Adapted from Kraft Kitchens. **Ingredients: 1 pkg yellow cake mix prepared with eggs, water and oil; milk, vanilla Flavor Instant Pudding mix, 1 1/2 cups thawed COOL WHIP Whipped Topping, Semi-Sweet chocolate morsels cvt

Ingredients

1	yellow cake, prepared as cupcakes (18146)
1	cup lowfat milk (1082)
3 1/2	oz vanilla instant pudding mix
1 1/2	cups COOL WHIP Light, thawed, divided (91032)
1/2	cup Semi-Sweet chocolate morsels (113910)

Directions

1. 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.
   
   
2. POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. to thicken. Meanwhile, using a serrated knife, 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.
   
   
3. 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. Frost each cupcake with about 1-1/2 tsp. of the chocolate mixture. Refrigerate at least 15 min. before serving. Store leftover cupcakes in refrigerator.
   
   

Categories

Chocolate, Dairy, Eggs, Dessert, American, Bake, Chill

Nutritional Analysis

Nutrition Grade 96% confidence

Bad points High in sugar