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Submitted by: Robin Hill from Rochester, NY
Originally shared on the web 03/10/2011

18-1/4 oz. pkg. yellow cake mix
3.4-oz. pkg. instant vanilla pudding mix
1 c. cold milk
1-1/2 c. frozen whipped topping, thawed and divided
4 1-oz. sqs. semi-sweet baking chocolate

Prepare cake mix according to package directions. Fill greased muffin cups 2/3 full and bake at 350 degrees for 15 to 20 minutes. Cool completely. Whisk pudding mix and milk for 2 minutes; let stand 5 minutes. Use a serrated knife to cut off the top of each cupcake; set tops aside. Stir 1/2 cup whipped topping into pudding. Spoon one tablespoon onto each cupcake; replace cupcake tops. In a microwave-safe bowl, combine remaining whipped topping and chocolate. Microwave for one minute; stir and microwave an additional 30 seconds. Stir until chocolate is melted; let stand 15 minutes. Frost cupcakes with chocolate mixture. Makes 2 dozen.