Boston Cream Pie Cupcakes

From Me and My Pink Mixer, originally from Kraft Kitchens.



1 pkg. yellow cake mix or your favorite recipe

1 pkg. (3.4 oz) Jell-O Vanilla Instant Pudding

1 cup cold milk

1 1/2 cups thawed Cool Whip, divided

4 squares Baker's Semi-Sweet Chocolate

Heat oven to 350 degrees.

 

Prepare cake batter and bake as directed on package for 24 cupcakes.

 

Cool completely.

Beat pudding mix and milk with whisk 2 minutes.  Let stand 5 minutes. Meanwhile, use a serrated knife to cut cupcakes horizontally in half.  Whisk 1/2 cup of the Cool Whip into pudding.   Spoon (I prefer piping) onto the bottom halves of each cupcake, using about 1 T for each.  Cover with cupcake tops.

Microwave remaining Cool Whip and chocolate in small microwaveable bowl on HIGH 1 minute, or until chocolate is almost melted.  Stir until well blended.  Let stand 15 minutes, then spread onto cupcakes.

Refrigerate 15 minutes for chocolate to harden.