Chocolate Salted-Caramel Cupcakes

1. 1

   Heat oven to 350F.

2. 2

   Prepare cake batter and bake as directed on package for 24 cupcakes, blending 1 pkg.

3. 3

   dry pudding mix into batter before spooning into prepared muffin cups.

4. 4

   Cool cupcakes in pans 10 min.

5. 5

   ; remove from pans to wire racks.

6. 6

   Cool completely.

7. 7

   Use small sharp knife to cut 1-1/4-inch-wide hole in top of each cupcake, being careful to not cut through to bottom of cake.

8. 8

   Fill holes with caramel topping; cover with cupcake tops.

9. 9

   Melt chocolate as directed on package; cool slightly.

10. 10

    Beat remaining pudding mix, milk and powdered sugar in large bowl with whisk 2 min.

11. 11

    ; stir in COOL WHIP.

12. 12

    Spread frosting onto cupcakes; drizzle with chocolate.

13. 13

    Sprinkle with salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.