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Instructions |
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Preheat oven to 350 degrees F. Prepare cake batter
and bake in 24 greased medium muffin pan cups as
directed on package. Cool in pans 10 min. Remove to
wire racks; cool completely.
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Beat milk and dry pudding mix with wire whisk 2
min. or until well blended. Let stand 5 min.
Meanwhile, use serrated knife to cut cupcakes
horizontally in half. Gently stir 1/2 cup of the
whipped topping into pudding. Spoon about 1 Tbsp.
of the pudding mixture onto bottom half of each
cupcake; cover with top of cupcake.
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Microwave remaining 1 cup whipped topping and the
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. Let
stand 15 min. to thicken. Spread onto cupcakes.
Refrigerate at least 15 min. before serving. Store
leftovers in refrigerator.
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Originally Submitted
4/26/2012
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