Recipe Rating:
Prep Time: 15 min
Total Time: 1 hr 15 min
Makes: 2 doz. or 24 servings, one cupcake each
1 pkg. (2-layer size) yellow cake mix
1 cup cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
4 squares BAKER'S Semi-Sweet Baking Chocolate
PREHEAT oven to 350ºF. Prepare cake batter and bake in 24 greased medium muffin pan cups as directed on package. Cool 10 min. in pans. Remove to wire racks; cool completely.
BEAT milk and dry pudding mix with wire whisk 2 min. or until well blended. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half. Gently stir 1/2 cup of the whipped topping into pudding. Spoon about 1 Tbsp. of the pudding mixture onto bottom half of each cupcake; cover with top of cupcake.
MICROWAVE remaining 1 cup whipped topping and the chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended; spread onto cupcakes. Refrigerate at least 15 min. before serving. Store leftovers in refrigerator.
KRAFT KITCHENS TIPS
How to Cut Cupcakes in Half
Use a serrated knife to easily cut the cupcakes in half.
Jazz It Up
Serve frosted cupcakes in colorful paper muffin cups.
NUTRITION INFORMATION
Nutrition (per serving)
Calories 190
Total fat 9g
Saturated fat 3g
Cholesterol 30mg
Sodium 220mg
Carbohydrate 25g
Dietary fiber 1g
Sugars 18g
Protein 2g
Vitamin A 0%DV
Vitamin C 0%DV
Calcium 4%DV
Iron 4%DV
