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1
Heat oven to 350F.
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2
Prepare cake batter and bake as directed on package for 24 cupcakes, blending 1 pkg.
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3
dry pudding mix into batter before spooning into prepared muffin cups.
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4
Cool in pans 10 min.
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5
Remove to wire racks; cool 20 min.
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6
(Cupcakes should still be warm.)
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7
Beat remaining pudding mix and milk in medium bowl with whisk 2 min.
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8
Stir in 1 cup COOL WHIP.
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9
Spoon into freezer-weight resealable plastic bag; seal bag.
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10
Cut small piece off one bottom corner of bag; use to pipe pudding mixture into centers of cupcakes, adding about 1 Tbsp.
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11
to each.
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12
Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 min.
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13
or until chocolate is almost melted, stirring after 1 min.
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14
Stir until chocolate is completely melted and mixture is well blended.
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15
Dip top of each cupcake into glaze; top with 1 nut half.
