white chocolate-cranberry poke cupcakes

Ingredients

• Servings: 24
• 1 package (2-layer size) white cake mix
• 1 cup boiling water
• 1 (3 ounce) package jell-o brand cranberry flavor gelatin
• 6 ounces baker's white chocolate, broken into pieces
• 1 (8 ounce) package philadelphia cream cheese, softened
• 1/4 cup butter or margarine, softened
• 1 teaspoon vanilla
• 2 1/2 cups powdered sugar
• 1/2 cup dried cranberries

Recipe

Preparation Time: 30 mins Ready Time: 1 hr 33 mins


• prepare cake batter and bake as directed on package for 24 cupcakes. cool in pans 10 min. pierce tops with fork.
• add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. spoon over cupcakes. refrigerate 30 min.
• melt chocolate as directed on package. beat cream cheese and butter in large bowl with mixer until blended. add chocolate and vanilla; mix well. gradually add sugar, beating after each addition until light and fluffy.
• spread frosting cupcakes. top with cranberries.