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Chocolatey White Chocolate Bliss Cupcakes

photo by:kraft
Creamy, chocolatey whipped topping and a white cake mix blended with white chocolate pudding make these cupcakes a hit at any potluck.
time
prep:
30 min
total:
1 hr 38 min
servings
total:
24 servings

What You Need

1
pkg.  (2-layer size) white cake mix
1
container  (8 oz.) BREAKSTONE'S or KNUDSEN Greek Style Sour Cream & Nonfat Yogurt
1
pkg.  (3.3 oz.) JELL-O White Chocolate Flavor Instant Pudding
1/2
cup  oil
1/2
cup  water
4
 egg whites
1
tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2
pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces

Make It

HEAT oven to 350°F.

BEAT all ingredients except COOL WHIP and chocolate in large bowl with mixer until blended.

SPOON into 24 paper-lined muffin cups.

BAKE 24 to 28 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.

RESERVE 1 cup COOL WHIP. Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Spread over cupcakes. Immediately drop teaspoonfuls of the reserved COOL WHIP onto cupcakes. Drag toothpick through COOL WHIP to resemble stars.

Kraft Kitchens Tips

Size Wise
With their built-in portion control, these delicious cupcakes allow you to have a sweet treat while being mindful of portions.
Substitute
Prepare using 1 pkg. (3.4 oz.) JELL-O French Vanilla Flavor Instant Pudding.
Keeping it Safe
Keep frosted cupcakes refrigerated.
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