1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, broken into small pieces
24 JET-PUFFED Marshmallow s, cut into 3 round slices each
24 fresh mint leaves
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Let's Make It
Heat oven to 350ºF.
Prepare cake batter and bake as directed on package for 24 cupcakes, blending milk, dry pudding mix and dry gelatin mix into batter before spooning into paper-lined muffin cups. Cool cupcakes 10 min. Remove from pans to wire racks; cool completely.
Meanwhile, microwave COOL WHIP and semi-sweet chocolate in microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended.
Dip tops of cupcakes, 1 at a time, in chocolate mixture. Garnish with remaining ingredients to resemble photo.
Prepare using your favorite flavor of JELL-O Gelatin.
How to Easily Fill Muffin Cups
Filling muffin cups with muffin or cupcake batter can be a messy task. Make it neat and easy by using an ice cream scoop to fill the cups. This also ensures that an equal amount of batter is portioned into each muffin cup.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 31g
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.