white chocolate-cranberry poke cupcakes

How To Make white chocolate-cranberry poke cupcakes

• 1

  Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min, Pierce tops with fork
• 2

  Add boiling water to gelatin mix in a small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes; refrigerate for 30 minutes
• 3

  Melt chocolate as directed on package; Beat cream cheese and butter in a large bowl with mixer until blended. Add chocolate and vanilla; mix well. Gradually add sugar, beating after each addition until light and fluffy.
• 4

  Spread frosting onto cupcakes, top with dried cranberries. (Use a meat fork to poke holes in cupcakes) Keep frosted cupcakes refrigerated.. Enjoy!
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