Heat oven to 350 degrees. Prepare cake batter and bake as directed on package for 24 cupcakes. Cool completely.
Beat pudding mix and milk with wire whisk 2 minutes. Let stand 5 minutes. Meanwhile use a serrated knife to cut cupcakes horizontally in half. Whisk 1/2 cup cool whip into pudding; spoon onto bottom halves of cupcakes, using about 1 tablespoon for each. Cover with cupcake tops.
Microwave remaining cool whip and chocolate in small microwaveable bowl on high 1 1/2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until blended.
Let stand 15 minutes; spread onto cupcakes. Refrigerate 15 minutes. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (29g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 32 (53%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 1.3mg||0 %|
|Sodium 14.6mg||1 %|
|Potassium 45.7mg||1 %|
|Total Carbohydrate 6.7g||2 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 6.5g|
|Protein 0.9g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 60
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