Prep Time
1 Hour
Yield
Makes 24 servings

How to Make It

HEAT oven to 350°F.

PREPARE cake batter and bake as directed on package for 24 cupcakes. Cool completely.

BEAT pudding mix and milk with whisk 2 min. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half. Stir 1/2 cup COOL WHIP into pudding; spoon onto bottom halves of cupcakes, using about 1 Tbsp. for each. Cover with cupcake tops.

MICROWAVE remaining 1 cup COOL WHIP and 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. Let stand 15 min. Spread onto cupcakes. Refrigerate 15 min. before serving. Refrigerate leftovers.

Nutritional Information
Calories: 190
Total fat: 9 g
Saturated fat: 3 g
Cholesterol: 30 mg
Sodium: 220 mg
Carbohydrate: 25 g
Dietary Fiber: 1 g
Sugars: 18 g
Protein: 2 g
Vitamin A: 0% DV
Vitamin C: 0% DV
Calcium: 4% DV
Iron: 4% DV

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