Easy Boston Cream Cupcakes

Ingredients

• 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

Instructions

1. Prepare cake mix according to package directions.
2. Fill greased muffin cups ⅔ full and bake at 350 degrees for 15 to 20 minutes.
3. Cool completely.
4. Whisk pudding mix and milk for 2 minutes; let stand 5 minutes.
5. Use a serrated knife to cut off the top of each cupcake; set tops aside.
6. Stir ½ cup whipped topping into pudding.
7. Spoon one tablespoon onto each cupcake; replace cupcake tops.
8. In a microwave-safe bowl, combine remaining whipped topping and chocolate.
9. Microwave for one minute; stir and microwave an additional 30 seconds.
10. Stir until chocolate is melted; let stand 15 minutes.
11. Frost cupcakes with chocolate mixture.