4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate
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How do I make it ?
Heat oven to 350ºF.
Prepare cake batter and bake in 24 paper-lined muffin cups as directed on package. Cool cupcakes in pans 10 min. Remove to wire racks; cool completely.
Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1/2 cup Cool Whip. Refrigerate until ready to use.
Cut cupcakes horizontally in half. Spoon 1 Tbsp. pudding mixture onto bottom half of each cupcake; cover with cupcake top.
Microwave remaining 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; spread onto cupcakes. Refrigerate 15 min.
Kraft Kitchen Tips!
How to Cut Cupcakes in Half
Use a serrated knife to easily cut the cupcakes in half.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.