Prepare cake batter and bake in
24 greased medium muffin pan cups as directed on package.
Cool 10 min. in pans. Remove to
wire racks; cool completely.
Pour milk into large bowl. Add
dry pudding mix.
Beat with wire whisk 2 min. or
until well blended.
Let stand 5 min. to thicken.
Meanwhile, using a serrated
knife, cut cupcakes horizontally in half.
Gently stir 1/2 cup of the
whipped topping into pudding.
Spoon about 1 Tablespoon of the
pudding mixture onto bottom half of each cupcake; cover with top
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.
Frost each cupcake with about
1-1/2 teaspoon of the chocolate mixture.
Refrigerate at least 15 min.
Store leftover cupcakes in