1/2 cups into small freezer-weight resealable plastic bag; seal bag. Cut small corner off bottom of bag. Insert tip of bag into top of each cupcake to pipe about 1 Tbsp. frosting into center of cupcake.
- Frost cupcakes with remaining frosting. Top with chocolate curls. Keep refrigerated.
Source : allrecipes.com