Double Chocolate & Vanilla Cupcakes

1. 1

   Heat oven to 350 degrees F.

2. 2

   Prepare cake batter as directed on package; blend in dry pudding mix and milk.

3. 3

   Melt 6 oz.

4. 4

   bittersweet chocolate as directed on package; stir into batter.

5. 5

   Spoon into 24 paper-lined muffin cups.

6. 6

   Bake 21 min.

7. 7

   or until toothpick inserted in centers comes out clean.

8. 8

   Cool completely.

9. 9

   Meanwhile, prepare chocolate curls from white chocolate; refrigerate until ready to use.

10. 10

    Beat cream cheese and sugar in medium bowl until blended; Melt 3 oz.

11. 11

    bittersweet chocolate as directed on package; stir into cream cheese mixture.

12. 12

    Spoon into resealable plastic bag; cut small piece from one bottom corner of bag.

13. 13

    Cut cone-shaped piece from top of each cupcake; set removed piece aside.

14. 14

    Pipe filling onto cupcakes; replace tops.

15. 15

    Microwave COOL WHIP and remaining bittersweet chocolate in microwaveable bowl on HIGH 2 min.

16. 16

    or until chocolate is completely melted and mixture is well blended, stirring every 30 sec.

17. 17

    Drizzle over cupcakes.

18. 18

    Garnish with chocolate curls.

* Per serving · 4 servings · Values may vary.

No additional tips available.