Prepare cake batter as directed on package. Stir in chopped chocolate. Spoon into 24 paper-lined muffin cups.
Bake 18 to 21 min. or until toothpick inserted in centres comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
Beat pudding mix and milk in medium bowl with whisk 2 min. (Pudding will be thick.) Stir in Cool Whip.
Frost cupcakes with pudding mixture; top with strawberries.
Kraft Kitchen Tips!
How to Store
Keep frosted cupcakes refrigerated.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 3 g
Cholesterol 25 mg
Sodium 240 mg
Carbohydrate 25 g
Fibre 1 g
Sugars 15 g
Protein 3 g
24 servings, 1 cupcake (62 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.