1 pkg. (2 layer size) yellow cake mix
1 c. cold milk
1 pkg. (4 servings) instant vanilla pudding
4 squares semi-sweet baking chocolate
1 ½ c. thawed Cool Whip®, divided
Preheat oven to 350°. Prepare cake batter according to package directions and bake in 24 greased and floured muffin tins. (Bake according to package directions).Cool 10 minutes in pan. Remove to wire rack to cool completely. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk for 2 minutes or until well blended. Let stand 5 minutes to thicken. Meanwhile, using a serrated knife, cut cupcakes horizontally in half. Gently stir ½ c. whipped topping into pudding mixture. Spoon about 1 Tbsp. onto bottom half of each cupcake; cover with top of cupcake. Microwave remaining whipped topping with chocolate in small bowl on HIGH for 1 ½ minutes or until chocolate is almost melted and mixture is well blended. Frost each cupcake with about 1 ½ tsp. of the mixture. Refrigerate for at least 15 minutes before serving. Store leftover cupcakes in refrigerator. Yield: 24 servings.