Prepare cake batter and bake as directed on package for 24 cupcakes; cool completely.
Meanwhile, cook 1 cup marshmallows, semi-sweet chocolate and milk in large saucepan on low heat until marshmallows and chocolate are completely melted and mixture is well blended, stirring constantly. Pour into large bowl; cool 30 min.
Whisk COOL WHIP into marshmallow mixture; spread onto cupcakes. Top with remaining marshmallows and cocoa powder.
Prepare as directed, except bake cake batter in 13x9-inch pan.
Desserts frosted or decorated with COOL WHIP Whipped Topping should be stored in the refrigerator.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.