Valentine's Snobcake

Our featured cupcake of the month is brought to you by a favorite site, RealMomKitchen (you must check her out).

The Red Velvet Cupcake. 

But of course this is not just any red velvet cupcake...it is a snob cake. I will tell you why. First of all, it tastes divine. It is made with a cake mix--always a score in my book. But the frosting is what takes it to the snob level. And Laura at RealMomKitchen was genious when she put cool whip into cream cheese frosting. The coolness of keeping them in the fridge is another dirty little secret! Do make and you will be won over to this lovely little lady....our Red Velvet Cupcake.
Here is the recipe:

Red Velvet Cupcakes

1  pkg.  (2-layer size) red velvet  cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup (1 stick) butter or margarine, softened
1 pkg. (16 oz.) powdered sugar (about 4 cups)
1 cup thawed COOL WHIP Whipped Topping
1 square BAKER’S White Chocolate, shaved into curls (or whatever you want to go on top such as a chocolate heart or Valentine’s sprinkles)

1. Prepare cake batter and blend dry pudding mix into batter before spooning into prepared muffin cups. Bake as directed on package for 24 cupcakes. Cool.
2. Meanwhile, beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon frosting into small freezer-weight resealable plastic bag; seal bag (or use a cake decorating bag with tip). Cut small corner off bottom of bag and insert tip.
3. Frost cupcakes with frosting. Top with chocolate curls.(I tried to do chocolate curls.  I used a potato peeler on the square of Baker’s chocolate.  I ended up the more like shaved chocolate, not curls here.  You probably have to do curls the old fashioned way it you want nice curls) Keep refrigerated.