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Instructions |
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Preheat ove to 350F. Prepare cake batter and bake in 24 greased medium muffin pan cups as directed on package. Cool 10min. in pans. Remove to wire racks, cool completely
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Beat milk and dry pudding mix with wire whisk 2min. or until well blended. Let stand 5min. Meahwhile, use serrated knife to cut cupcakes horizontally in half.
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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 r until choco is almost melted. stirring after 1 min. Stir until choco is completly melted and mixture is well blended; spread onto cupcakes. Refrigerate at least 15 min before serving. Store in refirgerator.
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Originally Submitted
11/27/2007
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