1 pkg (2-layer size) Yellow Cake Mix
1 cup cold Milk
1 pkg (4-serving size) Jell-O Vanilla Instant Pudding
1½ cups thawed Cool Whip whipped topping divided
(I just used whipped whip cream)
4 squares Baker's semi-sweet chocolate
(I used 1 cup chocolate chips)
Preheat oven to 350F. Prepare cake batter and bake in 24 muffin cups as directed on package. Cool 10 in pans. Remove to wire racks;cool completely. 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 ½ cup whipped topping into pudding. Spoon about 1 tbsp of 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 1½ 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 1½ tsp. of chocolate mixture. Refrigerate at least 15 min. before serving (if you can wait that long, I know I couldn't). Store in refrigerator. ENJOY!!
Submitted by: Anita
Labels: Desserts + Cakes