4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
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Let's Make It
Heat oven to 350°F.
Prepare cake batter as directed on package; blend in dry pudding mix and 2 tsp. orange zest. Spoon into 24 paper-lined muffin cups.
Bake as directed on package for cupcakes. Cool completely.
Melt chocolate as directed on package; cool slightly. Beat cream cheese, marshmallow creme and remaining orange zest in large bowl with mixer until blended. Add chocolate; mix well. Add COOL WHIP; beat on low speed just until blended.
Spread COOL WHIP frosting onto cupcakes.
These cupcakes, with their built-in portion control, are perfect for sharing at a party.
Easy Microwave Melting of BAKER'S Chocolate
Microwave BAKER'S Chocolate to be used in microwaveable bowl on HIGH 30 sec.; stir. Microwave 30 sec. more; stir. Continue heating and stirring in 10-sec. increments until chocolate is completely melted.
How to Store
Keep frosted cupcakes refrigerated.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 0g
* 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.