3 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate, divided
2 oz. BAKER'S White Chocolate
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
3/4 cup powdered sugar
1-1/2 cups (1/2 of 8-oz. tub) COOL WHIP Whipped Topping (Do not thaw.)
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Let's Make It
Heat oven to 350ºF.
Prepare cake batter as directed on package; blend in dry pudding mix and milk. Melt 6 oz. bittersweet chocolate as directed on package; stir into batter. Spoon into 24 paper-lined muffin cups.
Bake 21 min. or until toothpick inserted in centers comes out clean. Cool completely. Meanwhile, prepare chocolate curls from white chocolate; refrigerate until ready to use.
Beat cream cheese and sugar in medium bowl until blended; Melt 3 oz. bittersweet chocolate as directed on package; stir into cream cheese mixture. Spoon into resealable plastic bag; cut small piece from one bottom corner of bag.
Cut cone-shaped piece from top of each cupcake; set removed piece aside. Pipe filling onto cupcakes; replace tops.
Microwave COOL WHIP and remaining bittersweet chocolate in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Drizzle over cupcakes. Garnish with chocolate curls.
Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.
These delicious cupcakes, with their built-in portion control, can fit into a balanced eating plan on occasion.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 2g
* 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.