Prep Time
15 Mins
Yield
Makes 24 servings

How to Make It

PREPARE cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into prepared muffin cups. Cool.

MEANWHILE, beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon 1 1/2 cups into small freezer-weight resealable plastic bag; seal bag. Cut small corner off bottom of bag. Insert tip of bag into top of each cupcake to pipe about 1 Tbsp. frosting into center of cupcake.

FROST cupcakes with remaining frosting. Top with chocolate curls. Keep refrigerated.

Nutritional Information
Calories: 300
Total fat: 14 g
Saturated fat: 7 g
Cholesterol: 50 mg
Sodium: 270 mg
Carbohydrate: 42 g
Dietary Fiber: 1 g
Sugars: 32 g
Protein: 3 g
Vitamin A: 8% DV
Vitamin C: 0% DV
Calcium: 0% DV
Iron: 6% DV

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