Ingredients
1 package yellow cake mix
1 package Jell-O® Vanilla Flavor Instant Pudding
1 c. cold milk
1 1/2 c. Cool Whip® Whipped Topping
4 squares Baker’s® Semi-Sweet Chocolate
Preparation
Step 1Heat oven to 350 degrees F.Step 2Prepare cake batter and bake as directed on package for 24 cupcakes. Cool completely.Step 3Beat pudding mix and milk with whisk 2 minutes. Let stand 5 minutes. 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 tablespoon for each. Cover with cupcake tops.Step 4Microwave remaining 1 cup Cool Whip® and chocolate in small microwaveable bowl on high 1 1/2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted and mixture is well blended. Let stand 15 minutes. Spread onto cupcakes. Refrigerate 15 minutes before serving. Refrigerate leftovers.Each serving provides: 0%DV vitamin A, 0%DV vitamin C, 4%DV calcium, and 4%DV iron.
