HEAT oven to 350°F.
PREPARE cake batter as directed on package; stir in dry pudding mix. Spoon into 24 paper-lined muffin cups.
BAKE 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely.
FROST cupcakes with COOL WHIP; sprinkle with sugar. Insert sucker stick in center of each cupcake; decorate with 2 spearmint leaf halves.