Microwave 4 oz. chocolate as directed on package; set aside to cool. Shave remaining chocolate.
Prepare cake batter as directed on package; spoon 3-3/4 cups evenly into 24 paper-lined muffin cups. Stir melted chocolate into remaining batter; spoon over batter in cups. Swirl gently with toothpick.
Bake as directed on package for cupcakes. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
Beat pudding mix and milk in large bowl with whisk 2 min. Stir in Cool Whip; spread onto cupcakes. Garnish with shaved chocolate.
Kraft Kitchen Tips!
Prepare using 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding.
Calories From Fat
% Daily Value
Total fat 10 g
Saturated fat 4.5 g
Cholesterol 25 mg
Sodium 210 mg
Total carbohydrate 28 g
Dietary fibre 1 g
Sugars 18 g
Protein 2 g
24 servings, 1 cupcake (70 g) each
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.