Green Velvet cupcakes

  • 1 pkg. (2-layer size) white cake mix
    2 oz. semisweet chocolate, melted( I use the bar cooking chocolate not chips)
    1 tbsp. green food coloring
    4 oz. cream cheese, softened
    1 jar (7 oz.) marshmallow creme
    1 tsp. vanilla
    1 -8 oz. Cool Whip Whipped Topping, thawed


    Heat oven to 350 degrees. Prepare and bake cake batter as directed on package for 24 cupcakes. Blend the melted chocolate and food coloring into batter before spooning into prepared muffin cups. Cool completely. Beat cream cheese, marshmallow creme and vanilla in large bowl with mixer till blended. Add Cool Whip and beat just till blended. Spoon Cool Whip mixture into resealable plastic bag. Cut corner off one bottom corner of bag and use to pipe Cool Whip mixture onto tops of cupcakes.
    Originally a Kraft recipe