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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.
30 min
1 hr 38 min
24 servings

What You Need

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